Vegan Pastrami (Meaty, Juicy, and Flavorful)

This vegan pastrami is spiced just right and has a satisfying, meaty texture. I like to serve this protein-packed plant-based meat alternative on rye bread with mustard.

Ingredients and Substitutions

A spice mix consisting of garlic powder, onion powder, smoked paprika, coriander, ground mustard, and black pepper gives this dish its traditional pastrami flavor. I haven’t tried any substitutions yet, so I recommend sticking with this blend if possible.

Nutritional yeast, soy sauce (or tamari), and tomato paste add umami flavor and a more believable “meaty” taste to this dish.

Balsamic vinegar mimics the subtle tang that’s naturally present in meat. You can substitute lemon juice if you prefer.

I like to include beet juice in this recipe to give the pastrami a meaty-looking color. You can substitute water if you prefer.

Vital wheat gluten adds plenty of protein and a chewy, meaty texture to this pastrami. It’s made by removing the starch from wheat flour to create a high-protein flour-like powder. Vital wheat gluten is commonly used in vegan cooking and can often be found at health food stores, or you can order it online.

How to Make Vegan Pastrami

Add the garlic powder, onion powder, smoked paprika, ground coriander, ground mustard, black pepper, silken tofu, beet juice, soy sauce, tomato paste, balsamic vinegar, olive oil, and nutritional yeast to a blender. Blend until smooth.

Transfer that mixture to a large mixing bowl. Spoon the vital wheat gluten into a measuring cup (don’t scoop), then add it to the mixing bowl. Mix with your hands until combined, then knead for 2-3 minutes (I recommend wearing kitchen gloves to avoid staining your hands if you’re using beet juice).

Transfer the dough to a 9×13-inch baking dish (or similar size) lined with parchment paper, then shape it into an oval or rectangle. To ensure the best texture, make sure it isn’t taller than about 2 1/2 inches.

Pour 1/3 cup of cold water into the corner of the baking dish (not directly on the dough). Cover the baking dish with an oven-safe lid or aluminum foil, then bake for 45 minutes. Let the pastrami cool to room temperature before slicing and serving (the texture improves as it cools).

5 from 1 vote

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Vegan Pastrami Recipe

This vegan pastrami is spiced just right and has a satisfying, meaty texture. It’s loaded with flavor and perfect if you’re looking for homemade plant-based meat alternatives.

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Course Dinner

Cuisine American

Diet Vegan

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Cooling Time 1 hour hour

Total Time 2 hours hours

Servings 4

Calories 205.6kcal

Author Jennifer Bell

Equipment

• 9×13-inch baking dish (or similar size)
• Oven-safe lid (or aluminum foil)
• Parchment paper

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground mustard
• 1/2 teaspoon black pepper
• 1/3 cup silken tofu (or soft tofu)
• 1/3 cup beet juice (for color; substitute water if you prefer)
• 2 1/2 tablespoons soy sauce (or tamari)
• 1 tablespoon tomato paste
• 1 tablespoon balsamic vinegar
• 2 teaspoons olive oil
• 1/4 cup nutritional yeast
• 1 cup vital wheat gluten
• 1/3 cup cold water

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon ground coriander, 1 teaspoon ground mustard, 1/2 teaspoon black pepper, 1/3 cup silken tofu, 1/3 cup beet juice, 2 1/2 tablespoons soy sauce, 1 tablespoon tomato paste, 1 tablespoon balsamic vinegar, 2 teaspoons olive oil, and 1/4 cup nutritional yeast to a blender.
• Blend until smooth.
• Transfer that mixture to a large mixing bowl.
• Spoon 1 cup vital wheat gluten into a measuring cup (don’t scoop), then add it to the mixing bowl.
• Mix with your hands until combined, then knead for 2-3 minutes (I recommend wearing kitchen gloves to avoid staining your hands if you’re using beet juice).
• Transfer the dough to a 9×13-inch baking dish (or similar size) lined with parchment paper, then shape it into an oval or rectangle. To ensure the best texture, make sure it isn’t taller than about 2 1/2 inches.
• Pour 1/3 cup cold water into the corner of the baking dish (not directly on the dough).
• Cover the baking dish with an oven-safe lid or aluminum foil, then bake for 45 minutes.
• Let the pastrami cool to room temperature before slicing and serving (the texture improves as it cools).

Notes

• Store in an airtight container in the fridge for up to five days.

Nutrition

Calories: 205.6kcal | Carbohydrates: 9g | Protein: 27.7g | Fat: 3.6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.8g | Sodium: 738mg | Potassium: 498mg | Fiber: 2g | Sugar: 7.7g | Vitamin A: 328.8IU | Vitamin C: 4.1mg | Calcium: 76.7mg | Iron: 3.2mg

Did You Try This Recipe?

Let me know how it turned out in the comments!