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Seitan Pastrami (makes about 8 - 10 servings)

1 1/2 cups instant gluten flour (vital wheat gluten)
1/4 cup Red Star Vegetarian support formula, nutritional yeast flakes

2 tsp. paprika
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
1/4 tsp. (or more!) ground black pepper
1/8 tsp. cayenne pepper
1/8 tsp ground allspice

3/4 cup cold water
4 tbsp. tomato paste
2 tbsp. soy sauce
2 tbsp. olive oil
3 cloves garlic, pressed
1 tsp. salt

Preheat the oven to 325 F.

Place the gluten flour, yeast flakes, and the seasonings in a large
mixing bowl, and stir them together. Place the liquid ingredients
in a small bowl and mix them together. Pour this liquid into the
dry ingredients, and mix them thoroughly. If there is still flour
around the edges, add a small amount of additional water (1 or 2
tbsp only!). You should now have a large, firm, spongy mass in
the bowl. This is called gluten.

Knead the gluten directly in the mixing bowl for about a minute,
just to blend (do not add any more flour).

Form the gluten into one smooth log (about 6 to 8 inches long.
Wrap the log tightly in silver foil, twist the ends up so you have
a tight package something like a christmas cracker. Place on a
dry baking sheet. If you don't want the foil to be in contact with
your food, wrap the gluten tightly in a piece of parchment paper
before you wrap it in the foil.

Bake the "pastrami" for 1 1/2 hours. When done, unwrap the seitan,
transfer it to a cooling rack, and let it cool thoroughly. When
completely cool, wrap the seitan tightly in plastic wrap and chill
in the fridge for a few hours before eating. Slice into paper-thin


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