I try to be soy-free as much as possible for many reasons, but the main reason is that I’m intolerant to soy. When I went plant-based I had people not only ask where I was going to get my protein, but how I was going to be vegan without soy! When I discovered seitan and saw that it was a soy-free alternative and you can do so much with it, I knew I had to try it.
After trying Field Roast seitan sausages I loved it, so now I had to find a way to make it myself. I tried a basic seitan recipe. Basically just gluten, vegetable broth/water, and some nutritional yeast. It was… okay. It was really rubbery and not the texture I really wanted. But I didn’t get up! Now I know – having some oil, more seasonings, and also adding another ingredient – like mixing gluten and chickpea flour, or adding mashed beans – helps a lot! I also found out that I can’t just eat a huge amount of seitan and not bloat… because it’s gluten, and it expands… Lesson learned. Now when I do use seitan it’s with as much, if not more, veggies, and no bloating. YES! Hence the reason why this recipe is for deli slices.
Now James and I can both have our turkey sandwiches and wraps together!
Hope you enjoy the recipe!
Freezing Instructions: This does make a lot, but I usually freeze 1/2 of it (as slices) so it’s enough for about 2 weeks.
NOTE: This recipe does say it uses soy sauce, but I’ve used a soy-free soy sauce before. The recipe I’ve made before was by Chloe Coscarelli. You’ll see her name a lot here on my blog. Her cookbook was one I use A LOT when I was learning how to cook differently, and still is something I will always go back to. If you need a soy-free soy sauce, her’s is great!