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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/vegan-salami-flavorful-plant-based-delight-recipe/