Seitan Pastrami (makes About 8 10 Servings)
search

Seitan Pastrami (makes About 8 10 Servings)

Ingredients

  • 1 1/2 cup instant gluten flour (vital wheat gluten)
  • 1/4 cup Red Star Vegetarian support formula, nutritional yeast flakes
  • 2 teaspoons paprika
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon (or more!) ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 tsp ground allspice
  • 3/4 cup cold water
  • 4 tbsp. tomato paste
  • 2 tbsp. soy sauce
  • 2 tbsp. olive oil
  • 3 cloves garlic, pressed
  • 1 teaspoon salt

Instructions

Preheat the oven to 325 F. Place the gluten flour, yeast flakes, and the seasonings in a large mixing bowl, and stir them together. Place the liquid ingredients in a small bowl and mix them together. Pour this liquid into the dry ingredients, and mix them thoroughly. If there is still flour around the edges, add a small amount of additional water (1 or 2 tbsp only!). You should now have a large, firm, spongy mass in the bowl. This is called gluten. Knead the gluten directly in the mixing bowl for about a minute, just to blend (do not add any more flour). Form the gluten into one smooth log (about 6 to 8 inches long. Wrap the log tightly in silver foil, twist the ends up so you have a tight package something like a christmas cracker. Place on a dry baking sheet. If you don't want the foil to be in contact with your food, wrap the gluten tightly in a piece of parchment paper before you wrap it in the foil. Bake the "pastrami" for 1 1/2 hours. When done, unwrap the seitan, transfer it to a cooling rack, and let it cool thoroughly. When completely cool, wrap the seitan tightly in plastic wrap and chill in the fridge for a few hours before eating. Slice into paper-thin rounds.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

I have a neighbor who cooks with Seitan and her recipes come out really well. I'm intrigued with the idea of making it taste like pastrami. I wonder if I cold do something similar for Rubens?

for Rubens, soak the slices in canned beet juice (from pickled beets). That gives it the reddish color and a slight pickle taste.

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Vegetarian"

Vegetarian

Skip the meat and go vegetarian with our great selection of vegetarian food recipes. From vegetarian chili and vegetarian lasagna to a vegetarian sandwich and vegetarian sausage, a vegetarian diet and vegetarian cooking has never been simpler.

  • <
  • >

There are no records



Close Window