Vegan Salami: Flavorful Plant-Based Delight Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
