Veggie Pastrami
Ingredients:
Meat:
- 2 C Wheat Gluten
- 1 C Flour
- 1/4 C Brown Sugar
- 1 1/2 T Garlic Powder
- 1 T Fresh Cracked Pepper Corn
- 1 T Brown Mustard Seed (ground)
- 1 tsp Salt
- 1 1/3 C Beet Juice
- 1/2 Bullion
- 2 T Olive Oil
Dry Rub:
- 1/4 C Brown Sugar
- 2 T Smoked Paprika
- 2 T Fresh Cracked Pepper Corn
- 1 T Ground Corriander
Marinade:
- 1 T English Brown Mustard
- 1 T Dijon Mustard
- 1/4 C Brown Sugar
- 1/4 C Salt
- 1 T Smoked Paprika
- 1/2 T Garlic Powder
- 1 Bay Leaf
Method:
- Preheat Oven to 350 F.
- In a large bowl mix dry ingredients together from meat section.
- Make a well, pour in wet ingredients and thoroughly mix.
- Knead for five minutes.
- In a medium bowl mix together the dry rub ingredients.
- Layout a generous portion of tin foil on the counter (this will be used to wrap the meat).
- Use a rolling pin to flatten out dough ball on tin foil such that it is about 8x5x3 inches.
- Rub the dry rub onto one side of the dough then flip and dry rub the other side.
- Wrap the dough tightly (use extra tinfoil if needed).
- Place dough on cookie sheet and bake for 45 minutes..
- Remove from oven and when tinfoil is cool enough remove tinfoil.
- Mix all ingredients for marinde in pot and bring to a boil. Set aside until meat is done..
- Bake meat for an additional 30 minutes.
- Remove meat from oven and let cool.
- When meat is cool to touch cut into thin slices.
- Boil slices in marinade for 5 minutes.