Vegan Salami

Vegan Salami Recipe

By Loving It Vegan

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 40 mins

Ingredients

1/3 cup (50g) Vital Wheat Gluten

2 Tbsp Cornstarch

1 tsp Onion Powder

1 tsp Garlic Powder

1/4 cup (60ml) Vegetable Stock

1 Tbsp Toasted Sesame Oil

2 cups (300g) Vital Wheat Gluten

1/4 cup (15g) Nutritional Yeast

2 tsp Smoked Paprika

1 tsp Onion Powder

1 tsp Garlic Powder

1/2 tsp Red Pepper Flakes (Chili Flakes)

1/3 cup (80ml) Toasted Sesame Oil

1/3 cup (80ml) Soy Sauce

2/3 cup (173g) Tomato Paste

1 Tbsp Maple Syrup

2 tsp Liquid Smoke

1 Tbsp Dijon Mustard

2 Cloves Garlic (Crushed)

1/2 cup (85g) Pickled Beet Slices

1 tsp Salt

1 tsp Ground Black Pepper

Ground Black Pepper

Instructions

1White fat: Add vital wheat gluten, cornstarch, onion powder and garlic powder to a mixing bowl and mix together.

2Now add vegetable stock and toasted sesame oil and form into a dough. Knead the dough for 1 minute.

3Then place the dough onto a wooden board and flatten it out with your hands.

4Cut it first into strips and then cut the strips into chunks. Set aside.

5Salami: Add vital wheat gluten, nutritional yeast, smoked paprika, onion powder, garlic powder and red pepper flakes (chili flakes) and mix together.

6Now add toasted sesame oil, soy sauce, tomato paste, maple syrup, liquid smoke, dijon mustard, crushed garlic, pickled beets, salt and ground black pepper to a blender jug and blend until smooth.

7Pour this out over the dry ingredients and mix in.

8Get in there with your hands and form it into a dough and knead for around 1 minute.

9Then flatten it out on a wooden board with your hands. Place the chunks of white fat on top.

10Roll it into a ball and then form it roughly into a sausage shape.

11Cut the sausage into two and then roll each half in ground black pepper.

12Wrap the two sausages in parchment paper and then in foil, twisting the ends of the foil to seal it.

13Place them into a steamer basket over a pot of boiling water and steam for 40 minutes.

14Let them cool on the counter until they reach room temperature and then place into the fridge (still sealed) and cool until chilled.

15When completely cooled, unwrap the salami from the foil, and cut into slices and serve.

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