Monday, September 8, 2008

Hickory Smoked Veggie Turkey Lunchmeat

This is a follow-up recipe to my veggie lunch meat. When I made the original recipe I did not try to make it taste like any specific meat since I have found that texture is often more important in a sandwich. This time, though, I attempted a smoked turkey/chicken type meat and the end result was met with great acclaim by the whole family. A few caveats though: 1. All I had on hand was Mori-Nu tofu; I'm not sure if this makes a big difference. 2. Not all liquid smoke is equal. I have gone with the cheap stuff before and it is pretty nasty.


INGREDIENTS
- 12oz firm tofu
- 2 cups water
- 1/4 cup oil
- 2 tsp soy sauce
- 1 tsp Bragg's
- 1/4 cup nutritional yeast
- 1 tsp paprika
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp tumeric
- 2 tsp poultry seasoning
- 1/4 tsp hickory liquid smoke
- 3 1/4 cups vital wheat gluten

METHOD
Get water steaming in your steamer. You will need a large steamer.
1. Place all ingredients except the gluten flour in a blender and process until very smooth. Pour into a bowl. Add gluten flour and work into a dough. Knead for a few mins to let gluten develop.
2. 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.
3. Preheat oven to 350 degrees in the last 15 mins of steaming. Remove seitan from steamer and bake for 40-50 mins. Seitan should swell and press against the foil.
4. Cool and slice as needed for sandwiches. This seitan holds up very well and can be shaved very thin. Store in the fridge or freezer. This recipe makes a lot, so you can cut it into 3 or four chunks and store them away for later.

59 comments:

Chaos Mom said...

i can't wait to try this!! my boy is finally going back to school...so i will be making twice the lunches now. he won't eat legumes, so getting protein into him (other than cheese) is getting kind of difficult. i have a feeling this will be a hit with the husband, too!

(have i mentioned how much i love your blog??)

shelby said...

You are the king of fake meats! I've been eyeing your recipes for lunchmeat for a while and since school started I should really get around to making them!

Vegyogini said...

Hi Vegan Dad and fellow Happy Herbivore tester! I was wondering what you would use as a nutritional yeast substitute in this recipe since I have a sensitivity or allergy to it. Thanks!

Lenora said...

This just might make me take the leap and try my first home made fake meat :D I enjoy reading your posts. Thanks!

Heather D said...

First! Sorry, I couldn't help myself. The 12 year old boy in me just thinks that's hilarious. I have two questions about this recipe, which looks amazing. I can't wait to try it. 1 - Why do you steam it in foil? Could you steam it without the foil or would it fall apart. 2 - How do you get such nice, thin slices??

John Plummer said...

What brand of liquid smoke do you like? I rarely have Bragg's on hand, but could be persuaded to buy it - do you think it makes a difference here? Your first lunchmeat recipe was great, so I am looking forward to this variation.

Anonymous said...

Funny that you just posted this. I just made your original lunch meat recipe last week. It made tons, so I improvised a bit. One night I made an Asian stir fry with broccoli, garlic and ginger sauce with it cut into chunks. The next night I made a brown mushroom gravy and served it with potatoes. I thought it would make a great Thanksgiving turkey roast as well with some tweaking. Thanks for the great ideas and now I have to hunt around to find some liquid smoke. I had a really, really hard time finding it in NYC if you can believe it!

Brittney said...

I made the other lunch meat you posted and it is very good. One question, how in the world do you get such perfect shavings? I lack that ability :)

Anardana said...

Wow!!

Anonymous said...

Thanks, you make recipes like this - just so easy!

The Voracious Vegan said...

WOW! Every time I visit your blog I am more and more impressed. This lunch meat looks so tasty, I'll have to buy a steamer.

gbvegan said...

Yea! More gluten lunch slices. I have a son who loves to eat sandwiches and the bigger the batch the better. I will be making this very very soon. Thanks for the great recipes and insight.
Pam in Green Bay, WI

Emily said...

How long would you recommend to steam and bake a half batch of this?

Vegan Dad said...

vegyogini,
Just leave the nutritional yeast out. No biggie.

Heather D,
I have steamed seitan in cheesecloth, but have had better luck with foil. It keeps the seitan from getting too moist, and when the seitan expands in the heat, the foil does not expand with it, making for a firm and denser fake meat.

john,
I use a brand called "Woodland." As for Braggs, I was just going for more depth of flavour and I like the way Bragg's complements the so without darkening the seitan too much.

brittney,
The key is a very sharp knife and some patience. You can also partially freeze the seitan and then slice it--this results in some very thin slices.

emily,
I would guess half the time if the seitan log is half the circumference.

lao80 said...

I can't wait to try this. The kids have been running though the tofurkey slices like there is no tomorrow, lately. Isaac wants mayo (your recipe btw) tofurkey and cucumber. Ramsey wants tofurkey and earth balance.

About the mayo. The first time I made it I used plain soymilk but not unsweetened. It was way to sweet for me. Next time I used unsweetend and it was awesome. All the nonvegans loved it, too. Tastes better then Veganaise.

Chaos Mom said...

made this last night. the only thing i didn't add was the Braggs (cuz i don't have any). consensus was mixed, but not bad. husband thinks it's a little bland and too rubbery. i sort of agree, but still thought it was tasty. the boy really likes it just the way it is. and the dog LOVES it. (anyone know if gluten is bad for dogs??)

i'm hoping if i buy some Braggs it will add a little oomph to the flavor. any hints on making it maybe less rubbery??

Boston said...

Hello! I'm newly vegan and recently stumbled upon your blog. I love it, and I can't wait to try the fake meats. However, I'm a college student and sometimes lack the kitchen appliances or utensils. Is there a way to do this if you don't have a steamer?

Vegan Dad said...

chaos mom,
I think the culprit might be the silken tofu. I have amended the recipe since I notice that Bryanna advises not to use silken tofu in seitan. You can also jack up the spices here to your liking.

boston,
you can bake the seitan for about twice as long and skip the steaming. I find it makes it a wee bit drier, but it still works.

Erin said...

I LOVE hickory smoked tofurkey, so I will definitely be trying this at some point as a much cheaper option. Thanks for the recipe!

Tofu Mom (AKA Tofu-n-Sprouts) said...

I am planning on making this this weekend. (Wait, that sentence sounded OK in my head...)

Anyway, I'll post back about the results... sounds GOOD.

I LOVE LOVE LOVE the liquid smoke from http://www.colgin.com/public/ (Not trying to spam your comments, I swear I don't work for them or anything, just trying to provide a resource for those who can't find it)

vonT said...

I had to make this twice, the first time didn't turn out. The bits of tofu never really became smooth, they just stayed as bits. I think I would blend it smooth before adding the additional wet ingredients or use firm silken tofu next time. I don't have a steamer large enough for this recipe, so I wrapped it in foil and put it on a rack in my crockpot with some boiling water in the bottom for 4 hours on high. It cooked great, but the bits of tofu looked unappetizing. :( The second time I made it, I left out the tofu and added 1/3 cup soybean flour instead. Worked great and I didn't need to cut back on any liquids. If you're doing it in the crockpot, remember to turn the loaf halfway through. I didn't because I was asleep, and the bottom of my loaf isn't browned like the top. Oh well, still tastes great!

Alicia (aka Veganrella!!!) said...

I've been trying to figure out ways to make my own vegan lunch slices for months! This looks amazing and I will definitely try soon.

Anonymous said...

I made this today for tofurky loving son. It was so easy. The texture is perfect but our taste buds must be dull. For us, it seems to need a lot more seasoning. I rescued this batch by simmering it in not-chicken broth for a few minutes. Great recipe. We love it!

Rachel said...

Yum! I made this recipe into two mini "roasts" and stuck one in the freezer for Thanksgiving at my parent's house. I think it'd be delicious with some cashew gravy...mmm.

Matt said...

I tried this out on Saturday. I double wrapped the loaf in foil and it still split it open. I think two loaves is the way to go. I've been easting sandwiches all weekend. Thank!

Virginia said...

I just made this and used everything you have listed. Everything went okay but when I took the seitan out of the oven, after cooling for about 30 minutes I noticed that it had collapsed out of it's log shape inside the foil. It still tastes like what I think it should, but is this normal? Any ideas on what caused it? Thanks!

possum said...

Made this for a pot luck we had. I sliced the loaf into several 'split chicken breast' shapes, stuffed them with a vegan whole wheat/veggie/fruit dressing, breaded them with your wing breading and baked them til set; I placed them on the remaining stuffing and poured vegan gravy over top. Also took a batch of your mashed veggies Yummmm. Thanks for the turkey recipe! ...everything I've tried has been exceptional.

Elaine said...

I made this tonight... it busted right out of my foil as well. It's still not cool for cutting yet so can't comment on the tastiness, but it sure does smell good.

Virginia said...

this is going to be my thanksgiving "turkey". can't wait!

possum said...

The lunchmeat is great. Yet it bothers me that I have to use so much foil now. Can you think of why it would not cook/steam ok in a wide mouth canning jar with lid and screw band? I think I will try it next time. My biggest concern is that it will stick, so maybe I will lightly oil the jar. I'll let you know if it works out.

Anonymous said...

ALL I CAN SAY IS WOW!!! I am new to veganism. So I am learning and discovering new flavors and things daily. I made this tonight and it was not only EASY...it was absolutely delicious.

What I don't understand is that I was running out an buy this stuff in the stores premade for some much more. It is some much cheaper this way and I can create modifications to make it just like i want it. Thanks VeganDad!!

jen said...

late to the party but a longtime reader.

what do you do if you don't have a steamer!?

Vegan Dad said...

Jen,
If memory serves, someone left a comment on my veggie lunch meat post about baking it without any steaming.

Toni said...

Vegan Dad,
I made the original recipe this past week. I think I rolled it too small (the circumferance of a thick sausage?) and wrapped it with too much heavy duty foil. It never expanded much at all. Should the roll be more the size of an actual lunch meat? Or should I still keep the circumferance small and just use less foil and a less tight wrap? My family liked the taste and they are eager for me to improve on my initial efforts. I want to try this "chicken" version next.
Blessings,
~Toni~

Vegan Dad said...

toni,
It should be a large roll, like actual lunch meat. A single layer of foil will do, and make sure your steamer is hot enough.

MelanieTroxell said...

Heavy duty (name brand?) foil is the answer, Guys. Also - for steaming, just stick it in a big pot on a steaming tray (over water of course). Works just fine! Don't need a steamer.

Anonymous said...

Hi Vegandad.

Let me start off by saying that I love your blog/ I am a transistioning vegetarian to vegan and find your recipes not only delicious but easily acceptible to the vegan neophyte.

Now...my question. In all of your seitan recipes you call for a steamer, is this like a vegetable steamer, you know with the multiple layers, or is there some super secret seitan steamer that I am unaware of?

Thank you for your help!

Melanie

Vegan Dad said...

Melanie,
Just a veggie steamer will do.

Joelle said...

I haven't tried tasting mine yet, but the roll shrank somewhere during the baking/ post-baking stage, rather than getting bigger... is that supposed to happen? any idea what I should have done differently? I didn't have a steamer, so I put my colander over a pot of boiling water with the extra holes blocked off with foil and a lid on top. I think it worked OK. We'll try the results shortly...

Anonymous said...

Hey, this looks amazing.

Are you able to tell me please whether your "cup" is a metric or a US one? It makes a bit of a difference in conversion to deciliters, which is what I'd use, and a little difference makes a big one with seitan..

Thanks for all the awesome recipes.

Vegan Dad said...

Hmmm. I think I must use a US cup. I have the Tupperware set, made in the U.S.

sunnyoned said...

This look wonderful and super easy. One question though, can this be made the same way ( or a little bit different) with "Raw gluten"? I recently found a "Raw gluten" recipe and would like to try it out before the weekend. Thanks so much in advance!

Vegan Dad said...

sunnyoned,
I really don't know. I'm not exactly sure what raw gluten is--perhaps you could share the recipe.

Laura said...

I know this is an older post, so you may not get this, but I was wondering what kind of difference it would make if I left out the tofu, or subbed a thick mushroom puree... I can't have soy and have been looking desperately for soy free tofurky type deli slices. Your recipe is the closest I've seen, but still calls for tofu...

Vegan Dad said...

Laura,
Yes, the mushrooms would work. Look at this recipe as a guide: http://vegandad.blogspot.com/2009/08/ultimate-vegan-hot-wingz.html

Julie Hashimoto-McCreery said...

Hi there,
I'm simply wondering how long the cooked lunchmeat can be stored in the refrigerator as well as the freezer?

Thanks! This looks like a great recipe and I look forward to trying it out...

Vegan Dad said...

Julie,
The seitan freezes well, though it does get a bit tougher, and keeps in the fridge for about a week.

Anonymous said...

Hi Vegan Dad,

I do not know Bragg's product.

I made a search on internet.

I would like to know if it is of Liquid Aminos.

Thank you. Marc.
(sorry, my english is not perfect)

Karina said...

I was going to ask the same question as above. Which Bragg product are you referring to?

Vegan Dad said...

Basically the Bragg's is there instead of soy sauce. You can use the liquid aminos, or the soy sauce-like products (I forget what it is called) or just soy sauce.

Lizzzzzz said...

In your original veggie lunch meat, you used white beans instead of tofu. What do you think about using white beans instead of tofu in this recipe?

artzyfartzy said...

Is there a replacement for the tofu in this recipe that you suggest? I noticed I have ill effects from eating soy. thanks!

ddillard said...

How important is the nutritional yeast? It is the only thing I cannot find.

lindserina said...

Thank you for this recipe! I subbed chickpeas for the tofu (cheaper where I live) and also added better than boullion no-chicken base to the water. This is awesome, so easy, and so much cheaper/better than the store-bought processed stuff. Hurray DIY Vegandad! :)

ejpech said...

In the ingredients you list Vital Wheat Gluten...in the directions you called it gluten flour. Are you using Vital Wheat Gluten or Vital Wheat Gluten Flour?

melissa said...

I know this is an old post, but I just had a chance to make this for the first time and have to say it's delicious! I love hickory smoked tofurky but hate all the packaging that goes along with it. This is an excellent and surprisingly easy alternative! It smelled amazing as I was kneading it, so I had no doubt it would be delicious - it is! Cooking time seems just right. Next time, I think I'll try to replace the tofu with pureed white beans as in your other lunchmeat recipe as I eat more than my fair share of soy already. Thanks for another great recipe!

Chazz said...

I hope I don't sound dense, but I have a serious question. I would love to try the Hickory Smoked Veggie Turkey Lunchmeat but I have no idea what Bragg's is. The recipe calls for 1 tsp Bragg's. I even tried Googling it and found Bragg's Vinegar, Bragg's Liquid Smoke, Brags Nutritional Yeast... The list continued but I found nothing simply called Bragg's. Please tell me what it is so I can get it and try this recipe. My email address is: allestery2007@yahoo.com

Thanks Ahead Of Time:

Chazz

.

Marsha said...

I can't wait to try this out. Thanks for sharing all your yummy recipes with us!

Sarah said...

Do you leave the tofu to press overnight, or does the amount of vital wheat gluten you include help to make it less soggy?