← All recipes

Seitan Pastrami

A home-style Seitan Pastrami made with Instant Gluten Flour, Ground Cinnamon, Ground Black Pepper, Cayenne Pepper, and Cold Water. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1/4 cup
• 1/4
• 1/4
• 1/8
• 3/4 cup
• 4
• 2
• 2
• 3 clove
• 1

Method (preview)

1. 1

   Place the gluten flour, yeast flakes, and the seasonings in a large mixing bowl, and stir them together.

2. 2

   Place the liquid ingredients in a small bowl and mix them together.

3. 3

   Pour this liquid into the dry ingredients, and mix them thoroughly.

4. 4

   If there is still flour around the edges, add a small amount of additional water (1 or 2 tbsp only!).

5. 5

   This is called gluten.

6. 6

   Knead the gluten directly in the mixing bowl for about a minute, just to blend (do not add any more flour).

7. 7

   Form the gluten into one smooth log (about 6 to 8 inches long.

8. 8

   Wrap the log tightly in silver foil, twist the ends up so you have a tight package something like a christmas cracker.

9. 9

   Place on a dry baking sheet.

10. 10

    If you don't want the foil to be in contact with your food, wrap the gluten tightly in a piece of parchment paper before you wrap it in the foil.

11. 11

    Bake the "pastrami" for 1 1/2 hours.

12. 12

    When done, unwrap the seitan, transfer it to a cooling rack, and let it cool thoroughly.

13. 13

    When completely cool, wrap the seitan tightly in plastic wrap and chill in the fridge for a few hours before eating.

14. 14

    Slice into paper-thin rounds.