Spicy Vegan Salami
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6 Servings
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Calories
111 kcal
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Course
Side Dish, Main Course, Snacks
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Cuisine
Italian
Spicy Vegan Salami
Description
This vegan salami uses vital wheat gluten as its base, blended thoroughly with smoked paprika, garlic powder, fennel seeds, chili flakes, and other dry spices that mimic traditional salami flavors. Wet ingredients such as vegetable broth, tomato paste, avocado oil, soy sauce, and liquid smoke are added to create a pliable dough. After kneading, the dough is divided and rolled into salami-shaped logs, wrapped tightly in parchment and foil. Baking at moderate heat for around 45-55 minutes cooks the dough through, allowing it to firm and smooth out. The final product has a dense texture and a smoky, spicy flavor profile enhanced by the seasonings and liquid smoke.
The salami can be sliced and used in sandwiches, appetizers, or as a protein addition to various dishes. Adjusting or omitting chili flakes controls the heat level.
Store the vegan salami refrigerated for up to one week or freeze for up to three months to preserve freshness. Use parchment paper as a barrier inside the foil wrap to avoid direct foil contact if preferred. Proper kneading ensures even flavor and the best texture.
Ingredients
Dry Ingredients
- 1 cup vital wheat gluten
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon fennel seeds
- 1 teaspoon salt sea salt
- 1 teaspoon onion powder
- 1 teaspoon oregano dried
- 1 teaspoon parsley dried
- 1 teaspoon black pepper
- ½ teaspoon chili flakes
Wet Ingredients
- ½ cup vegetable broth low sodium
- 2 tablespoons tomato paste
- 1 tablespoon avocado oil or your choice of neutral flavoured oil
- 1 tablespoon soy sauce
- 2 teaspoons liquid smoke
Instructions
Oven Instructions
- Preheat the oven to 375 degrees F.
- Combine all the dry ingredients in a bowl and mix well. Then combine the wet ingredients in a separate bowl and whisk to combine.
- Pour the wet into the dry and start mixing until mostly combined and you have what resembles dough. Then transfer to a clean surface or cutting board and use your hands to knead and press the dough for 1-2 minutes. It should feel soft and look well combined.
- Now cut your dough into two equally sized pieces and roll them out into salami shapes that will be about 6 inches long. It doesn't have to be perfect, it will get smooth as it cooks. Then wrap each salami with parchment paper and then aluminum foil, making sure the foil is long enough to overlap and then twist the ends. (See process shots above for a visual.)
- Place the wrapped salami on a baking sheet and bake for 45-55 minutes, flipping them over at the halfway point.
- Remove from the oven and gently peel the foil to see if the salami appear smooth and poke with your finger to test its firmness. They should feel firm, but still give a little to pressure. They will firm up more as they cool.
- Let cool completely, then slice and enjoy with pizza, in sandwiches, on a charcuterie board, or as a snack.
Steaming Instructions
- Follow steps 2-4 above to prepare your salami. Then add 1-2" of water to a large pot that will fit your steamer basket, WITHOUT the water touching your basket. Bring to a boil and then reduce heat to maintain a low boil and place the salami inside your basket.
- Cover and steam for 45-60 minutes, keeping an eye on your water to make sure it doesn't completely evaporate. Start checking on them around the 45 minute mark. Gently remove the foil, the salami should appear smooth. You may give it a poke with your finger or tongs to test firmness. They should feel firm but still give a little to pressure. They'll firm up more as they cool.
- Let cool completely, then slice and enjoy with pizza, in sandwiches, on a charcuterie board, or as a snack.
Notes
- Thoroughly knead the dough for uniform texture and flavor development.
- Shape imperfections smooth out during baking; don’t worry about exact form before cooking.
- Use parchment paper between dough and foil if you prefer to avoid foil touching the food directly.
- Adjust spiciness by omitting chili flakes for milder flavor while keeping black pepper for complexity.
- Store refrigerated in a sealed container up to one week, or freeze up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111cal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 16g | 32% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 631mg | 26% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 468IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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