Vegan Turkey Style Deli Slices

Now, I don't work with vital wheat gluten much. Anyone who lives in the UK or Ireland will know why - it's almost impossible to buy the stuff! Online only as far as I can see and I like to keep my foodstuffs ordered online to a minimum  That being said I do order vital wheat gluten mostly so I can make my Vegan Rullepølse, which is an absolute Christmas essential for me :-) 

Since I had some about I thought I would have a go at some turkey style deli slices. This was inspired from 2 sources, first - the turkey style broth for seitan in La Dolce Vegan and Vegan Dad's Corned Beef.

I once tried the broth in La Dolce Vegan when I got brave one night and attempted to make my own wheat gluten (nightmare, I don't recommend it!) but I loved that broth, the sage and onion flavouring really was reminiscent of Christmas turkey and I actually continue to use a variation of it as a gravy. Then I made Vegan Dad's corned beef which is steamed rather than boiled and I was so impressed with the texture: tender, not too chewy and when it's cold can be sliced really thin.

So I thought I would combine the two, adding the flavourings from the broth in La Dolce Vegan with the steam and bake method Vegan Dad uses. I am so happy with the end result, well, for someone who rarely uses vital wheat gluten I am! If you know those sage and onion slices by Redwood foods this is very close, and I love those. (Just a note, I noticed that Vegan Dad also has turkey style slices but he uses flavourings I can't buy here so figured I would stick with La Dolce Vegan's flavourings).

In the same way any meat style dish features in my life it's for one reason only - memories. Good food memories. For me, leftover Christmas turkey was only consumed one way: thinly sliced in buttered white bread with lots of mayo and a bit of salt and pepper. Yes. Sliced white bread - gasp! So, that's exactly how I had this (with vegan butter and mayo, of course) and it reminded me so much of my old favourite. That being said I can also see this working as a roast, thickly sliced while warm and served with the usual trimmings.

Vegan Turkey Style Deli Slices:

• 100g (1/2 cup) canned white canellini beans, drained and rinsed.
• 1 Tbsp olive oil
• 1 cup water
• 2 Tbsp soy sauce
• 1/2 tsp vegan worcester sauce
• 3 Tbsp nutritional yeast
• 1 tsp onion powder
• 1/4 tsp smoked sea salt
• 1/2 tsp dried sage
• 1/2 tsp dried thyme
• 1 1/2 cups vital wheat gluten

I prefer to do all of this in a mortar and pestle but you could use a food processor if you prefer or even by hand.

In a mortar and pestle add the nutritional yeast flakes, onion powder, salt, sage and thyme and grind until the yeast flakes are like a powder and the herbs get crushed. Remove and set aside.

Add the beans to the mortar and pestle and mash until really creamy. Transfer to a large bowl.

Mix together the water, olive oil, soy and worcester sauce in a pyrex measuring jug then whisk in the yeast and seasonings. Pour a little over the beans and whisk to incorporate, slowly add the rest of the liquid whisking all the while until mixed. 

Add the wheat gluten and mix well until it comes together. Sprinkle some more wheat gluten onto a surface and knead a few times until you have a large, wide oval loaf. I probably kneaded in a couple tablespoons more gluten here but the loaf will be on the wet side. That's good as you won't end up with dry deli slices, although it is probably the reason for the holes in the end product there. Still, I wouldn't change a thing here as the taste and texture was lovely!

Wrap the loaf up in foil, sealing the edges well and steam for 1 hour. Do check the water levels now and again as it can easily boil dry!

Preheat the oven to 180C when there is about 15 minutes left of steaming. Place the foil wrapped loaf directly in the oven and bake for 30 minutes. Remove and let cool then it's ready to be sliced thin for sandwiches.

Furthermore, I used the slices to make another variation on my Vegan Butter Grilled Bagel Toasties. This one had the turkey slices, vegan mayo, black pepper and Dijon mustard and was amazing! Possibly a new favourite here :-) Just toast using the same method as the other bagel toasties in the post there.

♥

Nutritional Information: per 100g

Calories: 196
Fat: 2.8g
Sat Fat: 0.3g
Fibre: 1.8g
Protein: 23.9g
Carbs: 16.8g
Sugar: 0.4g
Sodium: 422mg

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Vegan Rullepølse

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Vegan Rullepølse

2014 version

Wow, never thought I would be having this again! Rullepølse is a traditional Danish spiced rolled meat but as the first step in making this is going to your butchers and asking for a side of a cow, definitely not vegan!! We always had it at Christmas served like above on white bread rolls and dill pickle. It's so good and the one area I ever felt 'guilt' at with becoming vegetarian, as my mom taught me how to make it as passed down from my great grandparents. Well, I shall be carrying on the family tradition as this worked beautifully!

Now obviously some changes had to be made, the 'meat' here is seitan - a perfect substitute for the meat as it is traditionally cooked by boiling in a brine - just like rullepølse.

I basically kept the recipe for the rullepølse the same (my Great-Grandmother's!) but followed the instructions for the seitan for cooking. I also had to scale down the quantities as I was only making 1 large roll. As I wasn't preserving anything I excluded the salt petre and after rolling the log with the filling immediately boiled it in the brine then pressed it (as best I could without the special presses) while cooling. 

I'm so pleased this worked and will definitely be making this every Christmas from now on. It's very similar, even down to the texture of the 'meat' which I wasn't expecting. Brings back great memories!!

When the rullepølse is boiling in the brine that's when it finally starts to smell like Christmas to me :-) 

Vegan Rullepølse:


Seitan:
170g vital wheat gluten
50g vegetable fat (shortening)
170ml water

Filling:
1/2 cup finely chopped onion
2 tsp salt
1 tsp ground allspice
2 Tbsp white sugar
good grinding of black pepper

Brine:
5 cups water
2 Tbsp salt
1 Tbsp brown sugar

Additional Supplies:
Cheesecloth
Kitchen string
bamboo sushi rolling mat (not essential but handy)


First make your seitan, place the flour and fat in a food processor and process until the fat is really fine, you shouldn't even see it in there. Tip this into a large bowl and add the water, stir until it just comes together then dump out and knead gently for about 3 minutes. Add a little plain flour if needed whilst kneading but it shouldn't need any due to the fat in the mixture. Let it rest for 15 minutes then roll it out to a good size square, basically as thin as it will go as it won't roll out very thin. You need some patience here, roll it then pick it up and let gravity stretch it out, roll it out some more....I then cover it with cling film and place a heavy cast iron pan over top to stop it retracting. Eventually you will end up with a good size "square", about 10" x 10":

Now in a high sided pot add all the brine ingredients and bring it to a boil giving it a good stir. While that is coming to a boil make your filling. First add everything except the onion in a small bowl. Next, finely chop the onion but don't add it to the spices yet. If you add the onion to the spices too soon the salt will draw out liquid from the onions and you will have a big old mess! Leave them separate until you are ready to use it.

When the brine is nearly to the boil add the onions to the spices then spread over the seitan pressing the mixture down slightly into the dough,  leaving an edge to seal:

Rather quickly, roll this up lengthwise and give the edge a pinch to seal. Slice this log in half, take one half and place on a prepared sheet of cheesecloth and roll it up, try and leave a bit of room for the rullepølse to swell as it will whilst boiling, this will help when you go to press it later. Tie the edges with string and repeat with the other log:

The brine should be boiling away now so simply place the 2 wrapped logs into the brine, reduce to a simmer and simmer for 45 minutes with the lid askew. I come back to it now and again and flip the logs with tongs. Make sure they are always covered with brine, if it gets too low add some boiling water to the pot.

After the hour remove the logs with tongs and place on a clean kitchen towel to drain. I now line a bamboo rolling mat with cling film, remove the cheesecloth and place the rullepølse on the mat. Roll it up in a somewhat rectangular shape and place a cast iron pan on top, pressing down. You may have to hold the pan on top but it doesn't take long to press. When the rullepølse doesn't spring back when you remove the pan then it's done. 

Transfer to a wire rack to fully cool and repeat with the other log. When at room temperature, wrap them up in cling film and place in the fridge to fully cool. These are even better the next day when the spices and flavours have time to mellow and mingle a bit :-)

Slice and serve on bread rolls with vegan butter, on rye crackers or bread, whatever you like, and I personally find dill pickles essential!

♥