Seitan Pastrami


Growing up in Southern California, I wasn’t exposed to anything like a traditional deli.  I would get the occasional supermarket pastrami, but it was never really part of my life (like PIZZA :))  Anyway,  I thought I would see what I could do to veganise it.  So here it is:

  1. 1 Cup water
  2. 1/2 t liquid smoke
  3. 1 T garlic powder
  4. 1 t onion powder
  5. 2 t paprika
  6. 1/8 t crushed red pepper
  7. 3/4 Cup vital wheat gluten flour
  8. 1/4 Cup garbanzo bean flour

Mix all the dry ingredients well, then add the water and liquid smoke and knead into a smooth dough.  The next step is optional, but I think is does improve the final product.  Make a brine by mixing 4 T salt, 4 T sugar and 4 T vinegar with 2 cup water. Place the dough and brine in a zip-lock bag and refrigerate overnight.  The next day prep a couple of molds (empty cans) spray with cooking spray and dust with the following rub:

  1. 4 tablespoons fresh coarsely ground black pepper
  2. 2 tablespoons coriander powder
  3. 1 teaspoon mustard powder
  4. 1 tablespoon brown sugar
  5. 1 tablespoon paprika
  6. 2 teaspoons garlic powder
  7. 2 teaspoons onion powder

Pack the molds about 3/4 full with the dough, cover with foil and steam for about 30 minutes.  Then transfer to an oven at 325 F  for about 15-20 minutes. Cool in the molds on  a rack.  Un-mold and slice thin, pile high on nice bread, maybe with some nice mustard,  and enjoy! seit gesunt



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