Homemade Vegan Salami: Flavorful Plant-Based Delight Recipe

Introduction

This homemade vegan salami offers a flavorful and satisfying plant-based alternative to traditional cured meats. Packed with spices and a rich texture, it’s perfect for sandwiches, charcuterie boards, or snacking. Making it from scratch allows you to customize the spice levels and enjoy a preservative-free deli slice.

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 evenly distribute the spices.
2. Step 2: In a separate bowl, whisk together the wet ingredients: vegetable broth, tomato paste, avocado oil, soy sauce, and liquid smoke until smooth and fully combined.
3. Step 3: Pour the wet mixture into the dry ingredients and stir until a dough forms. Knead the dough gently within the bowl to incorporate all ingredients and develop the texture.
4. Step 4: Divide the dough into two equal portions and shape each into a log about 6 inches long. Wrap each log tightly in aluminum foil, twisting the ends to secure.
5. Step 5: Place the wrapped logs into a steaming basket over boiling water. Cover and steam for 30 to 40 minutes, until the logs feel firm to the touch and cooked through.
6. Step 6: Remove the logs from the steamer and let them cool completely before unwrapping. Slice thinly and serve as desired.

Tips & Variations

• Kneading the dough well improves the texture, making it dense and sliceable like traditional salami.
• Allowing the logs to cool fully before slicing ensures clean, firm slices.
• Adjust spices like chili flakes and smoked paprika to suit your personal heat and smoky flavor preferences.
• Substitute liquid smoke with a drop or two of smoked salt if unavailable for a milder smoky note.
• For a gluten-free version, replace vital wheat gluten with chickpea flour, but note the texture will be softer and less chewy.

Storage

Store the vegan salami wrapped tightly in plastic wrap or an airtight container in the refrigerator for up to one week. For longer storage, freeze slices in a sealed bag for up to 2 months. Reheat gently in a pan or microwave if desired, though it’s also delicious served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make vegan salami without vital wheat gluten?

Yes, you can substitute chickpea flour for a gluten-free version, but the texture will be softer and less chewy than traditional salami. The vital wheat gluten helps create the dense, meaty texture.

How do I get a smoky flavor without liquid smoke?

If you don’t have liquid smoke, you can omit it or add a small amount of smoked paprika or smoked salt instead to achieve a similar smoky taste.

Homemade Vegan Salami: Flavorful Plant-Based Delight Recipe

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★★★★★

4.8 from 72 reviews

This Homemade Vegan Salami is a flavorful and plant-based alternative to traditional salami, offering a deliciously spiced, protein-rich option without any animal products. Made primarily with vital wheat gluten and an aromatic blend of spices, it delivers a chewy, satisfying texture that holds up perfectly when sliced. Ideal for sandwiches, charcuterie boards, or as a savory snack, this recipe uses steaming as the primary cooking method to set the salami logs with a smoky, savory depth.

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

Ingredients

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For the Salami Base

• 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)

For the Moisture and 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. Combine Dry Ingredients: In a large mixing bowl, combine the vital wheat gluten, smoked paprika, garlic powder, fennel seeds, sea salt, onion powder, dried oregano, dried parsley, black pepper, and chili flakes. Mix thoroughly to blend all the spices evenly.
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.
3. Form Dough: Pour the wet mixture into the dry ingredients bowl and stir using a spatula until a dough begins to form. Then, knead the dough by hand briefly in the bowl until it becomes firm and elastic, about 2-3 minutes.
4. Shape Logs: Divide the dough into two equal portions and shape each into a tight log approximately 6-8 inches long. Wrap each log tightly in aluminum foil to ensure no steam escapes during cooking.
5. Steam Salami Logs: Place a steaming basket inside a pot with boiling water, then place the wrapped logs in the basket. Cover the pot and steam the salami logs for 30-40 minutes until they become firm to the touch and cooked through.
6. Cool and Slice: Remove the logs from the steamer and allow them to cool completely to room temperature to set the texture fully. Once cooled, unwrap and slice thinly to serve.

Notes

• Knead the dough well to develop a chewy texture similar to traditional salami.
• Allow the steamed logs to cool completely before slicing to achieve a dense and sliceable consistency.
• Adjust the level of chili flakes to suit your heat preference or omit for a mild flavor.
• Experiment with different spices and herbs for personalized seasoning variations.
• Use tamari in place of soy sauce for a gluten-free version if vital wheat gluten is substituted.

Keywords: vegan salami, plant-based salami, homemade vegan meat, vegan deli slices, plant-based protein, gluten-free vegan meat substitute, homemade vegan charcuterie