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Homemade Vegan Salami

Savory Homemade Vegan Salami to Wow Your Taste Buds

Discover this Homemade Vegan Salami recipe that delivers guilt-free indulgence with rich flavors, perfect for sandwiches or charcuterie boards.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Snacks
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salami
  • 1 cup Vital Wheat Gluten Substitute with chickpea flour for gluten-free
  • 2 tablespoons Smoked Paprika Regular paprika can be used for a lighter taste
  • 2 teaspoons Garlic Powder Adjust with fresh garlic as needed
  • 1 teaspoon Fennel Seeds Anise seeds can be a substitute
  • 1 teaspoon Sea Salt Opt for low-sodium options
  • 2 teaspoons Onion Powder Substitute with fresh onions if preferred
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Parsley
  • ½ teaspoon Black Pepper Adjust to suit your palate
  • ½ teaspoon Chili Flakes Adjust to suit your palate
  • 1 cup Low-Sodium Vegetable Broth Water can be a substitute
  • 2 tablespoons Tomato Paste Sun-dried tomatoes can be an alternative
  • 2 tablespoons Avocado Oil Any vegetable oil can work
  • 2 tablespoons Soy Sauce Tamari serves as a gluten-free choice
  • 1 teaspoon Liquid Smoke Can be omitted for a milder taste

Equipment

  • large mixing bowl
  • steamer basket
  • Spatula
  • knife
  • Aluminum foil

Method
 

Step-by-Step Instructions for Homemade Vegan Salami
  1. Combine all dry ingredients in a bowl and stir thoroughly.
  2. Whisk wet ingredients together until smooth.
  3. Gradually mix wet into dry ingredients and knead for about 5 minutes.
  4. Shape and wrap the dough into logs, then steam for 30-40 minutes.
  5. Cool the logs completely, then slice thinly to serve.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 15gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 300mgPotassium: 200mgFiber: 3gSugar: 1gCalcium: 2mgIron: 6mg

Notes

Thoroughly knead the dough to develop gluten for the best texture. Cool completely before slicing for denser consistency. Wrap leftovers tightly for storage.

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