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