2 cups Vital Wheat gluten
1/3 cup Chickpea Flour
1- 19 oz. Jackfruit in brine, drained and shredded
3/4 cup liquid- broth or water / plus 1/4 if dough is to dry
1/4 cup soy sauce or coconut aminos
1/4 cup black vinegar
1 Tbsp Flavorless oil
1/2 tsp liquid smoke or 1 tsp Mesquite powder
2 Tbsps Nutritional yeast
2 tsps paprika, smoked
2 tsps Onion powder
2 tsps garlic powder
1.5 tsps fine salt or smoked salt
1/2 tsp white pepper
1 Tbsp Beetroot powder
Simmering Ingredients / use if your deli meat is to dry
2 quarts vegetable stock
2 Bay leaves
1 Tbsp Pepper corns
1 Tbps Rosemary
In a food processor add dry ingredients and blend well
Add all ingredients to a bowl or blender and mix well
Add half the liquid to the dry ingredients and pulse until well combined. Now add the rest of the liquid and blend until a ball of dough forms. If dough is to dry add 1 tablespoon at a time until dough comes together.
Remove dough ball and knead for 5 to 10 minutes ( this really works the gluten ) now form into a log and wrap in parchment paper, two times and secure in foil 2 times.
Bake in oven at 350° for 45 minutes and unwrapped for an additional 45 minutes. Remove and allow to cool to room temperature. It is very important to allow the vegan deli meet to cool to cool to room temperature before consuming, this will allow all the fibers 1st to settle and is an arrive at the perfect texture.
********** Fastest Way of cooking ********
Place the wrapped deli meat on top of a steam basket in your pressure coonew pressure cooker and under regular pressure cook for 2 hours. Remove and leave on counter to cool to room temperature. And you can consume at that time, slice it to your desired thickness.
In a stock pot add 2 qt of vegetable stock, 2 Bay leaves, 1 tablespoon of peppercorns and 1 tablespoon of rosemary. Add wrapped seitan ( in cheesecloth) and allow to simmer for 30 minutes. Remove from liquid and allow to cool to room temperature.
Slice to desired thickness and enjoy.