0 from 3 votes
Smoky Vegan Salami
Whether you're entertaining or relaxing, this recipe hits the spot.
Prep Time
10 mins
Cook Time
1 hr
Servings: 6
Calories: 110 kcal
Course:
Others
Ingredients
- 1 cup vital wheat gluten
- 2 tsps smoked paprika
- 2 tsps garlic powder
- 1 tsp fennel seeds
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 1/8 to 1/4 tsp cayenne pepper flakes
- 1/2 cup low sodium vegetable broth
- 2 TBS tomato paste
- 1 TBS extra virgin olive oil
- 1 TBS soy sauce or tamari
- 2 tsps liquid smoke
Instructions
- Assemble your ingredients and double-check you have everything.
- In a large mixing bowl, whisk together the wheat gluten, paprika, garlic powder, fennel seeds, onion powder, oregano, parsley, salt, pepper, and cayenne until well combined.
- In a separate bowl, whisk together the broth, tomato paste, olive oil, soy sauce, and liquid smoke until well combined.
- Pour the wet ingredients into the dry and stir well until the mixture begins to come together until it resembles a ball of dough.
- Place the ball on a clean cutting board. Using your hands, knead and press the ball for 1 to 2 minutes until smooth and completely combined.
- Cut the ball of salami in half. Roll the 2 pieces into the shape of a salmi log that is approximately 6 inches long.
- Wrap each salami in parchment paper and then wrap these in aluminum foil, making sure the foil is long enough to overlap. Twist the ends of the foil to close around the salami.
- Add just enough water to a large wide pot that you can fit a steamer basket into, without allowing the water to rise above the basket. Bring this to a boil and then reduce the heat to maintain a low simmer. Place the salami inside the basket and cover the pot. Steam for 45 to 60 minutes, keeping an eye on the water to make sure it doesn't completely boil away. Check the salami at 45 minutes and continue to cook until it feels solid and able to hold its shape.
- Place the salami on your cutting board and gently remove the foil and paper. The salami should appear smooth and feel firm to the touch.
- Allow the salami to cool completely. Slice and enjoy as you would any sliced deli meat in sandwiches, on a charcuterie board, or as a pizza topping.
- Seal and store in the refrigerator for up to one week or in the freezer for up to three months.
Cup of Yum
Nutrition Information
Calories
110kcal
(6%)
Carbohydrates
6g
(2%)
Protein
16g
(32%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
609mg
(25%)
Potassium
117mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
410IU
(8%)
Vitamin C
1mg
(1%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 110
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 16g | 32% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 609mg | 25% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.