Beefy Seitan Sandwich Slices (or, vegan corned beef)

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Thanks!

My vegan chums, 2013 has not been the year of the blog post. It has been the year of MADNESS! I dearly hope that life settles down a bit in 2014, and I can spend much time peacefully tinkering in the kitchen.

Lately I’ve been trying to save some pennies and remember to bring a packed lunch to work with me every day. The problem is that I miss a good ol’ fashioned sarnie somethin’ FIERCE. I decided to jolly well sort myself out and get to work with the many kilos of wheat gluten sitting in my cupboard.

I was muchos inspired by this Deli Slices recipe on the AMAZING Maple Spice blog, but I had to improvise a little with what else was lurking in the cupboards pre-payday, and mine turned out a bit less turkey and a bit more beefy, I guess.

Ingredients

  • 1 cup cold water
  • 1 tin black eyed beans
  • 1 tbsp olive oil
  • 2 tbsp dark soy sauce
  • 3 tbsp nutritional yeast
  • 1 tbsp garlic powder
  • 1 tbsp herbes de provence
  • 1.5 cups wheat gluten

Directions

I cheated and threw all ingredients aside from the wheat gluten in a food processor, and whizzed it all up. I then mixed in the wheat gluten flour to make a dough.

Shape the dough into a loaf, all ready to wrap in tin foil. I wrapped the loaf securely in tin foil and steamed for around 1.5 hours. You could try with a broth, or bake in the oven, but I’ve always preferred steaming seitan over using broth, and my oven is kaput!

Let the loaf cool fully before slicing; preferably leave in the fridge overnight.

Slap the slices on a sarnie with some pickles and enjoy a good old fashioned packed lunch!

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