Vegan Salami (Print View)
Discover how to whip up a savory vegan salami that's ideal for charcuterie boards and sandwiches, loaded with irresistible flavor.
# What You'll Need:
→ Seasonings & Dry Mix
01 -
1 cup of essential wheat gluten
02 -
1 teaspoon ground fennel seeds
03 -
2 teaspoons paprika, smoky kind
04 -
2 teaspoons garlic powder spice
05 -
1 teaspoon dried onion powder
06 -
1 teaspoon black ground pepper
07 -
1 teaspoon parsley flakes, dried
08 -
1 teaspoon oregano, dried
09 -
1 teaspoon salt, sea variety
10 -
½ teaspoon crushed chili peppers
→ Liquid Ingredients
11 -
½ cup of veggie broth that’s low in salt
12 -
1 tablespoon oil like avocado or a mild one you prefer
13 -
2 tablespoons of smoked-flavoring liquid
14 -
1 tablespoon of soy sauce for some umami kick
15 -
2 tablespoons of tomato puree/paste
# Directions:
01 -
Preheat that oven of yours to 375°F (190°C) so it's all set
02 -
Take a big mixing bowl, toss in your gluten, and mix in all the spices and herbs until everything’s even in there
03 -
In a separate container, whisk together your broth, tomato paste, oil, soy sauce, and smoky liquid until it’s blended into one smooth mixture
04 -
Add your liquid mix into the bowl with the dry stuff and stir it up well; it should come together to make a dough
05 -
Turn the dough onto a clean surface and knead it gently for a minute or two until it’s well-mixed and soft but firm
06 -
Divide the dough into two pieces. Roll each one into a sausage-like log about 6 inches long
07 -
Cover each log in parchment paper first, then wrap them again with foil, twisting the edges to seal it all up tightly
08 -
Lay the wrapped rolls on a baking tray and bake for 45–55 minutes, flipping them once halfway through
09 -
Take them out and let the salami logs cool completely before slicing them up
# Notes:
01 -
For an even better taste, rest the salami in the fridge overnight before eating. You’ll love the difference!
02 -
Want more heat? Feel free to add extra chili flakes as you like!
03 -
These salamis stay good for a week in the fridge. Or pop them in a freezer, and they’ll last up to three months