Vegan Salami: Flavorful Plant-Based Delight Recipe

Introduction

Discover the rich, smoky flavors of vegan salami with this easy plant-based recipe. Perfect for sandwiches, charcuterie boards, or snacking, it offers a delightful twist on a classic favorite without any animal products.

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 dry ingredients: vital wheat gluten, smoked paprika, garlic powder, fennel seeds, sea salt, onion powder, oregano, parsley, black pepper, and chili flakes.
2. Step 2: In a separate bowl, mix 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 thoroughly until a dough forms.
4. Step 4: Divide the dough into two equal portions and shape each into a log.
5. Step 5: Wrap each log tightly in aluminum foil, ensuring no gaps for steam to escape.
6. Step 6: Steam the wrapped logs for 30 to 40 minutes until they become firm to the touch.
7. Step 7: Allow the logs to cool completely before unwrapping and slicing.

Tips & Variations

• To achieve a gluten-free version, substitute vital wheat gluten with chickpea flour, but expect a different texture.
• Adjust the amount of chili flakes to control the spiciness to your taste.
• For a more intense smoky flavor, add a bit more liquid smoke, but use it sparingly.
• Try fresh herbs instead of dried to give the salami a brighter flavor.
• Serve on toasted bread or with crackers and vegan cheese for a delicious snack.

Storage

Store vegan salami wrapped tightly in the refrigerator for up to one week. For longer storage, slice and freeze in an airtight container for up to 3 months. To reheat, steam or warm slices gently in a pan to bring back softness without drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, you can replace vital wheat gluten with chickpea flour, but keep in mind the texture will be less chewy and more crumbly compared to the traditional version.

Is liquid smoke necessary?

Liquid smoke adds a distinctive smoky flavor, but if you don’t have it, you can omit it. The smoked paprika will still provide some smokiness, though the flavor will be milder.

Vegan Salami: Flavorful Plant-Based Delight Recipe

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4.6 from 685 reviews

Discover a delicious and flavorful Vegan Salami recipe that uses vital wheat gluten and a blend of aromatic spices to create a plant-based deli delight. This easy-to-make vegan meat alternative is perfect for sandwiches, charcuterie boards, or snacking. Steamed to firm perfection, it offers a smoky, savory taste with a firm texture that mimics traditional salami.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 2 logs, approximately 12-16 servings depending on slice thickness 1x
• Category: Vegan Meat Substitute
• Method: Steaming
• Cuisine: Vegan, Plant-Based
• Diet: Vegan

Ingredients

Scale 1x2x3x

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 together 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 the spices are evenly distributed.
2. Mix Wet Ingredients: In a separate bowl, blend the low-sodium vegetable broth, tomato paste, avocado oil, soy sauce, and liquid smoke until the mixture is smooth and uniform.
3. Form Dough: Gradually add the wet ingredients to the dry mixture, stirring continuously until a dough forms. Knead briefly to ensure all ingredients are well incorporated and the dough holds together firmly.
4. Shape the Logs: Divide the dough into two equal portions and shape each into a cylindrical log, ensuring they are compact and smooth to hold their shape during steaming.
5. Wrap Logs: Tightly wrap each log in aluminum foil, sealing the ends securely to prevent water from entering during steaming.
6. Steam the Logs: Place the wrapped logs in a steamer basket over boiling water and steam for 30 to 40 minutes until the logs are firm and cooked through.
7. Cool and Slice: Remove the logs from the steamer, let them cool completely at room temperature or in the refrigerator, then unwrap and slice thinly to serve as desired.

Notes

• For a gluten-free alternative, substitute vital wheat gluten with chickpea flour but expect a different texture.
• Adjust chili flakes to manage the spiciness level based on preference.
• Liquid smoke adds a smoky flavor, but you can omit it if unavailable.
• Steamed logs can be stored in the refrigerator for up to 5 days or frozen for longer storage.
• Use tamari instead of soy sauce for a gluten-free version.

Keywords: Vegan Salami, Plant-Based Salami, Vegan Meat Substitute, Gluten-Free Salami Alternative, Smoked Vegan Salami, Steamed Vegan Sausage