Veggie Lunch Meat
Veggie lunch meat is a great way to add some variety and nutrition to your childs lunchbox. This recipe is easy to make and can be customized to your childs tastes.
Veggie lunch meat is a great way to add some variety and nutrition to your childs lunchbox. This recipe is easy to make and can be customized to your childs tastes.
- Carbohydrate 0.856166666666667 g
- Cholesterol 0 mg
- Fat 0.00916666666666667 g
- Fiber 0.155833337704341 g
- Protein 0.100833333333333 g
- Saturated Fat 0.00385 g
- Serving Size 1 1 Serving (29g)
- Sodium 0.959166666666667 mg
- Sugar 0.700333328962326 g
- Trans Fat 0.00256666666666667 g
- Calories 4 calories
Step-by-step
- Get water steaming in your steamer.
- Place all ingredients except the gluten flour in a blender and process until smooth. Pour into a bowl. Add gluten flour and work into a dough.
- Shape dough into a log and wrap in heavy duty foil like a tootsie roll. Try to make the roll as thick as possible. Steam for 1 hour.
- Preheat oven to 350 degrees in the last 15 mins of steaming. Remove seitan from steamer and bake for 45-60 mins. Seitan should swell and press against the foil.
- Cool and slice as needed for sandwiches. This seitan holds up very well and can be shaved very thin. Store in the fridge
Dense, sliceable rounds emerge from the foil wrapper with a savory aroma of fennel, sage, and garlic, offering a firm texture that holds up to the slicer without crumbling. Achieving this specific density requires careful management of the wheat gluten, because overworking the dough transforms a tender loaf into a tough, rubbery cylinder that resists the knife blade.
Mastering the Steam and Bake Cycle
Steaming the wrapped log for one hour initiates the gluten development before the dry heat of the 350-degree oven sets the final structure during the subsequent 45 to 60 minute bake. Wrapping the dough tightly like a cylindrical package ensures the expanding seitan presses firmly against the foil, creating a uniform cross-section suitable for thin sandwich slices. When the loaf swells inside its metal wrapper, transfer it to the refrigerator once cooled completely to firm up the interior starches.
- Avoid twisting the foil ends too tightly or steam cannot circulate evenly around the center.
- Process the white beans and liquids until completely smooth to prevent pocket voids in the finished slice.
- Store sliced portions in an airtight container in the refrigerator for up to five days.
