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Vegan lunch meat deli slices on a white plate.

Vegan Lunch Meat

Sam
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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Lunch, Main Course, Plant-based Protein, Side Dish
Cuisine American, plant-based, Vegan
Servings 8 servings

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 Base
    In 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 Gluten
    Add the vital wheat gluten. Process on medium for 1–2 minutes until a dough forms.
  • Step 3: Shape & Wrap
    Lay 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 Instructions
    Add 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

💡 Handy Tips
  • 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.
Keyword Deli Slices, Oil free lunch meat, Plant-based protein, Seitan, Vegan Lunch Meat