Tamzine Plant‑Based Olive Deli Loaf Mix

A mild, savory deli loaf with briny green olives, sweet red pepper, and a clean chicken‑style flavor — perfect for sandwiches, wraps, and charcuterie boards.

Whole‑food, sliceable, and made from real ingredients

Make a beautiful, savory, sliceable deli loaf at home using whole grains, beans, natural seasonings, and real chicken‑style bouillon — no isolates, no gums, no fillers. This version includes green olives and red pepper, giving the loaf a classic deli look and a bright, flavorful bite in every slice.  (Customer supplied )

Perfect for sandwiches, charcuterie boards, wraps, salads, or pan‑fried slices.

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🌱 What’s Inside the Mix

Your Tamzine Plant‑Based Deli Loaf Kit includes:

• Bean & Spice Base (garbanzo powder, lentil powder, onion, garlic, white pepper, sage, thyme, chicken‑style bouillon, salt)

• 9‑Grain Binder Packet (cracked grains that create the firm, sliceable deli‑meat texture)

🥄 What You Add

• 2 cups water

• 1 tbsp oil (optional, for richer flavor)

• ½ cup chopped green olives

• ½ cup finely diced red bell pepper

These mix‑ins give the loaf its classic olive‑loaf appearance and flavor.

⭐ How to Make It

(Simple, foolproof, and designed for perfect texture)

1. Cook the Bean Base (NO grains yet)

Bring 2 cups water to a simmer. Add the Bean & Spice Base only. Stir well and simmer 8–10 minutes until thick like chili.

This step activates the natural starches and builds the “deli meat” body and flavor.

2. Let It Cool

Remove from heat and let the mixture cool 15–20 minutes. It should be warm, not hot.

3. Add the 9‑Grain Binder

Stir in the 9‑grain packet dry. Mix until it forms a thick dough.

Adding the grains now (not during cooking) keeps the texture firm and sliceable.

⭐ 4. Fold in the Olives & Red Pepper

Add: (Costumer supplied)

• ½ cup chopped green olives

• ½ cup finely diced red bell pepper

Fold gently until evenly distributed.

These add color, moisture, and the classic deli‑loaf flavor profile.

⭐ 5. Pack Into a Loaf Pan

1. Line a loaf pan with parchment or lightly oil it.

2. Press the mixture firmly into the pan.

3. Smooth the top with a spatula.

4. Tap the pan to remove air pockets.

A tightly packed loaf ensures clean, even slices.

⭐ 6. Bake the Deli Loaf

Bake at 350°F (177°C) for 60–70 minutes

Remove from the oven and let cool to room temperature.

⭐ 7. Chill Overnight (Critical Step)

Cover and refrigerate 8–12 hours. This step sets the structure and creates the classic deli‑meat firmness.

Once chilled, the loaf becomes fully sliceable — thin or thick.

⭐ Serving Suggestions

• Thin‑slice for sandwiches

• Cube for salads

• Pan‑fry slices for breakfast

• Add to wraps or grain bowls

• Serve on a charcuterie board

⭐ Storage

• Dry mix: 12–18 months sealed

• Prepared loaf: 5–7 days refrigerated

• Sliced deli loaf: freeze up to 3 months