This Vegan Pastrami Sandwich is a plant-based twist on the classic deli sandwich. With homemade seitan pastrami deli meat, layered on rye with vegan Swiss, and sauerkraut.
After making a delightful vegan club sandwich, my next challenge was the pastrami.
I started with creating a delicious, bold vegan deli-style pastrami meat.
Then, assembling the pastrami sandwich is easy! Classic rye bread, some vegan mayo and mustard, and sauerkraut or coleslaw if you want that crunch. Of course, serve with a pickle on top!
Jump to:
Why You'll Love this Vegan Pastrami Sandwich
- Vegan and protein-packed - made with seitan pastrami (or a gluten-free sub)
- Twist on a classic - A deli favorite made entirely plant-based
- Customizable - Add your favorite spreads or veggies
- Tastes just like a pastrami- seriously! With a few simple ingredients we'll transform seitan into a bold pastrami, and the crunch of sauerkraut is perfect
- Great for meal prep - make your protein on the weekend and assemble your sandwich each day for lunch
Ingredient Notes & Substitutions
- Rye Bread: rye is traditional for pastrami sandwiches, but feel free to use your favorite bread.
- Vegan Pastrami: I made my vegan seitan pastrami beef deli meat. This recipe also has a great gluten-free substitute! You can also use any vegan beef and coat it with my pastrami brine.
- Sauerkraut: my favorite is Cleveland Kitchen's classic kraut - found in the refrigerated section. Refrigerated kraut is better for gut health!
- Vegan Swiss Cheese: I used Daiya's vegan Swiss. Feel free to use your favorite vegan cheese. Or omit the cheese. I love this sandwich without the cheese!
- Vegan Mayonnaise: feel free to use a store bought mayo or my WFPB mayo.
- Yellow Mustard
- Cornichons: to skewer on top of the sandwich. I used these wooden cocktail skewers.
Step-By-Step Instructions
Step 1. Prepare the seitan pastrami. Full instructions are on the page of my pastrami recipe.
Step 2. Toast the rye bread.
Step 3. Spread ½ tablespoon of mustard on one slice of bread. Spread 1 tablespoon of mayo on the other slice.
Step 4. Pile the warm pastrami on the mustard slice of bread. If using Swiss, add it here and heat briefly to melt. (I used my air fryer at 350 for 3 minutes.)
Step 5. Add the sauerkraut or coleslaw on top of the cheese (or directly on the pastrami if not using cheese).
Step 6. Top with the mayo bread, mayo side down.
Step 7. Skewer with a cornichon. Slice the sandwich in half to serve.
Serving Suggestions
I served my pastrami sandwiches with some chips on the side. But feel free to go all out - a good sandwich deserves it!
My vegan roasted potato salad would be the ultimate decadence with these sandwiches. Or classic german-style potato salad.
I used sauerkraut on my sandwich. My oil-free vegan coleslaw would also work for that crunch. Or a twist: avocado coleslaw.
A side salad like a classic vegan caesar would add some greens to your plate.
A warm bowl of roasted tomato soup would also be delightful with this vegan pastrami sandwich.
FAQ & Expert Tips
Follow the instructions on my vegan pastrami deli meat post for gluten-free pastrami.
Sub a gluten-free bread. Unfortunately, rye contains gluten, so there won't be a true rye-flavored substitute. But a sourdough style bread would provide a similar tang.
Use a meltable Swiss-style or mozzarella-based slice. I used Daiya's oat cream swiss and it melted quite well.
Yes! This is what I do. I'll make the pastrami at the beginning of the week. Then assemble one sandwich when I'm ready to eat.
Recipe Prayer
Thank you God for this sandwich. Thank you for healthier versions of our favorite foods. Amen.
More vegan sandwich recipes
Tried this recipe?
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Vegan Pastrami Sandwich
Ingredients
- 12 Slices Rye Bread
- 1 Recipe Vegan Seitan Pastrami Beef Deli Meat
- 3 Cups Sauerkraut
- 6-10 Slices Vegan Swiss Cheese optional
- 6 Tablespoons Vegan Mayonnaise make my WFPB mayo for an oil-free option
- 3 Tablespoons Yellow Mustard
- 6 Cornichons for topping in skewer
Instructions
- Prepare the seitan pastrami. Full instructions are on the page of my pastrami recipe.
- Toast the rye bread.
- Spread ½ tablespoon of mustard on one slice of bread. Spread 1 tablespoon of mayo on the other slice.
- Pile the warm pastrami on the mustard slice of bread. If using Swiss, add it here and heat briefly to melt. (I used my air fryer at 350 for 3 minutes.)
- Add the sauerkraut or coleslaw on top of the cheese (or directly on the pastrami if not using cheese).
- Top with the mayo bread, mayo side down.
- Skewer with a cornichon. Slice the sandwich in half to serve.
Nutrition
Nutrition information is an estimate.
Comments
No Comments