Vegan Deli Meat (Vietnamese Chả Lụa Chay)

This Vegan Deli Meat is the plant-based version of the Vietnamese Chả Lụa I grew up eating with sticky rice or banh mi. Not only packed with nutrients, but it is also a trip down memory lane—where we can reimagine with compassion those old smoky, bouncy and peppery slices. It’s made with vital wheat gluten (seitan), tofu and some Vietnamese spices.

Jump to:

• 🏘️ From Local Vendors to the Plant-Based Deli Case
• 🤎 Why You’ll Love This Vegan Deli Meat
• 📝How to make Vegan Deli Meat
• 🥖 Final Thoughts
• 📖 Recipe
• 💬 Reviews

🏘️ From Local Vendors to the Plant-Based Deli Case

I can almost guarantee that almost every child who grew up in Vietnam is familiar with Bánh mì Chả lụa (Vietnamese sausage) or Xôi mặn (Savory sticky rice). These are some of the default breakfasts on the way to school, or now, to work. The smell of a freshly baked Bánh mì, or steamy sticky rice is so distinct that one could start rubbing their belly from far away. It is a combination of the freshness of herbs and cucumbers, of chewy and peppery sausages, and of fragrant savory sauce (sometimes just plain soy sauce).

To be honest, I often feel nostalgia running past those places (some vendors would be there for decades, some won’t), and then one day I thought to myself, ‘hey, I know what I’m gonna do today. I’m gonna make myself some vegan deli meat.’ So I did.

🤎 Why You’ll Love This Vegan Deli Meat

• Simple and Easy to make — most ingredients are straight from the kitchen, and you only need to be active while kneading the dough.
• Nutritious and Affordable— soy and seitan are delightfully packed with proteins, a wide variety of vitamins and minerals, yet fairly low in fat and calories, and price tag too!
• Versatility — pairs well with almost anything, or standalone as a snack (you’ll be surprised to learn that many Vietnamese families often welcome their guests with a plate full of this type of sausage).

Also check out these recipes:

• More Vietnamese on-the-street: Bánh Tráng Trộn, Gỏi Xoài, Bánh Cam, Chè Ba Màu
• For meat lovers: pecking duck, pork belly, kfc fried chicken

📝How to make Vegan Deli Meat

Ingredients

Dry

• 120g vital wheat gluten (protein-rich part of wheat flour that’s left after the starch is washed away. It’s a fine, elastic powder that becomes chewy and stretchy when mixed with water.)
• 30g tapioca starch (for bounce)
• 1 tablespoon mushroom seasoning (or vegan chicken powder)
• ½ teaspoon whole black peppercorns
• ½ teaspoon salt
• ½ teaspoon sugar

Wet

• 200g silken or soft tofu
• 80ml cold water or unsweetened soy milk
• 2 tablespoon neutral oil (canola or sunflower)
• 1 teaspoon liquid aminos or soy sauce
• 1 teaspoon vegan fish sauce (optional but gives umami depth)

Prep time: 20 minutes
Cook time: 45-60 minutes
Yield: 2 vegan deli logs

Instructions

1. Blend the wet mix until smooth with no visible tofu crumbs.
2. In a large bowl, whisk together the dry ingredients. Pour the blended mixture into the bowl. Stir quickly until it forms a dough.
3. When the dough is formed, add black peppercorns on top and start kneading with each stroke by gently pressing the dough down and away from you with the heel of your hand. Then lift the edge of the dough that’s farthest away from you and fold the dough in half toward you. 
4. Repeat folding and pressing until the dough is smooth and elastic and forms a ball. This should take 5 to 7 minutes.
5. Use a knife to cut the dough into 2 hand-size pieces. Wrap each piece tightly with 2 pieces of baking paper (first) and 1 piece aluminum foil (second), or with banana leaves like the traditional way (if you could get some). This is to make sure that the water does not get in the logs while steaming.
6. Steam the vegan deli meat logs for 45-60 mins. 
7. Leave it completely cool before unwrapping and slicing.

Serve with Bánh mì or Sticky rice with fresh herbs, cucumbers, and chili sauce, soy sauce or any savory sauce.

🎯Tips for success

• It can be stored in the fridge for up to 4 days and only takes a few minutes to reheat in a microwave.
• Rub a thin layer of oil on the baking paper before wrapping to prevent the dough from sticking. This makes it easier to unwrap later.

🥖 Final Thoughts

Going plant-based doesn’t mean compromising on flavors or abandoning the dishes I grew up eating. This vegan meat deli success means reimagining the Vietnamese heritage that I’m proud of. The world is becoming more compassionate and so am I, but that doesn’t mean I have to leave my culture behind. And I think my responsibility does not stop at preserving it, as a plant-based enthusiast, I’m happy to embrace and empower this positive lasting change.

If you’re looking for a sign to start envisioning yourself living in a more sustainable, more compassionate plant-based world, let this be it.

Let me know what you think by leaving a review below or tagging me on Instagram @veggieanh.

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📖 Recipe