Veggie Lunch Meat

This versatile veggie meat is easy to make and durable enough to hold up when thinly sliced. It is perfect between two slices of bread with Vegenaise, or simmered in sauce for a hot open-faced sandwich. This makes a lot, so freeze half for later.

Recipe Ingredients:

1 cup white beans
2 cups water
1/4 cup oil
2 teaspoons kosher salt
2 teaspoons paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1/4 teaspoon turmeric
1 teaspoon ground fennel
1 teaspoon sage
1 teaspoon ground black pepper
1 teaspoon soy sauce
2 3/4 cup vital wheat gluten

Cooking Directions:

1. Get water steaming in your steamer.
2. Place all ingredients except the gluten flour in a blender and process until smooth. Pour into a bowl. Add gluten flour and work into a dough.
3. Shape dough into a log and wrap in heavy duty foil like a tootsie roll. Try to make the roll as thick as possible. Steam for 1 hour.
4. Preheat oven to 350°F (175°C) in the last 15 minutes of steaming. Remove seitan from steamer and bake for 45 to 60 minutes. Seitan should swell and press against the foil.
5. Cool and slice as needed for sandwiches. This seitan holds up very well and can be shaved very thin. Store in the refrigerator.

Makes a lot.

Source: The Vegan Dad Cookbook, available on Nathan Kozuskanich’s Storefront on Lulu, for a very reasonable $10 as a download and $20 in the print version.