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an overhead shot of vegan deli slices on a wood and marble cutting board

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.
4.9 from 43 votes
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Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 10 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

Instructions

  • Preheat the oven to 350°F.

Make the Dough

  • Drain the tofu. It's not necessary to press the tofu; the liquid is figured into the recipe. Break it up into a few pieces and add it to a food processor.
  • Add in liquid ingredients: liquid smoke, soy sauce, and olive oil. Also add in tapioca starch and seasonings (nutritional yeast, onion powder, garlic powder, paprika, salt, and pepper). Process into a smooth paste, scraping down the sides of the bowl as needed to incorporate everything evenly.
  • Add in vital wheat gluten and run the food processor to combine all ingredients and knead the dough. The dough will go through a few phases: first it will come together; then it may appear to crumble apart. Keep processing and eventually the gluten will develop, and it will come together into a firm dough again.
  • The dough should be firm enough that it "cleans" the sides of the bowl — i.e., it should not be so wet that it sticks to the container. If it does, sprinkle in vital wheat gluten 1 tablespoon at a time, processing to combine between additions, until a firm dough is achieved.

Shape the Dough

  • Remove the dough to a clean surface. Knead it 2-3 times, then shape it into a log.
  • Optionally, rub about 1 tablespoon of your favorite seasoning blend to coat the outside of the seitan. Check the notes section for some of my favorite recommendations.
  • I like to first wrap the seitan in a layer of parchment, followed by a layer of aluminum foil. You can wrap it directly in aluminum if you feel comfortable doing so. Twist off the ends of the foil like a Tootsie roll to seal it in. Make sure the edges of foil overlap each other by at least a few inches, otherwise the loaf might burst out of the seam as it expands during the cooking process.

Oven Cooking Instructions

  • Place the wrapped loaf on a baking tray. Cook in the preheated 350°F for a total of 1 hour. I like to rotate the loaf by 90° every 15 minutes so that a new section is on the bottom each time. This prevents the spice blend from burning, or the bottom of the loaf from getting overly dark or dry.

Instant Pot Cooking Instructions

  • Add 1 cup of water to the Instant Pot and place a rack to keep the seitan log from touching the bottom. The loaf can be wrapped in foil as directed above, or in several layers of cheesecloth secured with twine. Place the seitan on the rack.
  • Put on the lid, set the valve to Sealing, and pressure cook on High for 45 minutes. Allow to release naturally for 15 minutes before removing the seitan.

To Slice

  • When the loaf is done cooking, remove it from the oven and, without unwrapping it, allow it to come to room temperature on the counter. Once it has cooled, place it in the fridge to chill for a few hours or overnight. You can eat it while still warm, but the texture improves and it is easier to slice when chilled, especially if you're going for thin deli slices.

Notes

Measuring Vital Wheat Gluten: If you have a kitchen scale, I recommend weighing out the Vital Wheat Gluten for the most consistent results. If you don't have a scale, please measure it by spooning it into a measuring cup and leveling it. Do not pack the measuring cup, or you may end up with a dough that is overly dry or crumbly.
Spice Rub: You can use any of your favorite spice blends to add an extra layer of flavor to the deli slices. Some of my favorites are a simple smoky barbecue rub or the Noble Made Buffalo Seasoning. Just note that if your rub contains sugar, you will definitely want to rotate the loaf a few times while baking so it doesn't burn or caramelize on the bottom of the loaf.
No Food Processor: You can use a blender to purée all the ingredients except for the vital wheat gluten. Then add the vital wheat gluten into a bowl and pour in the wet mixture. Stir to combine and knead by hand until very firm.
Recipe Inspiration: This recipe was inspired by a few others! I adopted the method of kneading the seitan in a food processor from the Avocados and Ales Chickwheat Shreds and the 86 Eats Vegan Deli-Sliced Turkey Breast. Both of these recipes are fantastic and these creators definitely changed the game for me as far as seitan goes!
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.