The first recipe was for crustless vegan Quiches/chickpea cakes, my version was made with broccoli; and the second now Vegan Pastrami. Both these recipes can be found on her first blog Two Vegan Boys, a blog dedicated to her two boys and their vegan eats and following their adventurous exploits. Krys now blogs at Dine In Not Out where she shares her love for gardening, growing vegetables and of course cooking and baking.
The Pastrami was good and was enjoyed over a week in sandwiches and on the side of a veggie roast meal, but I think I messed up a little with the seasoning. I got a tad confused (must be age) and added some of the seasoning with caution. After having made it, I tweeted Krys and she confirmed that t =teaspoon and T = Tablespoon. This confirmed why the black pepper punch was lacking and definitely would have been most welcome. My husband has requested that I make it again and I certainly will be, but this time with more kick! Thank you so much for sharing this Pastrami recipe Krys.
2 Teaspoons freshly ground blackpepper
11/2 tablespoon coriander
1/2 teaspoon red pepper flakes
1 teaspoon garlic powder
1 tablespoon paprika
1 teaspoon salt
1 3/4 cup plus 2 tablespoons vital wheat gluten
1/4 cup nutritional yeast
1 tablespoon olive oil
2 tablespoons tomato ketchup
1/3 cup red wine
2 teaspoons liquid smoke
1 1/4 cup vegtable stock
In a bowk, combine all the dry ingredients except for the 2 tablespoons of gluten. Add the wet ingredients, Knead until all of the ingredients are well combines.
Then knead the 2 tablespoons of gluten into the mix. Form a large sausage.
Wrap tight in foil.
Steam for 45 minutes, then bake for a further 20 minutes at 350oc .
Slice and enjoy cold in sandwiches.
From Two Vegan Boys.