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This seitan pastrami is mouthwateringly delicious and tastes just like it has been sliced fresh and served up hot from the deli counter. This salty, savory deli-casy will make you the sandwich of your dreams or you can just eat it as is – it's that good!

Carving Board Seitan ‘Pastrami’ [Vegan]


Yield: 2 pounds

Ingredients You Need for Carving Board Seitan ‘Pastrami’ [Vegan]

For the Seitan:
  • 2 cups vital wheat gluten flour
  • 1 cup all-purpose flour
  • 1/4 cup tightly packed brown sugar
  • 2 tablespoons minced garlic
  • 1 tablespoon freshly cracked black pepper
  • 1 tablespoon ground mustard seed
  • 1 teaspoon sea salt
  • 1 cup vegan beef-flavored vegetable broth
  • 2 tablespoons mild-flavored vegetable oil
  • Vegan red food coloring, optional

For the Dry Rub:

  • 1/4 cup tightly packed brown sugar
  • 2 tablespoons smoked paprika
  • 2 tablespoons ground black pepper
  • 1 tablespoon dried coriander

For the Simmering Broth:

  • 2 cups vegan beef-flavored vegetable broth
  • 2 tablespoons spicy brown mustard
  • 1/4 cup tightly packed brown sugar
  • 1/4 cup sea salt
  • 1 tablespoon smoked paprika
  • 1 tablespoon minced garlic
  • 1 bay leaf

How to Prepare Carving Board Seitan ‘Pastrami’ [Vegan]

To Make the Seitan:
  1. In a mixing bowl, add the vital wheat gluten, flour, brown sugar, garlic, pepper, mustard seed, and salt. Stir them to combine.
  2. Create a well in the center and slowly add the broth and oil.
  3. Using your hands work the liquid into the flour mixture until a sticky wet dough is formed.
  4. Knead the dough for five solid minutes. You can do this right in the bowl. If you want that marbled effect, add a few drops of red food color, and knead some more to marble the dough.
  5. Add as much or as little as you like to get the desired effect.
  6. Allow the dough to rest for 15 minutes.
  7. Pre-heat the oven to 350°F. Have ready a rimmed baking sheet and a large piece of foil.

To Make the Spice Mix:

  1. Mix together all the ingredients in a small bowl.
  2. Lay the piece of foil flat on the counter.
  3. Transfer the dough to the center of the foil and form it into a rectangle-ish slab about 6-inches wide, 8-inches long, and 3-inches thick. This does not need to be exact.
  4. Coat the entire surface with the spice rub, flip it over and coat the bottom with the rub.
  5. Roll the slab up in the foil as tightly as possible. If you need a second piece of foil, use it. You need to wrap it as tight as possible so the seitan does not expand while baking. You want it to remain trapped in the foil so it remains dense, not bready.
  6. Place it on the baking sheet and bake, wrapped, for 45 minutes.
  7. After 45 minutes, carefully remove it from the oven. Allow it to cook for a few minutes before carefully unwrapping.
  8. Place the partially baked slab in the center of the pan (you can line with parchment or anther piece of foil to help with clean-up if you choose) and bake it for an additional 30 minutes uncovered.
  9. It should be blackened and hard to the touch when it's ready.

To Make the Simmering Broth:

  1. Add all broth ingredients to a pot and bring them to a boil.
  2. Boil them for 5 minutes to make sure all the salt and sugar has dissolved, then reduce the heat to a medium-low simmer.
  3. Remove the blackened Pastrami slab from the oven and allow it to cool to the touch.
  4. Using a sharp serrated knife and cut the pastrami into thin slices (the thinner the better).
  5. Place the slices into the simmering broth to reheat.
  6. Serve the pastrami straight from the broth.


If you are planning to serve it later, make sure to store the pastrami in the broth to keep it moist and juicy.

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