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

Scale

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