Vegan Salami: Flavorful Plant-Based Delight Recipe

Introduction

Vegan Salami offers a flavorful, plant-based alternative to traditional salami that’s perfect for sandwiches or charcuterie boards. Made with vital wheat gluten and a blend of aromatic spices, this homemade delight is both savory and satisfying.

Ingredients

• 1 cup vital wheat gluten (Substitute with chickpea flour for gluten-free)
• 1 tablespoon smoked paprika (Can be replaced with regular paprika)
• 1 teaspoon garlic powder (Fresh garlic can be used, adjust to taste)
• 1 teaspoon fennel seeds (Can be replaced with anise seeds)
• 1 teaspoon sea salt (Low-sodium options can be used)
• 1 teaspoon onion powder (Fresh onions can be substituted)
• 1 teaspoon dried oregano (Italian seasoning blend can be used)
• 1 tablespoon dried parsley (Fresh parsley can be used)
• 1 teaspoon black pepper (Adjust quantity to preference)
• 1/2 teaspoon chili flakes (Omit or reduce for milder flavor)
• 1 cup low-sodium vegetable broth (Water can substitute, but broth is richer)
• 2 tablespoons tomato paste (Sun-dried tomatoes can be a different flavor)
• 2 tablespoons avocado oil (Any vegetable oil can substitute)
• 2 tablespoons soy sauce (Tamari can be used for gluten-free)
• 1 teaspoon liquid smoke (Omit if unavailable)

Instructions

1. Step 1: Combine all dry ingredients in a large mixing bowl, ensuring they are evenly mixed.
2. Step 2: In a separate bowl, whisk together the vegetable broth, tomato paste, avocado oil, soy sauce, and liquid smoke until well combined.
3. Step 3: Gradually add the wet mixture to the dry ingredients, stirring to form a dough.
4. Step 4: Knead the dough briefly until it holds together, then shape it into two logs.
5. Step 5: Wrap each log tightly in aluminum foil, ensuring no gaps or openings.
6. Step 6: Steam the wrapped logs for 30-40 minutes, or until firm to the touch.
7. Step 7: Allow the logs to cool completely before unwrapping and slicing into desired thickness.

Tips & Variations

• For a gluten-free option, substitute vital wheat gluten with chickpea flour and adjust liquid amounts as needed.
• Use fresh garlic and onions for a more vibrant flavor; adjust quantities according to taste.
• If you prefer a milder salami, reduce or omit the chili flakes.
• Try replacing tomato paste with finely chopped sun-dried tomatoes for a different depth of flavor.
• Liquid smoke adds a smoky richness, but you can omit it if unavailable without losing much flavor.

Storage

Store the vegan salami wrapped tightly in plastic wrap or an airtight container in the refrigerator for up to 5 days. For longer storage, wrap well and freeze for up to 2 months. Reheat slices gently in a pan or enjoy cold as a snack or sandwich filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make vegan salami without vital wheat gluten?

Yes, you can use chickpea flour as a gluten-free alternative, but the texture will be different and less chewy compared to the original recipe.

How should I serve vegan salami?

Vegan salami is great sliced thin on sandwiches, served on charcuterie boards, or added to salads and pasta dishes for a smoky, savory flavor.

Vegan Salami: Flavorful Plant-Based Delight Recipe

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★★★★★

4.6 from 71 reviews

Discover a flavorful and satisfying vegan salami recipe that delivers the classic taste of salami using wholesome plant-based ingredients. This homemade vegan salami combines vital wheat gluten with aromatic spices and seasonings to create a firm, savory deli-style slice perfect for sandwiches, charcuterie boards, or snacking. Gluten-free options and substitutions are included to suit various dietary needs.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 2 logs, approximately 12-16 servings 1x
• Category: Vegan Deli Meat
• Method: Steaming
• Cuisine: Plant-Based, Vegan
• Diet: Vegan

Ingredients

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Dry Ingredients

• 1 cup vital wheat gluten (Substitute with chickpea flour for gluten-free)
• 1 tablespoon smoked paprika (Can be replaced with regular paprika)
• 1 teaspoon garlic powder (Fresh garlic can be used, adjust to taste)
• 1 teaspoon fennel seeds (Can be replaced with anise seeds)
• 1 teaspoon sea salt (Low-sodium options can be used)
• 1 teaspoon onion powder (Fresh onions can be substituted)
• 1 teaspoon dried oregano (Italian seasoning blend can be used)
• 1 tablespoon dried parsley (Fresh parsley can be used)
• 1 teaspoon black pepper (Adjust quantity to preference)
• 1/2 teaspoon chili flakes (Omit or reduce for milder flavor)

Wet Ingredients

• 1 cup low-sodium vegetable broth (Water can substitute, but broth is richer)
• 2 tablespoons tomato paste (Sun-dried tomatoes can be a different flavor)
• 2 tablespoons avocado oil (Any vegetable oil can substitute)
• 2 tablespoons soy sauce (Tamari can be used for gluten-free)
• 1 teaspoon liquid smoke (Omit if unavailable)

Instructions

1. Combine Dry Ingredients: In a large mixing bowl, thoroughly mix the vital wheat gluten with smoked paprika, garlic powder, fennel seeds, sea salt, onion powder, dried oregano, dried parsley, black pepper, and chili flakes to disperse all spices evenly.
2. Mix Wet Ingredients: In a separate bowl, whisk together the low-sodium vegetable broth, tomato paste, avocado oil, soy sauce, and liquid smoke until the mixture is uniform and smooth, enhancing the depth of flavor.
3. Form Dough: Gradually add the wet mixture into the dry ingredients, stirring continuously until a dough begins to form. Knead the dough by hand for about 3-5 minutes until it becomes elastic and well combined.
4. Shape Logs: Divide the dough into two equal portions and shape each into a firm log approximately 6-8 inches long. Wrap each log tightly in aluminum foil, ensuring no gaps for moisture loss during steaming.
5. Steam Logs: Place the foil-wrapped logs in a steamer basket over boiling water and steam for 30-40 minutes. This process firms up the dough and develops the salami texture.
6. Cool and Slice: Remove the logs from the steamer and allow them to cool completely at room temperature. Once cooled, unwrap and slice into thin pieces. The vegan salami is now ready to be served or stored.

Notes

• For a gluten-free version, replace vital wheat gluten with chickpea flour but expect a slightly different texture.
• Adjust chili flakes to control the heat level to your taste preference.
• If liquid smoke is unavailable, omit it; the smoked paprika will still provide a smoky flavor.
• Ensure the logs are wrapped tightly in foil to avoid water seeping in during steaming.
• Store sliced vegan salami in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Keywords: vegan salami, plant-based salami, homemade vegan meat, vegan deli slices, gluten-free vegan salami option