Skip the overpriced store-bought deli slices and make your own vegan lunch meat at home! This recipe is packed with flavor, super budget-friendly, and slices perfectly for sandwiches, wraps, and snack boards.
Store bought vegan deli slices are great... but you can save so much money and make something even more delicious right in your own home!
This easy recipe is made with tofu, vital wheat gluten, and simple pantry spices to create a tender, savory loaf that slices beautifully for sandwiches, wraps, or snack plates.
You can make it in the Instant Pot for a quick, hands-off option or on the stovetop with a simple steamer—either way, you’ll have a budget-friendly, meal-prep ready alternative that’s healthier and tastier than packaged deli slices.
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Why You’ll Love It & Why Make It at Home
Making your own vegan deli slices might sound fancy, but I promise—it’s so much easier than you think, and so worth it!
✨ Budget-friendly – Store-bought vegan deli slices are $$$, but this recipe uses simple pantry staples like tofu and vital wheat gluten to keep costs low.
✨ Protein-packed – Each slice is satisfying and loaded with plant-based protein to keep you full and fueled.
✨ Meal prep approved – Make it once, and you’ll have ready-to-eat slices for sandwiches, salads, and snacks all week long.
✨ Better than store-bought – No weird additives, preservatives, or mystery ingredients—just wholesome, homemade goodness.
✨ Customizable – Want it spicier? Smokier? You can easily adjust the seasoning to fit your taste.
✨ (Mostly) Hands-off Method! – One of the best things about this recipe is how little effort it requires! Just blend everything in the food processor, shape and wrap the loaf (the only slightly hands-on part), and then let your Instant Pot do the rest. Minimal thinking, minimal work—your appliances handle all the heavy lifting!
How to make your own vegan lunch meat
Making your own vegan lunch meat is surprisingly simple! Here’s the step-by-step: (see the full recipe for complete details!)
- Blend the base → Add tofu, miso, liquid smoke, spices, and seasonings to a food processor. Blend until smooth.
- Add vital wheat gluten → Process until a dough forms. This is what gives it that meaty, sliceable texture.
- Shape & wrap → Form the dough into a loaf, then wrap it tightly in parchment and foil.
💡 Handy Tip: Wrap your loaf snugly in parchment and foil before steaming. A tight wrap helps it hold its shape and creates that firm, sliceable deli texture.
Cook it your way →
- Instant Pot: Steam on the trivet for 45 minutes, then let it naturally release.
- Stovetop: Steam in a pot or bamboo steamer for 1 hour.
Cool completely → Let it chill in the fridge before slicing for the perfect deli-style texture.
The Many Ways to eat these deli slices
These vegan deli slices are SO versatile! Here are a few of my favorite ways to use them:
🥪 Classic sandwich – Layer it up with lettuce, tomato, avocado, and toasty bread.
🌯 Wrap it up – Roll into a tortilla with hummus and fresh veggies.
🥗 Salad protein boost – Chop and toss into a big salad for extra staying power.
🍝 Pasta toss – Dice and add to pasta dishes for a smoky, savory bite.
🧀 Snack plate – Pair with crackers, vegan cheese, and fruit for a DIY vegan charcuterie board.
Equipment
- Food Processor – I love my large 8 cup ninja food processor for this recipe! It works wonders and is completely hands off, making your life easier.
- Large Steamer or Instant Pot – Choose your cooking method: stovetop steamer (or bamboo steamer) or an Instant Pot with a trivet.
- Foil & Parchment Paper – For wrapping the loaf tightly before steaming.
- Sharp Knife – To slice your deli meat thin once it’s chilled.
- Cutting Board – Always makes slicing easier and safer.
Storage
Fridge: Store tightly wrapped or in an airtight container for up to 7 days.
Freezer: Wrap slices or the whole loaf in parchment + foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
Top Tip
💡 Handy Tip: For the best slices, let your vegan lunch meat chill in the fridge overnight before cutting. This gives the loaf time to firm up and makes it super easy to slice thin—just like store-bought deli meat!
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FAQ
Yes—a food processor helps get the tofu and seasonings really smooth before adding the vital wheat gluten. If you don’t have one, a blender might work, but the texture won’t be as uniform.
Cooling completely in the fridge helps the seitan firm up and makes it easier to slice thin, deli-style pieces.
Absolutely! Try adding chili flakes for heat, maple syrup for a touch of sweetness, or extra smoked paprika for a bolder smoky flavor.
No problem! You can steam it on the stovetop with a steamer basket or bamboo steamer—just steam for 1 hour instead of 45 minutes.
Want more?
Try these protein packed vegan recipes next!!
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Recipe
Vegan Lunch Meat
Ingredients
- 1 block (14 oz) extra firm tofu drained, not pressed
- ¼ cup nutritional yeast
- 1 teaspoon vegan broth powder (or ½ bullion cube)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning OR poultry seasoning
- ½-1 teaspoon black pepper adjust to taste
- 2 tablespoons miso paste
- 2 teaspoons liquid smoke
- ½ tablespoon apple cider vinegar
- 1 tablespoon water
- 1½ cup (180g) vital wheat gluten
Instructions
Instructions
- Step 1: Blend the BaseIn a large food processor, add everything except the vital wheat gluten. Process on high until the mixture is mostly smooth and well combined.
- Step 2: Add the Vital Wheat GlutenAdd the vital wheat gluten. Process on medium for 1–2 minutes until a dough forms.
- Step 3: Shape & WrapLay out a large piece of parchment paper and a sheet of foil. Transfer the dough to the parchment and use your hands to press it together and shape it into a loaf (about 7 inches long). Wrap tightly in the parchment first, then in foil to hold its shape.
Cooking Options
- Instant Pot InstructionsAdd 1–2 cups of water and the trivet to the pot (water should not touch the trivet). Place the wrapped loaf on the trivet. Seal the lid, close the vent, and set to STEAM for 45 minutes. Let pressure release naturally.
- Stovetop:Fill a large steamer pot (or bamboo steamer) with water and bring to a simmer. Place the wrapped loaf inside, cover, and steam for 1 hour.
Cool & Store
- Carefully remove the loaf from the foil and parchment (it will be hot). Let cool to room temperature.Refrigerate until fully chilled before slicing—this gives the best “lunch meat” texture.
Notes
- Wrap your loaf snugly in parchment and foil before steaming. A tight wrap helps it hold its shape and creates that firm, sliceable deli texture.
- If you love thinner “shaved” style deli slices, use a serrated knife or even a mandolin slicer after chilling. It makes the slices super even!
- Double the recipe and freeze one loaf! Just thaw overnight in the fridge, and you’ll always have homemade vegan lunch meat ready for quick sandwiches and meal prep.
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