Vegan Pastrami Recipes

VEGAN PASTRAMI

Vegan Pastrami image

Moist, rich, tender, and meaty, this Vegan Pastrami is the ultimate sandwich filling. Packed with protein and more importantly FLAVOR.

Provided by Liz Madsen

Categories Entree

Time 15m

Number Of Ingredients 9

Ingredients

1 batch prepared vegan corned beef(see note 1)
4 cups hot water
1 ½ tbsp Better Than Bouillon Vegan BEEF Base (see note 3)
¼ cup apple cider vinegar
¼ cup maple syrup or other sugar
3 tbsp spicy brown mustard (or any mustard)
Remainder of the rub from corned beef recipe (if none left, remake half the amount)
1-2 tbsp sea salt (you won't be eating this much, it's just to flavor the seitan)
More freshly cracked black pepper, to taste

Steps:

Obviously the first step is to make, steam, and bake your pastrami in the vegan corned beef recipe (or marinate a replacement, if doing that (see above)). Make sure your pastrami has rested and been sliced thinly. While it's resting you can bring the simmering liquid to... well, a simmer.
Add all ingredients for the simmering liquid into a large pot (enough room to fit all your sliced pastrami, and a bit of breathing room for them so they can soak in that delicious liquid) and whisk together until the spices, mustard, and bouillon paste or cubes have dissolved.
Once the liquid is hot and simmering, carefully add the seitan pastrami slices one at a time, so they each have a chance to soak up the liquid. Let it simmer, stirring occasionally, for about 10-15 minutes, or until the pastrami is completely reheated. Test a piece, it should be delicious and melt-in-your-mouth tender. Feel free to simmer a bit longer if desired, but don't exceed 25-30 minutes.
Serve that vegan pastrami up on an amazing vegan reuben (details below) or with anything you like. It would be especially amazing as a double down sandwich with two latkes.
If making a reuben, use toasted rye bread, vegan provolone or swiss cheese, sauerkraut, this vegan pastrami, and vegan Russian dressing. Serve with a big pickle spear and some salt and vinegar chips.
Store leftover pastrami WITH some of that simmering liquid (enough to cover), to keep it moist and delicious.

Nutrition Facts : ServingSize 1/2 cup, Calories 225 calories, Sugar 12.7 g, Sodium 1189.6 mg, Fat 1.8 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 25 g, Fiber 4.1 g, Protein 25.6 g, Cholesterol 0 mg

EASY HOMEMADE PASTRAMI

Easy Homemade Pastrami image

Great pastrami is not the easiest thing to find west of the Catskills, so a few years ago I embarked on a mission to find a way to turn the common corned beef into something similar. My goal was to come up with a reasonable substitute that could be done in less than a day at home, without a smoker, or any other special equipment. Impossible? No!

Provided by Chef John

Categories Main Dish Recipes Beef Corned Beef Recipes

Time 15h45m

Yield 1

Number Of Ingredients 9

Ingredients

2 cloves garlic, crushed
½ cup vegetable oil
¼ cup coarsely ground fresh black pepper
2 tablespoons smoked paprika
2 teaspoons ground coriander
1 teaspoon dry mustard
½ teaspoon ground white pepper
¼ teaspoon cayenne pepper
4 pounds corned beef brisket

Steps:

Mix garlic and vegetable oil in a small bowl. Set aside for 1 hour.
Preheat oven to 225 degrees F (110 degrees C).
Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl. Set aside.
Cover a baking sheet with a large sheet of heavy-duty aluminum foil. Coat aluminum foil with prepared garlic oil. Lay corned beef brisket on foil and brush with remaining garlic oil.
Cover all sides of corned beef brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
With fat side of corned beef brisket up, wrap in the sheet of aluminum foil. Place wrapped corned beef on another sheet of aluminum foil with the seam and fat side down. Place double-wrapped corned beef on a third sheet of aluminum foil (seam down), and wrap again.
Bake in the preheated oven for 6 hours.
Remove pastrami from the oven and let cool to room temperature, about 3 hours.
With pastrami still wrapped in aluminum foil, place in a freezer bag or other plastic bag and refrigerate for 8 to 10 hours.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Line a baking sheet with aluminum foil.
Remove pastrami from refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons of remaining pepper mixture.
Place pastrami in the oven, 6 to 8 inches below broiler heat. Broil briefly to brown surface, about 3 to 4 minutes. Remove pastrami from the oven and slice thinly, about 1/8-inch slices.
Heat a large skillet over low heat.
Heat pastrami slices in the skillet with a few drops of water until fat begins to turn from white to translucent, about 5 minutes.

Nutrition Facts : Calories 4709.2 calories, Carbohydrate 32.6 g, Cholesterol 979.8 mg, Fat 383.9 g, Fiber 14.5 g, Protein 273.2 g, SaturatedFat 103.4 g, Sodium 22099.4 mg, Sugar 1.7 g

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