Vegan Classic Pastrami Sandwich
Indulge in the bold flavors of a **Vegan Classic Pastrami Sandwich**, a plant-based twist on the deli favorite that's packed with spices and savory goodness. Layered with marinated and pan-seared seitan seasoned with smoked paprika, garlic powder, and a medley of bold spices, this sandwich recreates the hearty, smoky essence of traditional pastrami—entirely cruelty-free. Served on toasty vegan rye bread, it features tangy sauerkraut, crisp pickle slices, creamy vegan mayonnaise, and a zesty spread of Dijon mustard for a symphony of flavors and textures in every bite. Perfect for lunch or dinner, this quick and satisfying recipe is ready in under 45 minutes, making it an ideal choice for busy vegans or anyone looking to enjoy comfort food with a healthier twist.
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Recipe Information
Ingredients
- 16 ounces Seitan
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground black pepper
- 1 teaspoon Ground coriander
- 1 teaspoon Ground mustard powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Soy sauce
- 1 teaspoon Liquid smoke
- 1 tablespoon Maple syrup
- 4 slices Vegan rye bread
- 4 tablespoons Vegan mayonnaise
- 2 tablespoons Dijon mustard
- 1 cup Sauerkraut
- 8 pieces Pickle slices
Instructions
Slice the seitan into thin strips, approximately 1/8 inch thick, or to your preferred thickness for sandwich filling.
In a small bowl, combine the smoked paprika, black pepper, coriander, mustard powder, garlic powder, and onion powder. Mix well to create the spice rub.
Add the sliced seitan to a large mixing bowl. Pour soy sauce, liquid smoke, and maple syrup over the seitan, then sprinkle the spice mixture over the top. Toss everything together until the seitan is evenly coated.
Let the seitan marinate for at least 10 minutes. For a deeper flavor, allow it to marinate for up to 2 hours in the refrigerator.
Heat a large skillet over medium heat. Add the marinated seitan strips to the skillet and cook, stirring occasionally, until the seitan is heated through and slightly crispy on the edges, about 5-7 minutes.
While the seitan is cooking, toast the rye bread slices until golden brown.
Spread 1 tablespoon of vegan mayonnaise on each slice of toasted rye bread.
Spread 1 tablespoon of Dijon mustard on half of the bread slices.
Top the mustard-covered slices with half a cup of sauerkraut and 4 pickle slices each.
Divide the cooked seitan evenly between the sandwiches, placing it on top of the sauerkraut and pickles.
Top each sandwich with the remaining rye bread slices, mayo-side down, to close them up.
Slice the sandwiches in half and serve immediately. Enjoy your Vegan Classic Pastrami Sandwich!
Nutrition Facts
Calories |
1426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 5993 mg | 261% | |
| Total Carbohydrate | 160.7 g | 58% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 25.0 g | ||
| Protein | 136.4 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1550 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
