½teaspoonsea saltoptional, but since traditional deli meat is salty, the extra salt helps mimic that flavour
Instructions
Add all the ingredients to your food processor and pulse until combined. It will be crumbly, but you can press everything together with your hands, so don't worry if it's not a perfect ball.
Remove the mixture from your processor and shape it into a log or disc shape. Then wrap it snugly in cheesecloth and secure the two ends like a candy wrapper. (See process images above for reference.)
Use a steamer pot to place your turkey seitan inside OR make a DIY steamer if you don't have one. Do this by placing a heatproof bowl over a pot with water inside, but make sure the bowl does not touch the water. Maintain a low boil and cover the seitan with a lid.
Steam for 45 minutes, then flip it, and steam for another 35-45 minutes, or until the internal temperature reaches 160℉/71℃. Keep an eye on your water level to make sure it doesn't evaporate and add HOT/boiling water as needed.
For best results and easy slicing, let your turkey seitan log rest at room temperature for 30 minutes, and then refrigerate overnight or several hours until cold.
Notes
Use a kitchen scale to weigh the vital wheat gluten for the most accurate results and the best texture.
Keep an eye on the water level during steaming to make sure it doesn't run out. Add more boiling hot water to the pot as needed to maintain a low boil.
Steam time will vary according to the shape of your turkey seitan log or disc, so checking the internal temperature is the easiest way to get the best results.
If you don't have cheesecloth, you may wrap the seitan in aluminum foil. However, to prevent aluminum from touching your food, you may use parchment paper first, and then wrap that in aluminum foil.
Leftovers will keep refrigerated for up to 5 days in a sealed container. Or freeze the vegan deli in slices or as a full log to use later.