Gobbler Slices

Celine Steen, food photographer extraordinaire, and my co-author of our upcoming sandwich book, posted this gorgeous picture on her blog, along with a couple of recipes that are going to be in our upcoming sandwich book. Check it out here. Mouthwatering, isn’t it?

I thought I’d share the recipe for the cold cuts in the photo. We’re going to have two types in the book. These Gobbler Slices got rave reviews, this one is my favorite. There has also been some talk among the testers about using it for Thanksgiving, slathered with gravy, of course. So here it is for you, if you’d like to feast on it in sandwiches or any other way.

Gobbler Slices
We know what you’re thinking, and you’re right. That’s exactly what we named these after.

1/2 cup (91 g) cooked navy beans
1/2 cup (120 ml) dry white wine
1/2 cup (120 ml) vegetable broth
2 tablespoons (30 ml) fresh lemon juice
2 tablespoons (30 ml) olive oil
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
3/4 teaspoon dried sage
1/2 teaspoon mustard powder
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon fine sea salt
1/4 teaspoon celery seed
1 1/4 cups (180 g) vital wheat gluten
1/4 cup (30 g) nutritional yeast
2 tablespoons (15 g) garbanzo flour or soy flour
2 tablespoons (24 g) instant tapioca
One 12-inch (30-cm) piece of foil

In a blender, combine the navy beans through (and including) the celery seed. Blend until smooth.

In a medium bowl, combine the gluten, yeast, garbanzo flour, and tapioca. Pour the liquids into the dry ingredients and mix with a fork. Add an additional tablespoon of broth (15 ml) or gluten (9 g) if needed to make a soft, workable dough. Knead a few minutes, squeezing to be sure all ingredients are combined.

Transfer to the foil. Form into a roll about 6-inches (15-cm) long. Roll the foil around the mixture, twisting the ends to enclose the mixture. Prepare a steamer. Steam the roll for 1 hour 15 minutes. Let cool completely before slicing thinly, using a sharp, serrated knife and cutting in a seesaw motion. Store leftovers tightly wrapped in the fridge, for up to one week or freeze airtight.

Yield: 1 roll (20 ounces, or 573 g)

Coming up next on this blog, a contest for American Vegan Kitchen, along with the recipe for the Chicago-Style Deep-Dish Pizza recipe. Check back!

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  1. Posted October 10, 2011 at 1:40 pm | Permalink

    ‘Kay, I’m convinced. Making it today…I had the family omni Canadian Thanksgiving yesterday. Today’s the personal vegan version!

  2. Posted October 10, 2011 at 3:54 pm | Permalink

    These sound wonderful! Yay.

  3. Posted October 10, 2011 at 5:55 pm | Permalink

    YES! That is a beautiful picture. I just might have to make this for Thanksgiving too! I love the sage flavor in it!!

  4. Posted October 10, 2011 at 7:00 pm | Permalink

    Zoa, Happy Thanksgiving! :) Let me know how it turns out.

    Celyn, they are so easy and versatile. It makes a decent amount, too. That helps.

    VIT! Glad you like them!

  5. Posted October 10, 2011 at 7:38 pm | Permalink

    This recipe looks so good! I’m really excited about that sandwich book. I don’t think I’ve seen instant tapioca before, but I’ll look for it next time I go shopping for ingredients!

  6. Posted October 10, 2011 at 7:41 pm | Permalink

    Bonnie, the most common one in the US is Minute Brand and it’s in the pudding aisle.

  7. Posted October 10, 2011 at 8:30 pm | Permalink

    Y’all are so fancy! I am enjoying your sandwich updates.

  8. Posted October 11, 2011 at 9:17 pm | Permalink

    So you don’t have to do any other cooking before you eat them? The cold cut recipe I use has me steam it and then bake it. I’m definitely making this asap!

  9. Posted October 11, 2011 at 10:25 pm | Permalink

    Thanks, Panda! :)

    Becky, for this one you only have to steam it. The other cold cut that will be in the book is steamed/baked. But the texture on this one just from steaming is fantastic! Hope you like it.

  10. Posted October 12, 2011 at 1:42 am | Permalink

    This looks awesome.
    Re: Instant Tapioca. If Tapioca Flour the same thing?

  11. Posted October 12, 2011 at 1:24 pm | Permalink

    It’s not quite the same. These are teeny tiny beads that make the texture a little denser/toothier. You can probably get a healthier version, but I just use Minute brand. It’s near the puddings in the grocery store. Thanks for asking!

  12. Posted October 12, 2011 at 1:39 pm | Permalink

    I saw this on her blog the other day. Now y’all are just taunting me :) Time to attempt some gluten free magic (after mofo of course). That sandwich is gorgeous!!

  13. Posted October 12, 2011 at 11:02 pm | Permalink

    Dawn, if you ever make any of our stuff gluten free, we’d love to hear about it!

  14. Posted October 13, 2011 at 1:34 pm | Permalink

    oh Tami, you have my heart! Sandwiches are my favorite type of meal and I cannot wait for this book! Those gobbler slices sounds great, and I’m really looking forward to trying them this weekend!

  15. Posted October 13, 2011 at 7:11 pm | Permalink

    Mikaila! Let me know what you think if you give them a try. :)

  16. Posted October 13, 2011 at 11:53 pm | Permalink

    Tami, thank you for the clarification.
    Made this today and it is OUTSTANDING.
    Thank you for sharing it!

  17. Posted October 14, 2011 at 2:24 pm | Permalink

    Woohooo!! Thanks so much for the feedback in2insight!

  18. Posted October 14, 2011 at 8:35 pm | Permalink

    Sorry to ask again, but I only found tapioca flour and tapioca pearls (which seemed pretty large) at the store. Do you think it would work if I crushed the big pearls into smaller chunks? if not I’ll just keep looking. I’d really love to try this recipe!

  19. Posted October 14, 2011 at 8:51 pm | Permalink

    Bonnie, don’t apologize at all. If you’re having problems, others will, too. I honestly can’t way if crushing the larger ones would work. These really are incredibly common. I’ll post a link (from Amazon) just so you can see what you are looking for. Of course, you’re welcome to try crushing the larger ones.

  20. Posted October 16, 2011 at 2:36 am | Permalink

    One of my favorite plant meats to make is a turkey-style roll that I also love in a bagel sammie! But it’s also great just sliced and by its naked ol’ self. Have to admit that I’d never thought of using white wine or tapioca in the recipe, so will try this one next instead of my standby recipe. And wish the book was coming out yesterday!

  21. Posted October 19, 2011 at 2:19 am | Permalink

    Yeay! Go gobbler slices!!!

    I LOVE this recipe and even with many substitutions it worked out great.

    Thanks for your genius, Tami!!

    Vegan Fazool blog

  22. Posted October 19, 2011 at 1:38 pm | Permalink

    Yay, Dawn! :) Thanks for posting.

  23. Posted October 24, 2011 at 1:17 am | Permalink

    I tried the recipe today and it was great! I doubled the recipe, making two foil-wrapped logs to steam. I think I could have eaten it all right out of the steamer. It is nice and peppery. I think it tastes like a poultry gravy, but it’s been a long time since I’ve had poultry. I’ll test it tomorrow on my kids — the true picky test!

  24. Posted October 24, 2011 at 2:57 pm | Permalink

    Becky, you just made my Monday! Thanks so much!

  25. Posted October 26, 2011 at 6:07 pm | Permalink

    Ode to the beloved Gobbler Loaf!


    Thanks for your genius, Tami!!


  26. Posted October 26, 2011 at 6:46 pm | Permalink

    Woohooo! Thank you, Dawn, for the review! :)

  27. Sarah B
    Posted February 16, 2012 at 2:23 am | Permalink

    Just saying thanks again for this recipe — I have made it several times now, including for Thanksgiving dinner (and tonight!). My meat-eating boyfriend loves this and it comes out great, every time.

  28. Posted February 16, 2012 at 1:51 pm | Permalink

    Sarah, you absolutely made my day. Thank you!

  29. Connie Fletcher
    Posted July 29, 2012 at 3:06 pm | Permalink

    OMG this sounds great…not just good, but great. I’ll be making this TODAY!!!!

  30. Posted July 29, 2012 at 4:02 pm | Permalink

    Connie, let me know what you think!

  31. Amanda J
    Posted August 10, 2013 at 7:40 pm | Permalink

    Made this tonight and it turned out pretty good! I’m a novice at the seitan thing, so I was pretty nervous, but it seems like I did ok. I don’t have a food steamer, so I used my pressure cooker with a steamer basket and cooked it for 30 min. The middle is still a little gummy so I think next time I will cook it for 35-40 min instead! Delicious!

  32. Tami
    Posted August 11, 2013 at 2:23 pm | Permalink

    Thanks for your reply! Yes, if it’s gummy, cook it longer. I’d probably even go an extra 15 to 20 minutes, just to be safe.

3 Trackbacks

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  3. […] 3 thinly sliced Gobbler slices […]

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