Homemade Vegan Deli Slices

Name: Homemade Vegan Deli Slices
Prep time: 15 min
Cook time: 60 min
Ingredients: 1 (14 oz) block extra-firm tofu; 1-2 teaspoons liquid smoke (to preference); 3 tablespoons soy sauce; 2 tablespoons olive oil (or oil of choice); 2 tablespoons cornstarch; 1/4 cup nutritional yeast; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon paprika; 1 teaspoon salt; black pepper (to preference); 1 1/2 cups (180g) vital wheat gluten (see notes on measuring)

Make your own protein-packed Homemade Vegan Deli Slices — they're tastier and way more affordable than store bought options. This recipe is full of flavor and easy to customize.

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These homemade Vegan Deli Slices are an absolute staple in our house! Packed with protein and flavor, they’re easy to make and super economical compared to store-bought options. Pile them high in your sandwiches or wraps, or add them to your charcuterie spread for an epic snack time.

This recipe makes vegan cold cuts that are reminiscent of oven-baked turkey slices, but it can be easily customized to any of your favorite flavor profiles.

overhead shot of sliced log of homemade vegan deli slices

Why Make Your Own Vegan Lunch Meat?

Nowadays, there are plenty of options in stores when it comes to vegan lunch meat. Unfortunately, they usually come in small packages with just a few servings! At the time I’m writing this blog post (in early 2023), a packet of Tofurky vegan deli slices costs about $4.50 at my local Kroger store and contains only 3 servings.

My partner and I can easily blow through a package of vegan cold cuts in just a day or two! I wanted to save some money and avoid creating so much plastic waste, so I developed this recipe.

Not only is homemade vegan lunch meat much more cost-effective, but it’s also so easy to customize with your favorite spices and seasonings.

Ingredients for Vegan Turkey Slices

The key ingredients for homemade vegan deli meat are extra-firm tofu and vital wheat gluten. Both are a great source of plant-based protein and fiber. Together, they produce a log of seitan that has a texture remarkably similar to store-bought deli slices. It’s easy to slice super thin for sandwiches, or it can be cubed to use in stir fries and other entrées.

Vital wheat gluten is the pure protein from wheat. It’s available at many regular grocery stores in the baking aisle, but it can also be ordered easily online.
Extra-firm tofu is mixed in with the vital wheat gluten as an additional protein source. Seitan made with only gluten tends to be quite chewy and dry, but the tofu produces a more tender and moist result with a more neutral flavor. In this recipe, it isn’t necessary to press the tofu; the extra moisture is already figured into the measurements.
Olive oil and tapioca starch also improve the texture of this seitan. Olive oil helps to keep the deli slices moist. Tapioca starch (cornstarch can also be used) adds a nice meaty chew.
Nutritional yeast and soy sauce add umami and some saltiness to the seitan dough. You can also use tamari or liquid aminos in place of soy sauce, or a vegan chicken- or beef-style bouillon.
Garlic & onion powder, paprika, salt, pepper are the simple savory seasoning blend I like to use in this recipe. Feel free to experiment with your favorite seasonings. Sometimes I add a little poultry spice for a more classic turkey flavor.

closeup of vegan lunch meat, to demonstrate texture

How to Make Your Own Vegan Deli Meat

Make the Dough

Drain the tofu and add it to a food processor. (No need to press it first! I’ve taken the liquid into account when testing this recipe.)
Add in all ingredients except for the vital wheat gluten, and process to form a smooth paste. Scrape down the bowl of the food processor as needed to make sure everything is evenly incorporated.

Add in the vital wheat gluten and process for a few minutes to form and knead the dough. It’s sufficiently kneaded once it comes together into mostly one large mass.
If the dough looks very sticky or wet, you can add in extra vital wheat gluten and knead between additions until the dough is firm.

left: mixing ingredients in food processor
right: opening bag of vital wheat gluten

Shape the Dough

Shape the dough into a log and wrap it first in parchment, and then in a layer of aluminum foil. Seal the foil by twisting the ends like a Tootsie roll.

shaping dough into a log and wrapping with parchment and tin foil

Cook the Seitan

Bake the seitan in a preheated 350°F oven for a total of 1 hour. Give it a flip at the halfway point.
Preferably, allow the loaf to cool to room temperature without unwrapping it. Once it has cooled, it can be sliced and enjoyed. If you refrigerate it for a few hours before slicing, it will firm up considerably, making it easier to carve nice thin slices.

left: placing wrapped loaf in oven
right: slicing finished loaf

Alternative Uses

You don’t have to turn your homemade vegan meat into cold cuts if you don’t want to. This recipe can be used in so many ways.

Stir-fry it: Chop it into chunks or strips to enjoy in stir-fries.
Fried rice, soup & pasta: Dice it up into smaller pieces and add it to fried rice, soups, and pasta dishes. (I use it in dishes that usually call for diced ham.)
Holiday roast: If you’d prefer a homemade vegan roast over a store-bought one for the holidays, look no further! This tofu-seitan log can be served whole next to stuffing, gravy, and the rest of the traditional fixings. You can even add your favorite stuffing when shaping the dough into a log. “Carve” it up when it’s time to serve.
Cutlets: Slice the log on a bias into 1/2″ slices. Bread and fry/bake for crispy vegan cutlets that can be used in dishes like vegan chicken parmesan.

Recipe FAQ – Substitutions & Variations

Q: Can this recipe be made gluten-free?

This is a question I get often, and unfortunately there’s no good substitution for vital wheat gluten in this particular recipe. It provides all the protein and structure.

Q: Can Vegan Deli Slices be made oil-free?

Yep! Simply omit the oil from the recipe. The slices will be a little on the dry side, but they’ll still be very delicious.

Q: Can I make this without a food processor?

You can use a blender to purée the tofu with the wet ingredients and spices, but a blender won’t be able to knead the dough in the same way as the food processor. You’ll need to hand-knead the dough.

To use a blender, simply add all the ingredients except for the vital wheat gluten to a blender, and blend until smooth. Then add the vital wheat gluten to a bowl and pour the wet mixture in. Stir to combine, and turn the dough out onto a clean surface and knead until firm. Then proceed with the shaping and cooking instructions as written.

slices of vegan deli meat in a glass food storage container

Storing Your Homemade Vegan Deli Slices

Refrigerator: Your plant-based deli slices can be stored in the refrigerator in an airtight container for up to a week, but they are best enjoyed within the first 5 days.

Freezer: Freezing is a great option if you don’t think you’ll be able to eat the entire batch within the first week. Store for up to 1 month in the freezer, and simply defrost in the refrigerator overnight.

You can either freeze log whole, or pre-slice it before freezing. It will be easier to defrost if it’s pre-sliced, but if you’re not sure about how you want to use it, feel free to freeze it whole. If freezing whole, make sure it has cooled before placing in the freezer.

More High-Protein Vegan Recipes

shot of seitan log, with thinly sliced pieces stacked next to it

Homemade Vegan Deli Slices

Make your own protein-packed Homemade Vegan Deli Slices — they're tastier and way more affordable than store bought options. This recipe is full of flavor and easy to customize.

Prep Time 15

Cook Time 1

Servings servings

Author Sarah Sullivan

Ingredients

1 (14 oz) block extra-firm tofu
1-2 teaspoons liquid smoke to preference
3 tablespoons soy sauce
2 tablespoons olive oil or oil of choice
2 tablespoons cornstarch
1/4 cup nutritional yeast
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon salt
black pepper to preference
1 1/2 cups (180g) vital wheat gluten see notes on measuring