Here's my own vegan twist on pastrami! 

It's gluten-free and oil-free, made with chickpea flour, jackfruit, beetroot, and tomatoes.

Instead of relying on fats or marinades, I use a mix of spices, umami flavours, and a traditional dry rub to create a deliciously firm, aromatic outer layer reminiscent of the classic pastrami skin.

This isn't about perfectly replicating meat but about slicing beautifully, fitting perfectly into sandwiches, and delivering a rich, smoky flavour that truly satisfies :)

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Gluten-Free Vegan Pastrami 

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⏱ Time & Prep

Prep time: 20 minutes
Resting time: 5 minutes 
Baking time: 70–75 minutes

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Ingredients

Pastrami base

• 1 can young jackfruit in brine, drained & rinsed

• 1 medium cooked beetroot, peeled

• 1/2 cup canned tomatoes, drained well

• 1 1/2 cups chickpea flour

• 1/4 cup nutritional yeast

• 2 tbsp ground flaxseed + 6 tbsp hot water (flax gel)

• 2 tbsp soy sauce or tamari

• 2 tsp Dijon mustard

• 2 tsp liquid smoke

• 2 tsp vegan Worcestershire sauce

• 2 tsp minced garlic

• 2 tsp onion powder

• 2 tsp ground coriander

• 1 tsp smoked paprika

• 2 tsp powdered mustard

• 1 tbsp brown sugar

• 1 tsp salt

• 1 tsp black pepper

Dry rub (outer spice crust)

• 3 tbsp brown sugar

• 1 tsp ground coriander

• 1 tsp mustard powder

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp onion powder

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Instructions

1. Preheat oven to 350°F / 180°C.

2. Add jackfruit, cooked beetroot, and tomatoes to a food processor.
   Pulse until finely minced and cohesive.

3. In a small bowl, mix ground flaxseed with hot water. Let it sit for 5 minutes until gel-like.

4. Transfer the vegetable mixture to a large bowl. Add flax gel and all remaining base ingredients.
   Mix by hand until a thick, slightly sticky dough forms.

5. Let the dough rest for 5 minutes.

6. Divide the dough into three equal portions and shape each into a small log.

7. Tear off a piece of foil for each log, roll it in the dry rub, and wrap it loosely in foil.

8. Place all foil-wrapped pastrami logs in the baking dish.

9. Bake covered for 30 minutes.

   
   
   
   Open foil carefully and bake uncovered for another 40–45 minutes until firm and darker on the outside.

10. Cool completely, then refrigerate overnight before slicing.

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Notes & Serving Ideas

• Sandwiches: Rye-style gluten-free bread, mustard, pickles, sauerkraut.

• Deli-style plate with pastrami slices, fresh arugula, and rice cakes or crispbread (as a light, gluten-free alternative to bread)

  
  
  

• Warm option: Pan-heat slices on a dry skillet for crispy edges.

• Meal prep: Keeps 4–5 days in the fridge; slices improve with time.

• Flavour control: Want more smoke? Add ½ tsp extra liquid smoke to the base, not the rub.

• The dough can also be shaped into one larger pastrami instead of three smaller ones.
  Keep in mind that a single large loaf may need 5–10 minutes longer baking time and a longer chilling period before slicing.

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Nutrition (approx. per slice*)

Based on the dough divided into 3 small pastrami loaves, 

~each loaf is sliced into 12 thin slices, so 36 slices total*

Calories: ~30 kcal
Protein: ~2.1 g
Carbohydrates: ~4.6 g
Fiber: ~1.2 g
Fat: ~0.5 g
Sugar: ~0.3 g

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