Vegan salami provides a delicious plant-based take on a classic favorite. Made with soy protein, beetroot for a rich color, and a carefully crafted blend of herbs and spices, it captures the savory, slightly spicy essence of traditional salami. Ideal for sandwiches, charcuterie boards, or snacking, this cruelty-free alternative offers a sustainable and flavorful option for any occasion.
INGREDIENTS
- 1 cup vital wheat gluten
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp fennel seeds
- 1 tsp sea salt
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp black pepper
- ½ tsp chili flakes
- ½ cup low-sodium vegetable broth
- 2 tbsp tomato paste
- 1 tbsp avocado oil (or any neutral-flavored oil)
- 1 tbsp soy sauce
- 2 tbsp liquid smoke
OVEN INSTRUCTIONS
- Preheat the Oven: Set your oven to 375°F (190°C).
- Mix Dry Ingredients: In a large bowl, combine all dry ingredients, mixing well for even distribution.
- Whisk Wet Ingredients: In a separate bowl, whisk together all the wet ingredients until fully blended.
- Combine Mixtures: Pour the wet ingredients into the dry mixture and stir until a dough forms.
- Knead the Dough: Transfer to a clean surface and knead for 1-2 minutes until soft and well incorporated.
- Shape the Salami: Divide the dough into two portions and roll each into a 6-inch log.
- Wrap Securely: Wrap each log in parchment paper followed by aluminum foil, twisting the ends to seal.
- Bake: Place on a baking sheet and bake for 45-55 minutes, flipping halfway through.
- Cool Completely: Once baked, allow the salami to cool before unwrapping. It should be firm with a slight give.
- Slice & Serve: Enjoy on sandwiches, pizza, charcuterie boards, or as a snack.
STEAMING INSTRUCTIONS
- Prepare Dough: Follow steps 2-5 from the oven instructions.
- Set Up Steamer: Fill a pot with 1-2 inches of water, ensuring the steamer basket is above the water level. Bring to a boil, then reduce to a simmer.
- Steam the Salami: Place wrapped logs in the steamer, cover, and steam for 45-60 minutes. Check the water level periodically.
- Cool & Unwrap: Let the salami cool completely before unwrapping, then slice and serve.
EQUIPMENT NEEDED
- Mixing bowls
- Measuring cups & spoons
- Whisk
- Cutting board & knife
- Parchment paper & aluminum foil
- Baking sheet
- Oven
- Food processor (optional)
- Steamer basket & large pot (for steaming option)
NOTES & TIPS
- Customize the Flavor: Adjust the spice blend to your preference—add more chili flakes for heat or extra herbs for depth.
- Adjusting Dough Texture: If the dough feels too wet, add a bit more vital wheat gluten until the consistency is right.
- Storage: Store in the fridge for up to 1 week or freeze for up to 3 months. Wrap tightly to maintain freshness.
- Best Flavor Tip: Let the salami rest in the fridge overnight before slicing—this enhances the flavors.
- Gluten-Free Alternative: Replace soy sauce with tamari and ensure all ingredients align with gluten-free needs.
Enjoy your homemade vegan salami—perfect for a plant-based charcuterie board! 🌱
