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Creamed Turkey Pastrami on Toast (Dairy-Free)

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“Ok it's the middle of the night, actually almost 3 in the morning as I type this. I was starving and suddenly craved creamed chipped beef on toast, a meal my mother used to make, and it was my fave comfort food back then. I now suffer from IBS and am not supposed to eat red meat or dairy *big sniffles* and I happened to have some stuff no hand that I thought might make a good meal. I am eating it right now and imho it's extremely tasty. The seasonings in the turkey pastrami give it a nice kick and the soy milk turned out so mild as to take a backseat to the turkey pastrami, but still offered a nice creamy base. I think I'm going to need a third piece of toast, lol! Hope you enjoy! This serves 1, very easy to double or quadruple, and the cream cheese substitute is totally optional. My fave is Tofutti Better Than Cream Cheese. Of course, try this with regular milk if you like, but I don't know how that would taate. The meat amount is approximated because I sliced it off of a small slab of it, 6 thin slices, cut in half and lengthwise. Great for breakfast, lunch, or dinner. Or in my case, a really big, really, really late night, snack. :)”
3/4 cup

Ingredients Nutrition

  • 1 12 ounces turkey pastrami, sliced thin
  • 1 14 teaspoons margarine (or more, if needed)
  • 2 12 teaspoons flour
  • 12 cup unsweetened soymilk (my fave is Silk brand unsweetened soy milk)
  • 1 teaspoon vegan cream cheese, substitute (optional)
  • 2 -3 slices bread, toasted


  1. Slice pastrami as thinly as possible and then cut slices lengthwise and crosswise so that they are thin/flat, bite-sized pieces (1 1/2 inches long by 1/2 inch wide).
  2. Melt margarine in saucepan or frying pan and fry the slices of turkey pastrami until browned on edges. (Medium-high heat worked well for me, ant took just over 10 minutes).
  3. Sprinkle flour over the turkey pastrami and stir until flour is browned. (This took less than a minute for me.).
  4. Stirring constantly, add soy milk and, if using, the cream cheese substitute. (I used this because I wasn't sure how well soy milk would thicken). Bring to a boil.
  5. After boiling, stir again and cook until thickening begins. Remove pan from heat and let stand for a minute or so. This thickened to a perfect consistency for me.
  6. Meanwhile, toast the bread, 2 to 3 slices is a serving size for me.
  7. Serve hot over toast. If there's any leftover sauce on your plate, sop it up with more toast, it tastes so good!
  8. NOTE: After this recipe was approved, I noticed that Zaar didn't include the nutrition info for the unsweetened soy milk. As a courtesy, I thought I'd put it up. On the carton of soymilk I used for this recipe: Unsweetened Silk Soymilk Organic, serving size 1 cup, 80 calories, 35 calories from fat, total fat 4g, saturated fat 0.5g, trans fat 0g, polyunsaturated 2.5g, monounsaturated 1g, cholesterol 0mg, sodium 85mg, potassium 300mg, total carb 4g, dietary figer 1g, sugar 1g, protein 7g, vit A 10%, calcium 30%, vit D 30%, folate 6%, zinc 4%, vit C 0%, iron 6%, riboflavin 30%, vit B12 50%. I hope this helps.

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