Vegan Salami: Flavorful Plant-Based Delight Recipe

Introduction

Discover the rich, smoky flavors of this vegan salami recipe, a perfect plant-based alternative that doesn’t compromise on taste. Made primarily with vital wheat gluten and a blend of spices, it’s an exciting addition to sandwiches or charcuterie boards.

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: In a large mixing bowl, combine all the dry ingredients: vital wheat gluten, smoked paprika, garlic powder, fennel seeds, sea salt, onion powder, dried oregano, dried parsley, black pepper, and chili flakes. Mix well to distribute the spices evenly.
2. Step 2: In a separate bowl, whisk together the wet ingredients: vegetable broth, tomato paste, avocado oil, soy sauce, and liquid smoke until fully combined.
3. Step 3: Gradually pour the wet mixture into the dry ingredients, stirring with a spoon until a dough begins to form. Use your hands to knead the dough for about 3 to 5 minutes until it is firm and elastic.
4. Step 4: Divide the dough into two equal portions. Shape each portion into a log about 7 to 8 inches long. Wrap each log tightly in aluminum foil, twisting the ends to seal fully.
5. Step 5: Prepare a steamer and steam the wrapped logs for 30 to 40 minutes, or until the logs feel firm to the touch.
6. Step 6: Remove the logs from the steamer and allow them to cool completely before unwrapping and slicing.

Tips & Variations

• For a gluten-free version, try substituting vital wheat gluten with chickpea flour, but note the texture will be different.
• Adjust the chili flakes to control the heat — omit them completely for a milder salami.
• Fresh herbs such as parsley and oregano can be used instead of dried for a brighter flavor.
• If you don’t have liquid smoke, smoked paprika can intensify the smoky notes.
• Try slicing thinly and pan-frying slices for a crispy edge before serving.

Storage

Store the cooled vegan salami in an airtight container in the refrigerator for up to 5 days. It can also be wrapped tightly and frozen for up to 2 months. Reheat slices gently in a skillet or microwave before serving to enjoy their full flavor and texture.

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 softer and less chewy compared to the traditional version with vital wheat gluten.

How long does vegan salami last after cooking?

When stored properly in the refrigerator, vegan salami will keep for about 5 days. For longer storage, freezing is recommended, which preserves it for up to 2 months.

Vegan Salami: Flavorful Plant-Based Delight Recipe

Print Recipe

★★★★★

4.6 from 91 reviews

Discover a savory and smoky vegan salami recipe that combines vital wheat gluten and flavorful spices to create a plant-based delight. This homemade vegan salami is perfect for sandwiches and charcuterie boards, offering a spicy kick and rich taste without any animal products.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 2 logs (about 12–16 slices each) 1x
• Category: Appetizer
• Method: Steaming
• Cuisine: Vegan, Plant-Based
• Diet: Vegan

Ingredients

Scale 1x2x3x

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 all the dry ingredients including vital wheat gluten, smoked paprika, garlic powder, fennel seeds, sea salt, onion powder, dried oregano, dried parsley, black pepper, and chili flakes.
2. Mix wet ingredients: In a separate bowl, stir together the low-sodium vegetable broth, tomato paste, avocado oil, soy sauce, and liquid smoke until well combined to form a uniform wet mixture.
3. Form the dough: Gradually pour the wet mixture into the bowl with dry ingredients while stirring continuously, then knead the combined mixture into a firm dough with your hands. This dough will be elastic and hold together well.
4. Shape the logs: Divide the dough into two equal portions and shape each into a log approximately 8 inches long. Wrap each log tightly in aluminum foil to maintain shape and moisture during cooking.
5. Steam the logs: Place the wrapped logs in a steamer basket over boiling water, cover, and steam for 30 to 40 minutes, or until the logs are firm to the touch and cooked through.
6. Cool and slice: Remove the logs from the steamer and let them cool completely at room temperature. Once cooled, unwrap and slice thinly to use in sandwiches, salads, or as a plant-based charcuterie option.

Notes

• For gluten-free option, substitute vital wheat gluten with chickpea flour but note texture will be softer.
• Adjust chili flakes to control the spiciness according to your preference.
• Liquid smoke adds an authentic smoky flavor but can be omitted if unavailable.
• Steaming time may vary slightly depending on the thickness of the logs; ensure they are firm before removing.
• Store leftovers wrapped in the fridge for up to 5 days or freeze for longer storage.

Keywords: vegan salami, plant-based salami, homemade vegan deli meat, vegan appetizers, plant-based protein, smoking flavor vegan