Vegetarian Pastrami Recipe: Easy Homemade Deli-Style Guide

Who says you need meat to enjoy the bold, smoky, and peppery flavors of classic pastrami? If you’re craving a deli-style experience without compromising your vegetarian values, this homemade vegetarian pastrami recipe offers all the savor and satisfaction you love—minus the meat.

Crafted from hearty seitan, seasoned with an irresistible blend of spices, and roasted to perfection, this plant-based pastrami slices beautifully for sandwiches, salads, or snacking straight from the fridge.

Making your own vegetarian pastrami is not only rewarding but also surprisingly simple. You control the ingredients, ensuring everything is fresh and wholesome.

Plus, you can tweak the flavors to match your taste buds, whether you love extra smokiness or a peppery bite. This recipe yields a juicy, protein-rich loaf with just the right chew—perfect for layering on rye bread with mustard, or for starring in a creative lunch box.

If you’re a fan of hearty, flavorful vegetarian fare, read on for your new favorite homemade deli “meat.”

Why You’ll Love This Recipe

• Authentic Flavor: All the classic pastrami notes—smoky, spicy, garlicky—without any animal products.
• High Protein: Seitan is a fantastic source of plant-based protein, keeping you full and fueled.
• Customizable: Adjust the spice level, smokiness, or salt to suit your preferences.
• Versatile: Perfect for sandwiches, salads, wraps, or snacking on its own.
• Meal Prep Friendly: Makes a large loaf that’s ideal for slicing and storing for easy meals throughout the week.
• Impress Guests: Show off your kitchen creativity and serve a deli-style treat at home!
• Easy to Make: With just a few simple steps and pantry staples, you’ll have a delicious homemade pastrami with no complicated processes.

Ingredients

Equipment

• Mixing bowl
• Measuring cups and spoons
• Whisk or fork
• Baking sheet
• Parchment paper
• Aluminum foil
• Steamer basket or large pot with rack
• Oven
• Sharp knife for slicing

Instructions

1. Prepare the Seitan Dough:

   In a large mixing bowl, combine vital wheat gluten and chickpea flour. In a separate bowl or large measuring jug, whisk together the vegetable broth, soy sauce, olive oil, tomato paste, maple syrup, and liquid smoke until smooth.

2. Add the Spices:

   Add the smoked paprika, ground coriander, black pepper, garlic powder, onion powder, mustard powder, allspice, and sea salt to the liquid mixture. Whisk until well combined.

3. Mix and Knead:

   Pour the wet mixture into the dry ingredients. Stir together with a spoon or your hands until a shaggy dough forms.

   Knead the dough in the bowl for about 3-4 minutes, until it becomes elastic but not too tough. Avoid overworking to keep the finished pastrami tender.

   If the dough feels too dry, add 1-2 tablespoons more broth. If too wet, sprinkle in a little extra vital wheat gluten.

4. Shape and Wrap:

   Form the dough into a log about 7-8 inches long and 3 inches thick. Place the log onto a sheet of parchment paper and roll it tightly, twisting the ends.

   Then wrap the parchment-covered log in aluminum foil, sealing the ends well to hold its shape during steaming.

5. Steam the Seitan:

   Place the wrapped log into a steamer basket set over a pot of boiling water. Cover and steam for 1 hour, turning halfway through.

   Check occasionally to ensure the water hasn’t boiled dry.

   Steaming ensures a tender, juicy texture. Don’t skip this step!

6. Cool Slightly:

   Once steamed, carefully remove the log (it will be hot!) and allow it to cool for 15 minutes. Unwrap and discard the foil and parchment paper.

7. Prepare the Spice Crust:

   Mix together the coarse black pepper and crushed coriander seeds on a plate. Roll the slightly cooled seitan log in the spice mixture, pressing gently to coat all sides generously.

8. Roast for Crust:

   Preheat your oven to 375°F (190°C). Place the crusted log on a parchment-lined baking sheet.

   Roast for 20-25 minutes, turning once, until the crust is fragrant and the seitan is firm.

9. Cool, Slice, and Serve:

   Allow your vegetarian pastrami to cool completely on a wire rack. For best results, wrap in foil and refrigerate for at least 2 hours (or overnight) before slicing thinly with a sharp knife.

   Tip: Chilling makes slicing easier and improves the texture!

Tips & Variations

• Switch Up the Protein: Try using firm tofu or jackfruit as a base for a soy- or gluten-free alternative. Adjust steaming and roasting times accordingly.
• Spice it Your Way: Add a touch of cayenne for heat, or double the smoked paprika for bolder smokiness.
• Make Ahead: This pastrami keeps well in the fridge for up to 7 days, and also freezes beautifully. Slice before freezing for easy deli slices on demand.
• For a Milder Flavor: Reduce the black pepper and coriander if you prefer a less intense crust.
• Gluten-Free Option: While traditional seitan is not gluten-free, you can experiment with a blend of chickpea flour, firm tofu, and rice flour for a different take, but note the texture will vary.
• Try It Smoked: If you have a smoker, finish your pastrami with a short cold smoke for a truly authentic flavor.

“The secret to unforgettable vegetarian pastrami is a generous spice crust and plenty of patience—let it rest in the fridge for deeper flavor and firmer texture.”

Nutrition Facts

Values are approximate and depend on specific brands and portion sizes. For a lower-sodium version, use low-sodium soy sauce and broth.

Serving Suggestions

• Classic Pastrami Sandwich: Layer thin slices of pastrami on rye bread with spicy mustard, sauerkraut, and a few pickles. Try it on homemade bread using our Vegan Bread Maker Recipe for Soft and Delicious Loaves.
• Wraps & Quesadillas: Roll slices into a homemade vegan flour tortilla with lettuce, tomato, and dairy-free cheese. Or, add to a veggie quesadilla Indian style for a spicy twist.
• Salads: Toss chilled, chopped pastrami into a green salad with roasted chickpeas, red onion, and a zesty vinaigrette for extra protein.
• Snack Platter: Pair with crackers, olives, and vegan cheese for an easy party platter.
• Breakfast Hash: Cube leftover pastrami and sauté with potatoes, onions, and peppers for a hearty breakfast.
• Cuban Inspiration: Try it in a plant-based Cubano or alongside recipes from our Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.

Conclusion

If you’re searching for a plant-based alternative to classic deli meats that doesn’t sacrifice flavor or texture, this vegetarian pastrami recipe truly delivers. With its bold spice blend, smoky aroma, and satisfying chew, it’s sure to become a staple in your kitchen.

Whether you’re layering it in a sandwich, tucking it into a wrap, or snacking on slices straight from the fridge, every bite is a celebration of thoughtfully crafted vegetarian cooking.

Don’t be afraid to experiment with the seasonings or customize the crust to your liking. The process may seem a little involved, but the end result is more than worth it—and you’ll have a delicious, protein-packed centerpiece for lunches, picnics, or parties.

If you loved this recipe, be sure to check out our Recipe Vegetarian Chopped Liver Made Easy and Delicious or explore more global flavors with our Veg Maharashtrian Recipes: Easy & Delicious Meals. Happy cooking, and enjoy your homemade vegetarian pastrami!

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