Combine everything but the vital wheat gluten in a food processor. Blend that up into a paste, taste for seasoning. Then add in the vital wheat gluten and blend and knead until you have a soft but sturdy dough. Depending on the size of your food processor you may need to do it in 2 batches.

If the seitan is too wet and sticky, add 1 Tbsp of vital wheat gluten at a time until it comes together. On the inverse, if it's too dry, add 1 Tbsp of water until it comes together as well.

Continue to knead the dough in the food processor until it's a firm but still slightly soft ball of dough (This should take about 5 minutes give or take). If it's in pieces it should be fine as long as you can mash it into a single ball. You should be able to stretch it out and see visible gluten strands. It should also not be too sticky. Slightly tacky is okay, but not sticky!

Then knead it a bit more by hand to shape it into a loaf. Add a little oil and grease it up and then cover it in some poultry seasoning and black pepper for a rub.

Wrap it up tightly in HEAVY DUTY tin foil (you can wrap first in parchment paper) and then bake at 350 F for about 1 hour (I've been doing mine for 1 hour and 5 minutes). Flip it 90 degrees every 15 minutes to ensure even cooking. Let it cool, and then rest in the fridge overnight. This is so we get that perfect deli meat texture! It's very important so don't skip this step!

The next day the vegan turkey deli slices are ready to eat! Just slice it up by hand or with a mandolin or deli slicer.