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Slices of vegan salami stacked up on a wooden board.

Vegan Salami


  • Author: Alison Andrews
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 16
  • Diet: Vegan

Description

This vegan salami is made with vital wheat gluten for the most amazing taste and texture. It’s loaded with flavor and really easy to make too.


Ingredients

White Fat: 

  • 1/3 cup (50g) Vital Wheat Gluten
  • 2 Tbsp Cornstarch
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/4 cup (60ml) Vegetable Stock
  • 1 Tbsp Toasted Sesame Oil

Salami:

Rolling:

  • Ground Black Pepper

Instructions

  1. White fat: Add vital wheat gluten, cornstarch, onion powder and garlic powder to a mixing bowl and mix together. 
  2. Now add vegetable stock and toasted sesame oil and form into a dough. Knead the dough for 1 minute. 
  3. Then place the dough onto a wooden board and flatten it out with your hands. 
  4. Cut it first into strips and then cut the strips into chunks. Set aside. 
  5. Salami: Add vital wheat gluten, nutritional yeast, smoked paprika, onion powder, garlic powder and red pepper flakes (chili flakes) and mix together. 
  6. Now add toasted sesame oil, soy sauce, tomato paste, maple syrup, liquid smoke, dijon mustard, crushed garlic, pickled beets, salt and ground black pepper to a blender jug and blend until smooth. 
  7. Pour this out over the dry ingredients and mix in. 
  8. Get in there with your hands and form it into a dough and knead for around 1 minute. 
  9. Then flatten it out on a wooden board with your hands. Place the chunks of white fat on top. 
  10. Roll it into a ball and then form it roughly into a sausage shape. 
  11. Cut the sausage into two and then roll each half in ground black pepper. 
  12. Wrap the two sausages in parchment paper and then in foil, twisting the ends of the foil to seal it. 
  13. Place them into a steamer basket over a pot of boiling water and steam for 40 minutes.
  14. Let them cool on the counter until they reach room temperature and then place into the fridge (still sealed) and cool until chilled. 
  15. When completely cooled, unwrap the salami from the foil, and cut into slices and serve. 

Notes

*Vital wheat gluten – this is the crucial ingredient for vegan meats or ‘seitan’ as it’s also known. Unfortunately there is no good substitute for this at all, so there is no gluten-free option for this recipe. 

*Pickled beets – you can use pickled beets in this recipe or simply use cooked beets. 

*Don’t knead too long. This recipe does require some kneading but only a little. Knead for around 1 minute for both the white fat part of the salami and the ‘meat’ part of the salami. If you knead for too long the salami will be too tough and chewy.

*Storing and Freezing: Keep your vegan salami stored in the fridge where it will stay good for up to a week. It is freezer friendly for 2-3 months. 

*Serving size: This recipe makes two large salami sausages. This contains approximately 16 serves at 4 slices per serve. 

  • Category: Savory, Side
  • Method: Steam
  • Cuisine: Vegan

Nutrition

  • Serving Size: 4 Slices
  • Calories: 157
  • Sugar: 2.9g
  • Sodium: 487mg
  • Fat: 6.6g
  • Saturated Fat: 0.8g
  • Carbohydrates: 9.1g
  • Fiber: 0.8g
  • Protein: 18.1g

Keywords: vegan salami