Vegan Seitan Beef Deli Meat

A bath of seitan pastrami sliced on a cutting board.

Vegan Seitan Beef Deli Meat is a homemade alternative to traditional pastrami cold cuts - made from a seasoned seitan base. Slice it thin for sandwiches, wraps, or snack boards.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 201

Author Elizabeth

Equipment

Ingredients

Vegan Seitan Beef

240 Grams Vital Wheat Gluten about 2 cups
15 Grams Nutritional Yeast about ¼ cup
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1 Tablespoon Steak Seasoning optional
1 Teaspoon Cumin
1 Teaspoon Paprika
¼ Teaspoon Black Pepper
⅛ Teaspoon Cayenne
⅛ Teaspoon Allspice
¾ Cup Water
¼ Cup Liquid Aminos
¼ Cup Coconut Aminos
1 Tablespoon Apple Cider Vinegar

Pastrami Seasoning/Brine Mix

¼ Cup Dijon or Stone Ground Mustard
1 Tablespoon Maple Syrup or Agave
1 Tablespoon Water
2 Cloves Garlic minced
1 Teaspoon Kosher Salt
1 Teaspoon Ground Coriander
1 Teaspoon Black Pepper
½ Teaspoon Smoked Paprika
½ Teaspoon Fennel Seeds
⅛ Teaspoon Allspice

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Make the seitan beef. In a large bowl whisk together the vital wheat gluten, nutritional yeast, onion powder, garlic powder, steak seasoning, cumin, paprika, black pepper, cayenne, and allspice. Then add the water, liquid aminos, coconut aminos, and apple cider vinegar. Use your hands to give a few kneads, but do not overwork the dough.
Form the mixture into one to six patties. Bake for 30-40 minutes. For smaller loafs, bake 30-40 minutes. And for one large loafs bake for 50 minutes. Look for an internal temperature of 195°F.
Meanwhile, in a small bowl, mix all of the 'brine' ingredients.
Remove the seitan from oven. When cool enough to handle, use a serrated knife to thinly slice into strip.
Brush each slice with 'brine'. Arrange the slices in a single layer on the baking sheet.
Return to the oven and bake 10 minutes more.

Notes

For a gluten free version:

Grab one 16 ounce block super firm tofu or 2 8-ounce blocks of tempeh. Slice the tofu or tempeh into thin rectangles. I like to cut my block into four quarters, then thinly slice each quarter.

Mix the brine as instructed above.

Place the strips in a container and brush on the marinade. Allow to marinate for at least 30 minutes, up to overnight.

Preheat the air fryer to 350°F or oven to 400°F. If using the oven line a baking sheet with parchment paper. Arrange the strips in a single layer on the baking sheet. Air fry for 20-30 minutes or oven bake for 30 minutes, until brown and crisp.

Nutrition