Vegan Pastrami
My easy vegan pastrami recipe is a delicious plant-based “meat” made from homemade seitan and spices! Use in a sandwich or enjoy on its own!
Servings: 6 servings
Calories: 160kcal
Ingredients
"Beef" Seitan
- ½ Raw Beetroot
- ⅓ cup Vegan Beef Broth
- 1 tbsp Soy Sauce
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- 1 tbsp Nutritional Yeast
- 1 tsp Smoked Paprika
- ¼ tsp Allspice Powder
- 1 tsp Mustard Powder
- ¼ tsp Salt
- 1 cup Vital Wheat Gluten
- 2 tbsp Vital Wheat Gluten
Spice Rub
- 3½ tbsp Ground Black Pepper
- 1 tbsp Brown Sugar
- 1½ tsp Garlic Powder
- 1½ tsp Onion Powder
- 1 ½ tbsp Smoked Paprika
- 1 tsp Mustard Powder
- 1½ tbsp Coriander Powder
- 1 tsp Salt
Simmer Broth
- 2½ cups Vegan Beef Broth
- 1 Bay leaf
- 3 tbsp Brown Sugar
- ½ tsp Paprika
- 1 tbsp Spicy Brown Mustard
- 2½ tbsp Liquid Smoke`
- Remaining Spice Rub
Instructions
- Preheat the oven to 350 degrees F / 176 C.
- Place all beef seitan ingredients, except the vital wheat gluten, into a high speed food processor or blender. Blitz until smooth.
- Add 1 cup of vital wheat gluten and pulse to form a dough.
- Turn the dough out into a bowl, add remaining vital wheat gluten and lightly knead the dough to incorporate.
- Allow the dough to rest while you prepare the spice rub.
- In a small mixing bowl add the rub ingredients and mix well.
- Shape the dough into a log shape and place on a piece of foil. Coat all surfaces of the dough in the spice rub. (There will be some rub left over, that will be used in the simmer broth.)
- Tightly cover the dough with the foil and place on a baking tray.
- Bake in the oven for 60 minutes, removing the foil after 30 minutes and continuing to cook for a further 30 minutes. The outside layer of the seitan will become crispy.
- Once cooked, remove from the oven and allow to cool before slicing thinly.
- Meanwhile prepare the simmer broth by adding all ingredients into a pot and bring to a boil.
- Add the sliced seitan to the simmer broth, ensuring all slices are coating in broth. Simmer for 5 minutes.
- Serve pastrami directly from the broth, either warm or cold.
Notes
- Don’t overwork the dough as this will result in a chewy pastrami
- Slice cold pastrami as thinly as possible before adding to the simmer broth.
- Store pastrami in the broth in an airtight container for up to 4 days.
- If serving the pastrami cold, chill it in the fridge for at least an hour before serving.
Nutrition
Serving: 6slices | Calories: 160kcal | Carbohydrates: 20g | Protein: 20g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1142mg | Potassium: 228mg | Fiber: 3g | Sugar: 10g