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–+ servings
Homemade Vegan Salami

Homemade Vegan Salami That Will Wow Your Taste Buds

This homemade vegan salami combines bold flavors and a chewy texture, making it a delightful alternative to traditional meats.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Snacks
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salami Mix
  • 1 cup Vital Wheat Gluten Can swap with chickpea flour for a gluten-free version.
  • 2 tablespoons Smoked Paprika Regular paprika can be used if needed.
  • 1 tablespoon Garlic Powder Use fresh garlic for a stronger punch if desired.
  • 1 teaspoon Fennel Seeds Anise seeds can be a great alternative.
  • 1 teaspoon Sea Salt Choose low-sodium options to support heart health.
  • 1 teaspoon Onion Powder Fresh onions can work as a substitute.
  • 1 teaspoon Dried Oregano Italian seasoning can be swapped in if you like.
  • 1 tablespoon Dried Parsley Fresh parsley works beautifully too.
  • 1 teaspoon Black Pepper Adjust the quantity based on your spice preference.
  • 1 teaspoon Chili Flakes Omit or reduce for milder flavors if preferred.
For the Moisture & Flavor
  • 1 cup Low-Sodium Vegetable Broth Water can be a backup, though broth is tastier.
  • 2 tablespoons Tomato Paste Sun-dried tomatoes can offer a unique flavor twist.
  • 2 tablespoons Avocado Oil Any neutral vegetable oil can work.
  • 2 tablespoons Soy Sauce Tamari is perfect for a gluten-free version.
  • 1 teaspoon Liquid Smoke Feel free to leave it out if it's not at hand.

Equipment

  • Mixing bowl
  • Wooden spoon
  • Steaming basket
  • Aluminum Foil
  • Sharp Knife

Method
 

Instructions
  1. In a large mixing bowl, whisk together the vital wheat gluten, smoked paprika, garlic powder, fennel seeds, sea salt, onion powder, dried oregano, dried parsley, black pepper, and chili flakes.
  2. In a separate bowl, whisk together the low-sodium vegetable broth, tomato paste, avocado oil, soy sauce, and liquid smoke until smooth.
  3. Gradually pour the wet ingredients into the dry mixture, stirring until a thick dough forms. Knead gently for about 5 minutes on a clean surface until elastic and cohesive.
  4. Divide the dough in half and shape into two logs, approximately 6 inches long and 2 inches in diameter. Wrap tightly in aluminum foil.
  5. Set a pot of water to boil, place the wrapped logs in a steaming basket over the boiling water, cover, and steam for 30-40 minutes.
  6. Once steamed, remove the salami logs from the pot and let cool completely at room temperature. After cooling, unwrap and slice thinly.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 15gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 300mgPotassium: 250mgFiber: 4gSugar: 1gCalcium: 3mgIron: 10mg

Notes

Store tightly wrapped in the refrigerator for up to 7 days or freeze for up to 3 months. Slice while cold for cleaner cuts. Allow to come to room temperature before serving.

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