Vegan Pastrami (Seitan Deli Meat Sandwich!)

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My vegan pastrami is a super tasty “meat” that’s easy to prepare and even more delicious to eat! Made from “beef” seitan dough, it’s seasoned, baked, and simmered in a rich broth to create the ultimate vegan lunch meat recipe. It’s ideal for anyone looking to make a plant-based version of the classic pastrami sandwich! Just pile it between slices of your favorite bread for a hearty sandwich that’s perfect for a filling lunch or a light dinner.

Crispy on the outside and moist on the inside, my vegan pastrami recipe is better than anything you could find at a Jewish deli in New York City.

This isn’t just any simple seitan deli meat! While it may be easy to make, it’s baked in the oven, smothered with smoky seasonings, and then simmered in flavorful broth to absorb even more flavor.

Whether you treat your family to a vegetarian pastrami sandwich or roll it up to serve on a party platter, my recipe is always a crowd-pleaser. It also happens to be a fantastic vegan meal prep idea!

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🥘 Ingredients

My seitan pastrami recipe calls for basic ingredients you can find at most grocery stores. Scroll down to the recipe card for the exact measurements and nutritional information.

🔪 How To Make Vegan Pastrami

Learning how to make pastrami made with seitan is pretty simple. My recipe is foolproof, and I’ve broken it down into easy-to-follow steps.

Check out my video below to see the step-by-step process in action. 

Preheat The Oven: To begin, I preheat my oven to 350 degrees Fahrenheit (176 degrees Celsius).

Blend The Ingredients: As my oven warms up, I place all beef seitan ingredients, except the vital wheat gluten, into a high speed food processor or blender, and process until smooth.

Add Wheat Gluten: Then I add 1 cup of vital wheat gluten and pulse the flour mixture to form a dough.

Knead The Dough: Once I’ve got the base of my dough, I turn it out into a mixing bowl. Then I add the remaining vital wheat gluten and lightly knead the dough to incorporate. 

Rest The Dough: After the sticky wet dough comes together, I allow it to rest.

Combine The Spices: In a small mixing bowl, I combine all the rub ingredients and mix them well.

Shape The Dough: First, I shape the vegan pastrami dough into a log and place it on a large piece of foil. Then I coat all surfaces of the dough with the spice rub. (There will be some rub left over, that will be used in the simmer broth.)

Bake The Dough: After seasoning, I tightly cover the dough with a second piece of foil and place it on a rimmed baking sheet in the center of the pan. Next, I bake the roll in the oven on the aluminum foil for 60 minutes, removing the top piece of foil after 30 minutes. The outside layer of the seitan will become crispy.

Once cooked, I remove it from the oven and allow it to cool before cutting it into thin slices on a cutting board.

Simmer The Broth: First, I prepare the simmer broth by adding all ingredients to a pot and bringing it to a boil.

Add The Seitan: Once boiling, I add the sliced seitan to the broth, making sure it’s fully submerged. Then I let it simmer for 5 minutes. When done, I serve my vegan pastrami directly from the broth. 

📖 Variations

My vegan seitan pastrami recipe can easily be adapted to fit your dietary needs or preferences. Here are some different ways to customize the recipe. 

Tofu Pastrami: For a different texture and protein source, turn this into a tofu pastrami recipe. Substitute the seitan with extra-firm tofu. Press the tofu to remove excess water, then let it sit coated in spice rub for at least an hour before baking. Bake until the edges are crispy, and then simmer in the broth for a tofu-based pastrami.

Tempeh Pastrami: Tempeh is another excellent alternative to seitan. Slice the tempeh thinly, then steam it for about 10 minutes to soften it. Marinate the steamed tempeh in the spice rub for at least an hour, then bake or pan-fry until crispy on the outside. Finally, simmer the slices in the broth to infuse them with even more flavor.

Mushroom Pastrami: Mushrooms, particularly portobello or king oyster mushrooms, can make a delicious and juicy pastrami alternative. Slice the mushrooms into thick strips, marinate them in the spice rub for at least an hour, and then bake or grill them until they have a nice char. Simmer the mushroom slices in the broth to absorb the rich, smoky flavors.

Flour: Instead of using beetroot, you can substitute all-purpose flour, whole wheat flour, or beet powder. 

Simmering Liquid: If you’re unable to find vegan beef broth, you can use vegetable broth instead. Also, adding a splash of apple cider vinegar balances all the other broth ingredients.

Spice Rub: Feel free to use other spices such as chili powder, cumin, celery seed, cayenne powder, or cardamom.

Sweeteners: Instead of using brown sugar in the broth and the spice rub you can use other vegan friendly natural sweeteners like maple syrup, coconut sugar, or agave.

🍽 Serving Suggestions

My homemade pastrami can be enjoyed in so many different ways. I will typically layer it on bread for a quick lunch, serve it with sides as a hearty dinner, or just eat a few slices as a snack. It does not disappoint. Here are some of my favorite ways to enjoy it:

In Sandwiches: My favorite way to serve this meatless pastrami is in a vegan pastrami sandwich. Layer the pastrami slices on vegan bread with pickles, lettuce, tomatoes, Russian dressing, vegan cheese, my vegan spicy mayo, and/or spicy mustard. For a twist, you can also use sauerkraut and rye bread to make a delicious vegan Reuben. 

With Salads: Cut some of the slices into strips and serve on top of this spinach and arugula salad for a light lunch. For a heartier lunch serve it with this egg-free healthy potato salad. 

With Bread: I love using my soft and fluffy vegan dinner rolls to make mini pastrami sliders. Better yet, roll it up in my vegan flatbread!

With Sides: Serve it for dinner with a few sides like these healthy mashed potatoes and green beans. It’s also delicious with my healthy mac and cheese.

🧊 Storage Directions

Fridge: Store the sliced pastrami in an airtight container in the refrigerator. To keep it moist, I store it with some of the leftover simmering broth. It will stay fresh for up to 4 days. I don’t recommend freezing it as the texture will change when it’s reheated (see my FAQs below as to why).

Reheating: To reheat my vegan pastrami, you have a few options. On the stovetop, I simply heat the slices in a skillet over medium heat with a bit of broth for 2-3 minutes per side. If I’m really pressed for time I will also place the slices on a microwave-safe plate, cover them with a damp paper towel, and microwave on medium for 1-2 minutes until warmed through.

❓Recipe FAQs 

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