Calories inside a Slice of Poultry Sandwich Meat - Nutrition | NoahStrength.com (2024)

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100 Slices of Bread! White Bread..
Video idea from a video Japanese Food Fighter Yuka Kinosh*ta posted back in 2015 (https://youtu.be/gLjx4H2WAHg)..
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INGREDIENTS:
For the deli meat slices:
Dry ingredients:
1 1/4 cup vital wheat gluten flour.
1/4 cup cornstarch.
1/4 cup chickpea flour.
1 tablespoon nutritional yeast (optional).
Wet Ingredients:
1 cup of water.
100 g firm tofu.
1 teaspoon garlic powder.
1 teaspoon onion powder.
1/2 teaspoon mushroom powder (optional).
1 teaspoon salt.
a pinch of black pepper.
1 tablespoon of oil (or tahini, or 2 tablespoons of peanut butter).
1 tablespoon soy sauce.
1 tablespoon of white miso paste.
1 teaspoon of lemon, lime or vinegar.
1/4 teaspoon of sugar.
1 1/2 teaspoon of poultry seasoning.
For the simmering broth:
4 cups of water.
2 tablespoons of vegetable bouillon.
salt to taste.
pepper to taste.
1/4 cup of soy sauce.
1/2 tablespoon rosemary.
1 teaspoon of whole peppercorns.
3 cloves.
4 whole garlic cloves.
1 medium onion, roughly chopped.
�� POULTRY SEASONING.
2 1/2 teaspoons ground dried sage..
1 1/2 teaspoons dried thyme..
1 teaspoon dried marjoram..
3/4 teaspoon dried rosemary..
3/4 teaspoon ground nutmeg..
1/2 teaspoon coarse ground black pepper or peppercorns.
1 teaspoon smoked paprika.
Blend all ingredients until it turns into a powder..
METHOD:
Add all the dry ingredients in a bowl mix until well combined.
Add all the wet ingredients in a blender and blend until well combined.
add the wet blended mixture little by little to the bowl with the dry ones, (you might end up with some remainder wet mixture, it’s normal, your dough should be moist and firm as opposed to dry and hard and crumbly) mix until well combined, divide the dough into two balls, let it rest for 5 minutes..
put the dough balls separately in a mixer or food processor, mix in medium speed for 3 to 5 minutes..
wrap them in two sheets of aluminum foil, place them ina pressure cooker, add two cups of water, set the pot to high pressure, then cook for 1 hour and 30 minutes. If steaming, steam for 2 hours, adding water to the pot when needed..
Remove the seitan from the pot, let it cool while wrapped for at least 30 minutes before unwrapping,.
make the broth by adding all the broth ingredients to a pot, add the two seitan logs to the pot, bring it to a gentle simmer for 30 to 35 minutes..
turn off the heat, let the deli meat cooling down completely in the broth before putting it in the fridge. Lasts up to a week in the fridge and up to 3 months in the freezer..
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THE BEST DELI MEAT SLICES EVER⎜SUPER EASY⎜VEGAN recipe by Chef Jana

So let’s make turkey lunch meat together. Much easier than you’d think and it taste great!

Chef David J Alvarez Show You How To Roast A 3 Pound Turkey Under Two Hours.

it is that good good, not really

Oven Roasted Turkey Slices sandwich meat.
Elite Platinum Electric Food Slicer.
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How to make vegan deli meat with simple affordable ingredients. This plant based peppered turkey is perfect in a sandwich or on its own. Taste just like the ones at the grocery store for a quarter of the price…
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INGREDIENTS.
1 cup white beans.
2 cups vegetable broth.
1/4 cup oil.
2 tsp salt.
2 tsp paprika.
2 cloves of garlic.
1/4 tsp turmeric.
1 tsp ground fennel.
1/2 tbsp pepper.
1 tsp soy sauce.
1 tsp lemon juice.
2 cups vital wheat gluten.
INSTRUCTIONS.
Prepare a steamer by adding water. If you don’t have a steamer this can be made by placing a metal strainer in a large pot and adding about an inch of water to the bottom..
In a high -speed blender, add all of the ingredients except the wheat gluten. Blend until smooth and set aside..
Place all ingredients except the gluten flour in a blender and process until smooth..
Add in vital wheat gluten and stir until it forms a soft dough..
knead by hand for 4-5 minutes or until it becomes soft and smooth..
The dough may appear sticky, but it is supposed to be this way! If it is too dry, the result will not be ideal..
Prepare a large piece of foil, about 10″ long. Place a piece of parchment paper, about 6″ long in the center of the foil..
Place the seitan dough about 1/3 of the way up from the edge of the parchment paper and form into about a 6″ log. Wrap the parchment paper around the seitan, then place it towards the bottom of the foil and wrap the foil around it and twist the ends like a candy wrapper to tightly seal the foil package..
Make sure you do not wrap this too tightly. The dough will expand in the steamer and will explode if it is wrapped too tightly so make sure there is a little breathing room..
Place in the steamer basket and let steam for 1 hour. If using a pot set over medium high heat..
In the last 15 minutes, preheat the oven to 350 ºF..
After an hour of steaming, transfer the seitan loaf to a baking tray and bake for 45 minutes..
Remove from the oven, unseal the foil and let cool completely..
Once at room temperature, seal in a container or plastic bag and store in the fridge, it will continue to firm up over the next several hours. Thinly slice, chop, shred AND ENJOY!
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