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Vegan Honey Mustard Pastrami
It is good as a cold cut to put in your sandwich, on a charcuterie board or even just as a cold snack to eat straight out of the fridge.
The preparation is so quick and if you are a little experienced with making ‘meat’ substitutes, you will probably have all the ingredients already at your disposal at home.
I like to play and change the spices a little every time I make this but this is the basic recipe that you’ll absolutely love.
Tofu
Tofu is the most common source of protein in most vegan diets. Tofu is low in calories but high in protein and fat which make it a great substitute to use in main course dishes. It also contains many important vitamins and minerals, such as calcium, manganese, selenium and iron.
Dates "Honey"
Dates "honey" or syrup is the syrup produced from the date fruit, it has a lower glycemic index than sugar, which is better for your blood sugar. Thanks to the fact that the "honey" is made with whole fruit, there’s some evidence it contains magnesium, potassium, and other minerals. Dates "honey" is still very sweet and should be consumed in moderation.
Variations:
Pastami 'steaks' served with dried fruits sauce, recipe coming soon |
Whenever I go into the kitchen, whether it is for cooking or baking, I need to have my music with me. I thought it would be nice to share with you the exact song that describes my feeling towards each recipe. That way you can have a similar experience while cooking...
Recipe's song:
This recipe is one that we absolutely love in my house and it has so many good versions of it, so it reminds me of Hallelujah by Leonard Cohen or by Jeff Buckley (Much like this pastrami, both versions are awesome)
Let's start:
Prep time: 15 min.
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Cooking time: 55 min. |
Difficulty: medium | Servings: 1 Pastrami loaf |
Tools: |
Ingredients:
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Instructions:
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Have you already tried it?
Go ahead, share your version with me, take a picture and tag @pwildflour

- Best of vegan, charcuterie, cold cut, Condiment, dinner, lunch, pastrami, Seitan, tofu, vegan, Vegan pastrami, Vegan recipe, vegan turkey
4 comments
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I prefer using Aquafaba because it adds a hint of flavor along with more nutrients (1 cup of aqufaba contains approx. 2.5 g of protein)
Texture wise, it doesn’t do that much of a difference, I do find that aquafaba makes it a little bit more firm after baking but it is very slight. I have made it with water before and it worked very well. Thank you for your reply and I’d love to hear how you liked it.
I want to prepare this soon!
Is there a benefit if for using aquafaba over simply tap water?
Will it give the pastrami a better texture, or any other improvement?
Thank you for the recipe :)