Veggie Lunch Meat Vegan Dad
Transform your lunch game with this irresistibly smoky and savory Veggie Lunch Meat recipe from Vegan Dad! Crafted with wholesome ingredients like vital wheat gluten, chickpea flour, and nutritional yeast, this plant-based alternative boasts a hearty texture and rich, umami-packed flavors thanks to soy sauce, liquid smoke, and smoked paprika. The dough is kneaded to perfection, shaped into a log, and baked to deliver a protein-packed sliceable deli meat that’s ideal for sandwiches, wraps, charcuterie boards, or snacking. With just 15 minutes of prep time and a simple oven-baking technique, this homemade vegan lunch meat is a game-changer for meal preppers looking for a nutritious option that stays fresh for up to a week.
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Recipe Information
Ingredients
- 1.5 cups Vital wheat gluten
- 0.5 cups Chickpea flour
- 0.25 cups Nutritional yeast
- 2 teaspoons Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground mustard
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Soy sauce
- 1 teaspoon Liquid smoke
- 2 tablespoons Tahini
- 0.75 cups Vegetable broth
- 1 tablespoon Maple syrup
Instructions
Preheat your oven to 350°F (180°C).
In a large mixing bowl, combine the dry ingredients: vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, garlic powder, onion powder, ground mustard, and ground black pepper. Mix well to evenly distribute the spices.
In a separate bowl, whisk together the wet ingredients: soy sauce, liquid smoke, tahini, vegetable broth, and maple syrup.
Gradually pour the wet ingredients into the dry mixture, stirring as you go. Use a spoon at first, but as the dough comes together, switch to kneading it by hand for about 2-3 minutes. The dough should be firm and elastic.
Shape the dough into a log approximately 8 inches long and 2-3 inches in diameter.
Wrap the log tightly in a piece of aluminum foil, twisting the ends to secure it like a candy wrapper. Alternatively, you can use parchment paper before wrapping it in foil to avoid any direct contact.
Place the wrapped log on a baking sheet and put it in the preheated oven. Bake for 60 minutes, flipping it halfway through the cooking time so it cooks evenly.
Once baked, remove it from the oven and let it cool completely before unwrapping. This allows the flavors to develop and the texture to firm up.
Slice the veggie lunch meat thinly and use it in sandwiches, wraps, or as a protein-packed snack. Store leftovers in an airtight container in the refrigerator for up to 5-7 days.
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1763 mg | 77% | |
| Total Carbohydrate | 119.6 g | 43% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 23.3 g | ||
| Protein | 282.4 g | 565% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2884 mg | 222% | |
| Iron | 10737.9 mg | 59655% | |
| Potassium | 1661 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
