Vegan Pastrami Sandwich
We’ve never tried pastrami, but always liked the idea of it, a proper new york deli sandwich! This is really epic plant based version of it - its was so tasty and the idea of a beetroot marinade really works, and Lucy said it was totally on the money!
Takes 25 minutes
Serves 2
Ingredients
- 400 g tofu
Marinade
- 1 small beetroot raw of vac packed)
- 250 ml veg stock
- 2 tbsp apple cider vinegar
- 3 tbsp tamari
- 1 tbsp dijon mustard
- 1/2 tsp Black Pepper
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp garlic powder
To serve
- 4 slices sourdough
- 10 gherkins
- 2 tbsp dijon mustard
- 4 tbsp vegan mayo
- 4 slices vegan cheese
- 60 g Kimchi
Instructions
- Squeeze off extra water from the tofu and either with a mandolin or knife slice it into thin strips that are approx ½ cm in thickness or smaller.Blend up the ingredients for the marinade in a blender or food processor till super smoothAdd the sliced tofu to a large baking tray or wide container and pour over the marinade.
- Ensure they are well coated and have room for each side to get well covered.Leave to marinade for 20 mins.Preheat the oven to 200 degrees C.
- Transfer the marinaded pastrami to a clean oven tray and spray with a little oil to encourage more char and crisping in the oven. Bake for 10 mins on each side until they dry out and look like pastrami.Remove from the oven.
- Toast your 4 slices of breadTo make 1 sandwich put a generous dollop of vegan mayo on 1 side, followed by the gherkins, half of the pastrami, kimchi and vegan cheese and a thin layer of mustard on the other side.
- If you want to melt the cheese, bake in the oven for 5 mins so the cheese melts and the outside goes really crispy.Repeat with the other sandwich and enjoy!