Vegan Salami: Flavorful Plant-Based Delight Recipe

Introduction

This vegan salami offers a flavorful plant-based alternative to traditional cured meats. Packed with smoky, savory spices and a satisfying texture, it’s perfect for sandwiches, charcuterie boards, or snacking on its own.

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.
2. Step 2: In a separate bowl, whisk together the vegetable broth, tomato paste, avocado oil, soy sauce, and liquid smoke until well combined.
3. Step 3: Pour the wet mixture into the dry ingredients and stir until a dough forms. Knead the dough a few times in the bowl to ensure everything is evenly mixed.
4. Step 4: Divide the dough in half and shape each portion into a log.
5. Step 5: Wrap each log tightly in aluminum foil, twisting the ends to seal.
6. Step 6: Place the wrapped logs in a steamer basket and steam over boiling water for 30 to 40 minutes, until the logs feel firm to the touch.
7. Step 7: Remove the logs from the steamer and allow them to cool completely before unwrapping and slicing.

Tips & Variations

• For a gluten-free version, substitute vital wheat gluten with chickpea flour and adjust liquid quantities as needed for dough consistency.
• Use fresh garlic and onions for a more vibrant flavor, but reduce quantities to avoid overpowering the mixture.
• Adjust chili flakes to control the spiciness, or omit them entirely for a milder taste.
• Try different herbs like Italian seasoning or fresh parsley to customize the flavor profile.
• If you don’t have liquid smoke, smoked paprika can help add a subtle smoky note.

Storage

Store the vegan salami in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Reheat gently by steaming or warming in a skillet before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I eat the vegan salami cold?

Yes, this vegan salami is delicious cold, especially sliced thin on sandwiches or charcuterie boards.

What if I don’t have a steamer?

If you don’t have a steamer, you can steam the logs in a large pot with a metal rack or use a slow cooker with some water at the bottom. Just ensure the logs don’t touch the water directly and steam until firm.

Vegan Salami: Flavorful Plant-Based Delight Recipe

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5 from 115 reviews

This vegan salami recipe offers a flavorful, plant-based alternative to traditional salami, made from vital wheat gluten and a blend of aromatic spices. Steamed to perfection, it delivers a firm texture and smoky taste perfect for sandwiches, charcuterie boards, or snacking.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 2 vegan salami logs, approximately 12 servings 1x
• Category: Snack
• Method: Steaming
• Cuisine: Vegan
• Diet: Vegan

Ingredients

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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 the vital wheat gluten, smoked paprika, garlic powder, fennel seeds, sea salt, onion powder, dried oregano, dried parsley, black pepper, and chili flakes to ensure all spices are evenly distributed.
2. Mix wet ingredients: In a separate bowl, whisk together the low-sodium vegetable broth, tomato paste, avocado oil, soy sauce, and liquid smoke until fully combined to create a flavorful liquid base.
3. Form the dough: Gradually pour the wet mixture into the dry ingredients bowl, stirring continuously to form a cohesive dough. Knead the dough gently until it becomes elastic and holds together well.
4. Shape the logs: Divide the dough into two equal parts and shape each into a firm log. Wrap each log tightly in aluminum foil to prepare for steaming.
5. Steam the salami: Place the foil-wrapped logs in a steamer basket over boiling water and steam for 30 to 40 minutes. The steaming process firms up the dough, infusing it with flavors and creating the desired texture.
6. Cool and slice: Remove the logs from the steamer and allow them to cool completely before unwrapping. Once cooled, slice into thin pieces for serving or use in recipes.

Notes

• For a gluten-free version, substitute vital wheat gluten with chickpea flour but note the texture will differ.
• Adjust chili flakes according to your preferred spice level or omit for a milder taste.
• Liquid smoke adds smoky flavor but can be omitted if unavailable.
• Steaming ensures a firm texture without baking or frying, preserving moisture.
• Store leftovers refrigerated in an airtight container for up to 5 days.
• Use sliced vegan salami in sandwiches, salads, or charcuterie boards.

Keywords: vegan salami, plant-based salami, vegan snack, meat alternative, steamed vegan salami, gluten-free option, smoker paprika salami