Easy Seitan pastrami I've been cooking for over 10 years as improving and simplifying. ヴィーガン・パストラミ

[@ajapaneseveganskitchench]

What spices do you apply to your pastrami? What are your recommendations? パストラミにどんなスパイスを使ってますか？おススメがあったら教えて下さい！

[@hsbc2468]

She mentioned all spice powder and black pepper

[@belavdragon8849]

@@hsbc2468 I am making this tomorrow and will use corriander, black pepper, allspice, mustard seeds, garlic and onion powder .. never tried to use wheat gluten before and this looks really simple (will wrap it in baking paper instead of foil though)

[@CharGC123]

@@belavdragon8849 I also wrap in paper first but add the foil outside to keep it firm and compact for best texture.

[@mjstecyk]

Tried it, it's a great recipe! I love that it doesn't require kneading. I doubled the recipe and froze one of the loaves and that one turned out good too after defrosting. Very tasty and useful for stir-fries.

[@ajapaneseveganskitchench]

Glad to know you like it! I always wonder how many people actually try my recipes... I've never tried putting it in stir fry, will try next time!

[@iyoutome]

Awesome!.. and 4:44 too... Thanks for your passionate time... Appreciate it... Claudio...

[@joenervlus3239]

Finally some Asian cooking that doesn't use fish or beef or any animal related. Looks goood!! :D

[@ajapaneseveganskitchench]

Thank you for the comment! Yes, fish is the difficult part when vegans eat out in Japan. Most of dishes are cooked in fish stock...

[@Lacerated1DJ3]

Pastrami is not Asian, it originates in Romania. But it is very good tbh.

[@ChrisDoss12]

Well done, you made a subscriber today!

[@Butterflyneverlands]

it looks really good and easy to make. TY!

[@ajapaneseveganskitchench]

Thank you for the comment! Easy to make!! Yes, that is one of the things I keep in mind when making recipes!

[@marcelmarcel5901]

Beautiful

[@ajapaneseveganskitchench]

Thank you!

[@Yeahthatshowifeel]

Thanks for the recipe! It looks delicious.

[@ajapaneseveganskitchench]

Thank you for the comment! I hope you like it!

[@eatmoreplants1182]

Hi I’m new here, this looks tasty! I hope to make:)

[@ajapaneseveganskitchench]

Thank you for the comment! Welcome to my kitchen. I hope you like it! (*^▽^*)

[@mjstecyk]

hell ya vegan food, the only choice!

[@ajapaneseveganskitchench]

Yay!

[@downhillman321]

Looks great ! May I please ask what’s the purpose of placing it in the fridge overnight before placing it in the oven the day after ? Thank you 🙏

[@ajapaneseveganskitchench]

To improve the texture. I think the gluten is activated and affects the texture of the finished product. I tried letting sit at room temperature expecting time saving. Because the best temperature to form gluten in dough is 26~30℃, so I thought that might give it a similar effect. The result was the texture was OK, but the color faded. Maybe I should have shortened the time a little, maybe it was just too hot (it was summer), or it was just a wrong idea, I don't know...There may be better ways, but I am too afraid of wasting more ingredients. That is just the easiest way I found so far.

[@Brian-bw3uu]

Love

[@ajapaneseveganskitchench]

Thank you! (*^▽^*)

[@Lacerated1DJ3]

I did this and everything was falling apart, what did I miss? maybe some vegan egg? the tofu was falling off.

[@ajapaneseveganskitchench]

I guess you ignored the specification of the type of tofu. Most of the cases, failure is due to not following the recipe.

[@Lacerated1DJ3]

@ajapaneseveganskitchench i always use soft Tofu, i don't think that was it. Thanks though.

[@antistaticandi]

I have an irrational dislike of ketchup - before I go buying a bottle to make this, what is its purpose in the recipe?

[@AwkwardPain]

You can easily replace it with tomato paste. And being as it's one tablespoon, you don't really even need it!