Homemade Vegan Salami (Print Version)
# Ingredients:
→ Base & Seasonings
01 -
1 cup vital wheat gluten
02 -
2 teaspoons smoked paprika
03 -
2 teaspoons garlic powder
04 -
1 teaspoon fennel seeds
05 -
1 teaspoon sea salt
06 -
1 teaspoon onion powder
07 -
1 teaspoon dried oregano
08 -
1 teaspoon dried parsley
09 -
1 teaspoon black pepper
10 -
½ teaspoon chili flakes
→ Wet Ingredients
11 -
½ cup low-sodium vegetable broth
12 -
2 tablespoons tomato paste
13 -
1 tablespoon avocado oil (or any neutral-flavored oil)
14 -
1 tablespoon soy sauce
15 -
2 tablespoons liquid smoke
# Instructions:
01 -
Get your oven nice and hot at 375°F (190°C)
02 -
Grab a large bowl and toss in all those dry ingredients - your gluten, spices, and herbs. Give them a good mix so everything's evenly distributed
03 -
In another bowl, combine your broth, tomato paste, oil, soy sauce, and that fantastic liquid smoke. Whisk until everything's smooth and happy together
04 -
Pour your wet mixture into the dry ingredients and stir until you've got a nice dough forming
05 -
Move your dough to a clean counter and knead it for about 1-2 minutes until it feels just right - soft but well combined
06 -
Split the dough in two and roll each piece into a salami shape, about 6 inches long
07 -
Wrap each log in parchment paper first, then aluminum foil. Make sure to twist the ends to keep everything snug
08 -
Pop them on a baking sheet and let them bake for 45-55 minutes. Don't forget to flip them halfway!
09 -
Once they're done, let them cool completely before slicing into your creation
# Notes:
01 -
For the best flavor experience, let your salami rest overnight in the fridge - trust me, it's worth the wait!
02 -
Feel free to play with the spice levels - add more chili if you're feeling brave!
03 -
This salami keeps well in the fridge for up to a week, or freeze it for up to 3 months