Vegan Deli Ham Slices

• doses: 12 servings

Ingredientes

15 oz Can of Cannellini Beans (or Navy, Great Northern Beans, Chickpeas)

1 Tbsp Miso Paste (or Coconut Aminos, Mushroom Seasoning)

3 Tbsp Nutritional Yeast

1 Tbsp Garlic Powder

1 Tbsp Onion Powder

1 Tbsp Smoked Salt (or regular Salt and Smoked Paprika)

1 tsp MSG

1 tsp Baking Powder

2 Tbsp Tapioca Starch

1 Tbsp Liquid Smoke

1/4 tsp Red Dye (optional for color)

2 cups (240 g) Vital Wheat Gluten

Instruções

Open the can of beans, and do not drain the beans, we'll be using all the liquid they come with as well!In a food processor, blend up the beans and the bean juice (aka aquafaba) along with everything else EXCEPT the vital wheat gluten. Blend until smooth scraping down the sides as needed.

Add in the vital wheat gluten and blend until combined. Depending on your food processor you may need to take out half and knead in 2 batches.Knead for 3 - 5 minutes or until the seitan is stretchy and firm. If it tears very easily it needs to be kneaded longer. Pull it out and check it every now and again until you get the desired texture. If the seitan feels too wet and isn't coming together, add a tablespoon or so of vital wheat gluten and blend, and repeat until the seitan is dry enough to knead into a firm and stretchy consistency. On the flipside, if it's too dry, add a splash of water until it becomes wet enough to knead into a stretchy consistency. Repeat this with the other half of the seitan and then combine both into a big ball and let it rest for 20 - 30 minutes.Refer to the photos in the blog or the video for more info if you are new to making seitan!

If using an oven, preheat to 350 F.Wrap the seitan in some Heavy Duty foil tightly. I recommend using two layers of foil.

Place on a baking sheet, then bake for 1 hour or until the seitan is around 180 - 200 F internally (using a thermometer), flipping halfway through.For more Cooking Options, check the NOTES section!

Let the Seitan cool to room temp, then rest in the fridge for 8 hours or OVERNIGHT. This is very important for the final texture to firm up. It will be too soft right out of the oven or instant pot.

Slice up your Ham with a deli slicer if you got one, a sharp knife or mandolin works too! You can also heat up the slices in a pan, but if they are thin don't cook them for too long or they'll get tough.You can also just toss them in a little oil and vinegar if you like, it's optional but delicious!

Serve on any kind of sandwich that you like!

ENJOY!