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A vegan pastrami sandwich drizzled with mustard.
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5 from 1 vote

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.
Prep Time15 minutes
Cook Time45 minutes
Cooling Time1 hour
Total Time2 hours
Course: Dinner
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 205.6kcal
Author: Jennifer Bell

Equipment

  • 9x13-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 9x13-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