Not Turkey | How to make vegan deli meat (meat substitute)

It’s the turkey edition of my never-ending quest to create fake meat. This vegan deli meat is protein-packed and champion to chomp on. It can be made entirely from cupboard items, so if you’re looking for meat substitute recipes that don’t rely on a fridge full of fresh ingredients, this could well be one for you!

Timestamps:
00:00 – Ident
00:16 – Intro
00:37 – Mashing the silken tofu
01.12 – Apple Butter!
01:18 – Dry Ingredients
04:36 – Wet Ingredients
06:27 – Kneading
06:57 – Kneading in the blender
08:10 – Wrapping the dough
08:28 – Into the Instant Pot
09:06 – Making the glaze
11:11 – Brushing the glaze on
12:12 – Tasting & air drying
13:19 – Day 16 check-in & slicing

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A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the basic instructions. Let me know in the comments if you have any questions or suggestions.

Seitan:
100g (⅔ cup) Vital Wheat Gluten
100g (⅔ cup) Pea Protein
2 tbl Tapioca Flour
1 tbl Glutinous Rice Flour
2 tsp Agar Agar Powder
1 tsp Baking Powder
2 tbl Chicken Flavour Stock
1 tbl Mushroom Powder
100g (⅔ cup) Cooked Quinoa & Amaranth
50g (½ cup) Oat Pulp
½ tsp Za’atar
½ tsp Marjoram
120g (½ cup) Silken Tofu
20g (¼ cup) Sunflower Oil
1 tsp White Miso Paste
½ tsp Tequila
200ml (1 cup) Boiling Water
2 tsp Apple Cider Vinegar

Glaze:
2 tbl Water
1 tbl Potato Starch
½ tsp Maggi Seasoning
½ tsp Liquid Smoke
⅛ tsp MSG
½ tbl Malt Extract
¼ tsp Soy Sauce
1 tsp Treacle/Molasses

Seitan Method:
-Mash up the silken tofu until it’s a soft paste
-In a separate bowl, mix together all of the dry ingredients
-Add oat pulp and quinoa & amaranth mix, then rub together until well combined
-Make a well in the centre bottom of the bowl
-Add wet ingredients to the well, stir to combine, and then mix into the dry ingredients
-Knead the dough for a few minutes, and rest for 15 minutes
-Knead the dough in a food processor (use the blender at your own risk!!) for 15 minutes, until tough and slightly stretchy
-Rest for at least 30 minutes
-Shape into a thick log and wrap tightly in baking paper and muslin, or foil*
-Cook in an Instant Pot on high pressure for 2 hours
-Quick vent and allow to cool for at least 10 hours

*If using baking paper, the Instant Pot may well dry out after 20 mins (the Not Meat will absorb the steam). If so, you’ll have to vent, open, and add more water

Glaze Method:
-Preheat oven to 80°C/175°F
-Gently warm the water
-Add potato starch to 1 tbl cold water and stir well
-Add flavourings to pan, stir, then add the potato starch slurry, a little at a time (You can always add more water if necessary, don’t worry!)
-Adjust to taste preference and brush over the cooled seitan, making sure to get in all the creases
-Put the seitan onto a rack and place in the oven for 45 minutes
-Turn off the oven and allow the seitan to cool inside for at least an hour
-Thinly slice
-Stuff into your mouth and enjoy!

Mentioned Links:
10 Chicken:

Chickwheat Shreds:

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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!