Vegan Salami: Flavorful Plant-Based Delight Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Wrap Logs: Tightly wrap each log in aluminum foil, sealing the ends securely to prevent water from entering during steaming.
- 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.
- 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
