Step 1

Preheat the oven to 350 degrees F / 176 C.

Step 2

Place all beef seitan ingredients, except the vital wheat gluten, into a high speed food processor or blender. Blitz until smooth.

Step 3

Add 1 cup of vital wheat gluten and pulse to form a dough.

Step 4

Turn the dough out into a bowl, add remaining vital wheat gluten and lightly knead the dough to incorporate.

Step 5

Allow the dough to rest while you prepare the spice rub.

Step 6

In a small mixing bowl add the rub ingredients and mix well.

Step 7

Shape the dough into a log shape and place on a piece of foil. Coat all surfaces of the dough in the spice rub. (There will be some rub left over, that will be used in the simmer broth.)

Step 8

Tightly cover the dough with the foil and place on a baking tray.

Step 9

Bake in the oven for 60 minutes, removing the foil after 30 minutes and continuing to cook for a further 30 minutes. The outside layer of the seitan will become crispy.

Step 10

Once cooked, remove from the oven and allow to cool before slicing thinly.

Step 11

Meanwhile prepare the simmer broth by adding all ingredients into a pot and bring to a boil.

Step 12

Add the sliced seitan to the simmer broth, ensuring all slices are coating in broth. Simmer for 5 minutes.

Step 13

Serve pastrami directly from the broth, either warm or cold.