Pepper Turkey

Let’s make this vegan Pepper Turkey deli meat. This turkey has a delicately sweet and peppery taste with a texture that is firm yet pliant, and is perfect for sandwiches.

Wet ingredients:
—1 tbs black pepper (use less/omit if you do not like a peppery flavor)
—3 tbs vegan poultry bullion paste/powder
—1 tbs agave (you can add more if you prefer a sweeter roast)
—1 tbs soy sauce
—1 tbs MSG/mushroom powder
—1 tbs onion powder
—1 tbs garlic powder
—1 tbs baking powder
—1 tbs nutritional yeast
—.5 tsp powdered thyme
—2 tablespoons olive oil
—1 15.5 oz can of chickpeas with the liquid

Dry ingredients:
—3 cups vital wheat gluten (VWG)

Instructions:
1. Add all the wet ingredients to a food processor (or blender if you do not have a processor) and process until the chickpeas have liquified.
2. Add 2 cups of vital wheat gluten (VWG) to the wet mixture, and process until it starts to come together.
3. Remove half of the mixture and add a half a cup more VWG, and process again until the mixture breaks apart into small crumbles that have a taffy-like texture. (If you have a large enough food processor/blender, you can skip this step and the next and add a full cup of VWG and process).
4. Remove the crumbles and add the first half of the dough back into the processor along with a half cup of VWG and process it into crumbles, just like with the first half of the dough.
5. Add the second batch of crumbles to the first, and then use your hands to squeeze the mixture together into one solid piece of dough. At this stage you should already see gluten strands forming, and the dough should be slightly stretchy but also very firm. Rest the dough 30 min so it can relax and be easier to shape.
6. Form the dough into a cylinder shape to the best of your ability. Using a ham mold or a quart container will make this much easier.
7. Pressure cook the roast on high for one hour. (If you do not have a pressure cooker, wrap the roast tightly in tin foil so that it cannot expand—you can wrap it in parchment paper first if you want—and steam for one hour.)
8. Let the roast cool, and then cover and refrigerate for 24 hours.
9. Slice the turkey to your desired level of thickness.
10. Enjoy!