Ingredients
Dry
- 1.5 cup Vital wheat gluten
- 0.25 cup Nutritional yeast
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Ground coriander
- 1 tsp Mustard powder
- 1 tsp Black pepper (Finely ground)
Other
- 2 Tbsp Coarsely ground black pepper (For the spice rub)
- 2 Tbsp Crushed coriander seeds (For the spice rub)
- 8 slices Rye bread
- 4 Tbsp Vegan deli mustard
- 4 qty Dill pickles (For serving on the side)
Wet
- 1 cup Vegetable broth
- 0.25 cup Soy sauce
- 2 Tbsp Tomato paste
- 2 Tbsp Olive oil
- 1 Tbsp Liquid smoke
- 1 Tbsp Maple syrup
- 1 Tbsp Apple cider vinegar
Method
- 1. In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, ground coriander, mustard powder, and finely ground black pepper.
- 2. In a separate bowl, combine the vegetable broth, soy sauce, tomato paste, olive oil, liquid smoke, maple syrup, and apple cider vinegar. Whisk until smooth.
- 3. Pour the wet ingredients into the dry ingredients. Stir until a dough forms. Turn the dough out onto a clean surface and knead vigorously for 5 minutes until it becomes firm and highly elastic.
- 4. Shape the kneaded dough into a rectangular loaf, roughly the shape of a brisket. Wrap the loaf tightly in a layer of parchment paper, followed by a tight layer of aluminum foil to hold its shape.
- 5. Place the wrapped loaf in a steamer basket over boiling water. Cover and steam for 60 minutes. Check occasionally to ensure the water hasn't boiled dry.
- 6. Preheat your oven to 350°F (175°C). Carefully remove the seitan from the steamer and let it cool just enough to handle, then unwrap it.
- 7. Mix the coarsely ground black pepper and crushed coriander seeds on a plate. Firmly press this spice rub into the top and sides of the steamed seitan loaf to create a thick crust.
- 8. Place the spice-rubbed seitan on a baking sheet lined with parchment paper. Bake for 30 minutes to set the crust and firm up the interior.
- 9. Remove from the oven and let it cool completely. For the best texture and flavor, wrap it tightly and chill in the refrigerator overnight before slicing.
- 10. To serve, carve the seitan into thick slices and warm them gently in a skillet or steamer. Pile the warm pastrami slices high on rye bread, slather with vegan deli mustard, and serve with a dill pickle spear.
Chef's notes
Resting the seitan in the fridge overnight is crucial. It drastically improves the texture, making it much easier to slice thickly while retaining a satisfying, meat-like chew.