Meat Recipes


INGREDIENTS: For the deli meat slices: Dry ingredients: 1 1/4 cup vital wheat gluten flour 1/4 cuo cornstarch 1/4 cup chickpea flour 1 tablespoon nutritional …

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  1. Edit: I have said "1/4 cup of chickpea flour" twice in the video, it was an editing mistake, you add 1/4 chickpea flour only once, and the wet mixture you add little by little 🙂

  2. I tried this exact recipe but I found the ham is too dry. I let it cool down for more than room temperature. So what I am going to try to do is to get a cheese slicer to make the slices thin like Light Life deli slices to see If it is less noticiable in sandwiches:/

  3. Hello Chef Jana, I try to stay away from soy, so can I use burmese tofu or maybe cooked white beans or chickpeas in place of the tofu? Also, I don't use foil either, do you know of anything else I could wrap them in while they steam? Thank you, I love your channel!

  4. Hi Jana. Thanks again for yet another perfectly explained and demonstrated recipe. I'm not sure though how much of the wet ingredients to use. In the video it just shows you using just dome of it. I'm not sure if this means I should add just enough to make it wet or if you added the while lot just bit by bit. I'd be very thankful if you have time to answer.

  5. Aaack, I read the recipe — it seems too complex/time-consuming/etc. for me. That said, I ADORE you and hover over your every word (in a non-stalking way!) for creative vegan ideas 💓

  6. Dear Jana. Thank you so much for this recipe. I really love it. The written broth recipe doesn’t say miso paste via your video. I just added a little less than a TB spoon. I hope it will taste. My Saiten is now cooling off ❤️

  7. My dear lovely chef Jana;
    In the written recipe it does not say the proper amount of vital wheat gluten flour. Nor does it state the nutritional yeast or poultry seasoning (not even on your website). I'm anxiously waiting for the amounts.
    Thank you!😊

  8. Why not put the broth ingredients into the pressure cooker with the seitan for that first two hours so it infuses the mock meat? (And save time?) I don't know; I'm asking if there's a reason to not do it that way? I'm looking forward to making some. Thanks for the great use for chick pea/besan/gram flour, too. Also, do you use the broth after you've cooked the deli-seitan as a soup or soup base? I bet it would be a good soup to have with a deli-seitan sandwich!

  9. I just wanted to say I'm so glad I came across your channel !!! Your videos are so underrated. As someone going vegan all these recipes are so useful. Thank you so much. You just got a subscriber 😁

  10. I have a serious soy allergy and I have a couple of friends who have discovered they have soy allergies, too, so what would you suggest for the substitution for the tofu ( the Burmese tofu?) and for the miso and the soy sauce ( coconut amino)?

  11. Oh your cat stares at you, mine does this too! The only time I tried making this, it came out like a brick, I had bought gluten flour, maybe I should try using regular flour? Yours looked yummy.

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