Vegan Salami Recipe (An Italian Twist Of Flavors) Recipe
Introduction
This Vegan Salami recipe offers a delicious plant-based twist on a classic Italian favorite. It delivers bold, smoky, and savory flavors with a satisfying, chewy texture that’s perfect for sandwiches, pizza, or charcuterie boards. With simple ingredients and easy steps, you can enjoy a homemade vegan salami that’s full of flavor and impressively authentic.
Ingredients
- 1 cup vital wheat gluten
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon fennel seeds
- 1 teaspoon sea salt
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
- 1/2 teaspoon chili flakes
- 1/2 cup low-sodium vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon avocado oil (or other neutral-flavored oil)
- 1 tablespoon soy sauce
- 2 tablespoons liquid smoke
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a large mixing bowl, combine all dry ingredients: vital wheat gluten, smoked paprika, garlic powder, fennel seeds, sea salt, onion powder, dried oregano, dried parsley, black pepper, and chili flakes. Stir well to distribute evenly.
- Step 3: In a separate bowl, whisk together the wet ingredients: vegetable broth, tomato paste, avocado oil, soy sauce, and liquid smoke until fully blended.
- Step 4: Pour the wet mixture into the dry ingredients and stir until a dough-like consistency forms.
- Step 5: Transfer the dough to a lightly floured surface and knead for 1-2 minutes until soft and smooth.
- Step 6: Divide the dough into two equal parts and roll each into a 6-inch log shape.
- Step 7: Wrap each log tightly in parchment paper, then wrap again in aluminum foil, twisting the ends securely to seal.
- Step 8: Place the wrapped logs on a baking sheet and bake for 45-55 minutes, flipping halfway through.
- Step 9: After baking, carefully unwrap one end to check doneness—the salami should be firm with slight give. Let cool completely before fully unwrapping and slicing.
- Step 10: Slice and enjoy on pizza, sandwiches, charcuterie boards, or as a snack.
Tips & Variations
- For a finer texture, pulse the dry ingredients in a food processor before mixing wet ingredients.
- If you lack liquid smoke, substitute smoked salt or add more smoked paprika, though flavor will differ.
- Add chopped sun-dried tomatoes, olives, or roasted red peppers to the dough for extra flavor and texture.
- Increase chili flakes or add a pinch of cayenne pepper for a spicier salami.
- Try pan-frying slices after baking or steaming for a crispy finish.
Storage
Store cooked and cooled vegan salami in an airtight container in the refrigerator for up to one week. To freeze, wrap logs tightly in plastic wrap and foil, or place in a freezer-safe bag. Thaw in the refrigerator overnight before slicing. Reheat slices gently by pan-frying or warming in the oven if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe without vital wheat gluten?
Vital wheat gluten is essential for the chewy, “meaty” texture of this vegan salami and does not have a direct substitute that provides the same results.
Can I freeze this vegan salami?
Yes, you can freeze cooked and cooled salami logs. Wrap them well to prevent freezer burn, and thaw in the refrigerator before slicing and serving.
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Vegan Salami Recipe (An Italian Twist Of Flavors) Recipe
- Total Time: 1 hour 10 minutes
- Yield: 2 salami logs (approximately 10 servings per log) 1x
- Diet: Vegan, Vegetarian
Description
This flavorful Vegan Salami recipe offers an Italian twist on traditional cured meats, delivering a chewy, smoky, and spicy plant-based alternative made from vital wheat gluten and a complex blend of authentic spices. Perfect for charcuterie boards, sandwiches, pizzas, or as a snack, this homemade vegan salami is both satisfying and versatile, capturing the nostalgic richness of classic salami with wholesome, simple ingredients.
Ingredients
Dry Ingredients
- 1 cup vital wheat gluten
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon fennel seeds
- 1 teaspoon sea salt
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
- 1/2 teaspoon chili flakes
Wet Ingredients
- 1/2 cup low-sodium vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon avocado oil (or other neutral-flavored oil)
- 1 tablespoon soy sauce
- 2 tablespoons liquid smoke
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the salami logs.
- Mix Dry Ingredients: In a large mixing bowl, combine vital wheat gluten, smoked paprika, garlic powder, fennel seeds, sea salt, onion powder, dried oregano, dried parsley, black pepper, and chili flakes. Stir thoroughly to evenly distribute all spices and dry components.
- Whisk Wet Ingredients: In a separate bowl, combine low-sodium vegetable broth, tomato paste, avocado oil, soy sauce, and liquid smoke. Whisk until the mixture is fully blended and smooth.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients bowl and stir continuously until a cohesive, dough-like consistency forms.
- Knead the Dough: Transfer the dough to a lightly floured clean surface and knead for 1-2 minutes until it becomes soft, smooth, and well combined.
- Shape the Salami: Divide the dough into two equal portions. Roll each portion into a salami log approximately 6 inches long.
- Wrap the Salami: Wrap each salami log tightly in parchment paper, then wrap again in aluminum foil, twisting the ends securely to seal completely.
- Bake: Place the wrapped logs on a baking sheet and bake for 45-55 minutes, flipping them halfway through to ensure even cooking.
- Cool and Test: After baking, carefully unwrap one end of a log and press to check doneness; the salami should feel firm with a slight give. Allow to cool fully before unwrapping completely and slicing.
- Serve: Slice the vegan salami thinly and enjoy it on pizza, sandwiches, charcuterie boards, or as a standalone snack.
- Steaming Alternative – Prepare Dough: Follow steps 2-4 above for preparing and combining ingredients.
- Shape and Wrap: Follow steps 6-7 for shaping and wrapping the salami logs.
- Steam Setup: Pour 1-2 inches of water into a large pot and place a steamer basket inside, ensuring it stays above water level. Bring water to a boil, then reduce to simmer.
- Steam the Salami: Place wrapped logs into the steamer basket, cover tightly, and steam for 45-60 minutes. Monitor water level and add more if necessary.
- Cool: Remove salami logs carefully from the steamer and let cool completely before unwrapping and slicing.
- Serve: Enjoy steamed vegan salami sliced thin, ideal for multiple serving applications.
Notes
- For a smoother texture, pulse dry ingredients in a food processor before adding wet ingredients.
- If liquid smoke is unavailable, substitute smoked salt or increase smoked paprika, though flavor intensity may vary.
- You can customize the spice blend with Italian seasoning, cayenne pepper, or add-ins like sun-dried tomatoes and olives.
- Cooking time can be adjusted for smaller, individual salamis; reduce time accordingly.
- Store cooked, cooled salami in an airtight container refrigerated for up to one week.
- Frozen cooked salami lasts well; wrap tightly and thaw overnight in the refrigerator before use.
- Do not substitute vital wheat gluten, as it is key for the chewy, meaty texture.
- If salami is too dry, reduce baking time or ensure accurate liquid measurements; if too soft, increase cooking time slightly.
- Adjust chili flakes for desired heat level; a pinch of cayenne pepper can increase spiciness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian-inspired Vegan
Keywords: Vegan salami, plant-based salami, Italian vegan recipe, homemade vegan charcuterie, vital wheat gluten salami, smoked paprika salami, vegan deli meat, vegan snacks, plant-based protein, vegan lunch ideas
