Vegan Pastrami Recipe (Gourmet Vegan Dish)

This juicy and savory dish is loved by both vegans as well as non-vegans. And while most of the people turn vegan, they do not want to leave the taste of this savory dish at all. This vegan gourmet Reuben sandwich is completely plant-based but gives you the taste of the non-vegan version of it. to get the savory color to the dish, we will add in beetroot juice to the recipe.

The recipe consists of whole roasted celeriac as the base of the pastrami. This gives it a tender and delicate taste to the Reuben dish. Miso pickled cauliflower along with the tasty mustard sauce, brings the taste of this recipe to a different level. The burnt ends of pastrami give it the most exciting texture.

Vegan Pastrami Recipe

Vegan Pastrami Recipe

Vegan Pastrami Recipe

Like the Matzo Ball soup recipe, this one too is a little time taking recipe and you will require some
patience to prepare the dish completely. Specifically, the filler in this
recipe is a lot more time taking than the outer part of the sandwich. You might
find different varieties of recipes while you look for the vegan pastrami, but
mine is little different as my taste buds are little different.

Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes

Ingredients

  • For Celeriac,
  • 1 Thinly Sliced Simple Celeriac Roast
  • 1 Roughly Chopped Leek
  • 2 Cloves of Garlic
  • 2 Cloves of Crushed Garlic
  • 2 Tbsp Oil (Olive oil)
  • 2 Bay Leaves
  • 1 Tbsp Brown Miso
  • 450 ml Vegetable Stock
  • 2 Tbsp Soy Sauce
  • 85 ml White Wine
  • A Pinch of Salt and Pepper
  • For Marinade
  • 50 ml Roasting Juice
  • ½ Tsp Old Bay Seasoning
  • 100 g Cooked Peeled beetroot
  • ½ Tsp Garlic Powder
  • 150 ml Water

Instructions

  1. Preheat your oven at 180 Degree Celsius
  2. Now, take a bowl with a lid, add in leek, onions and garlic into it
    Take the Celeriac and rub its outsides with oil, salt and pepper. Once it’s all combined, keep it in the centre of vegetables in step 1
  3. Then, add in the vegetable stock, miso, soy sauce and white wine into the mixture. Place the lid on the bowl and let it heat in the oven for 1 and a half hours
  4. After 1 and a half hours, remove the Celeriac, let it cool and your pastrami’s centre portion is ready
    Make the Marinade:
  5. Cook the beetroot and grate it in small pieces and keep it in a plastic container
  6. Now, add in all the other Marinade ingredients into the same container and combine it well for around 10-20 minutes. This take up the red color of the mixture
  7. Now, let off the solids of the mixture and finely mesh sieve and discard the solid and keep the liquid
  8. Once your Celeriac is cool after around half an hour, take it out of the pot and slice it down into pieces of around 3 mm
  9. Then, carefully pick the sliced celeriac and put it inside the marinate for around 10 minutes each. Once the sliced piece absorbs the liquid, get rid of the extra liquid using a towel
  10. Finally, prepare a rye bread sandwich and you can give it a dash of vegan cheese or mayo, sauerkraut and add in some mustard for great taste

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 100Total Fat: 2gSaturated Fat: 0.5gCholesterol: 122mgFiber: 10gSugar: 15gProtein: 10g

And your Pastrami is ready to be eaten. You can prepare vegan carrot soup or vegan laksa soup before you start your pastrami dinner, and try out the tasty vegan shortcrust pastry in your dessert.

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