This Vegan Pastrami was amazing – both texture and taste!
The original recipe came from One Green Planet. I decreased some of the spices in the rub as I found it a bit too spicy. Otherwise pretty well much the same. Thank you to them.
Ingredients:
Seitan Dough:
- 2 C gluten flour
- 1 C AP flour
- ¼ C brown sugar
- 2 T minced garlic
- 1 t fresh cracked black pepper
- 1 T ground mustard seed
- 1 t salt
- 1 C beef flavoured stock
- 2 T vegetable oil
Dry Rub:
- ¼ C brown sugar
- 1 t smoked paprika
- 1 t black pepper
- 1 T dried coriander
Simmering Broth:
- 2 C beef broth
- 2 T brown mustard
- ¼ C brown sugar
- 1 T sea salt
- ½ t smoked paprika
- 1 t garlic powder
- Bay leaves
Method:
- Make the dough – Mix all dry ingredients in a bowl. Add in broth and oil.
- Work the mixture till a dough is formed.
- Knead for 5 minutes.
- Make the dry rub – – mix all ingredients in a bowl.
- Form the dough into a rectangle.
- Coat well with the rub.
- Wrap very tightly in foil/tie in parchment.(You do not want it to expand. It will go bready)
- Allow dough to rest for at least 15 mins.
- Preheat oven to 180 C
- Bake wrapped for 45 minutes.
- Unwrap.
- Baked unwrapped for 30 minutes. It will be black and hard/crisp on the outside.
- Meanwhile make the simmering broth – put all ingredients in a pot and bring to boil – then keep at simmer for a short while.
- Slice the blackened pastrami as thinly as possible.
- Place slices in broth and simmer for a while.
- Keep slices in broth to stay moist.
Keep the pastrami slices in the broth once cooled.
You can serve however – as is with sides and veg etc, or on sandwiches or whatever.
Bon apetit!
