Homemade vegan salami

Why you’ll love this recipe

I love how this recipe allows me to create a delicious deli-style option without any meat. The blend of spices, herbs, and smoky flavor gives it depth, while the texture turns out surprisingly close to classic salami. I also like how customizable it is, letting me adjust the spices to suit my taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup vital wheat gluten
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon fennel seeds
• 1 teaspoon sea salt
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 tablespoon dried parsley
• 1 teaspoon black pepper
• 1/2 teaspoon chili flakes
• 1 cup low-sodium vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons avocado oil
• 2 tablespoons soy sauce
• 1 teaspoon liquid smoke

Directions

1. I start by combining all the dry ingredients in a large mixing bowl, making sure the spices are evenly distributed.
2. In a separate bowl, I mix together the vegetable broth, tomato paste, oil, soy sauce, and liquid smoke until well combined.
3. I pour the wet mixture into the dry ingredients and mix everything until it forms a firm dough.
4. I divide the dough into two portions and shape each into a log.
5. I wrap each log tightly in aluminum foil to hold its shape during cooking.
6. I steam the wrapped logs for 30 to 40 minutes until they become firm.
7. I let the logs cool completely before unwrapping, slicing, and serving.

Servings and timing

I get about 8 servings from this recipe. The preparation takes around 45 minutes, and the cooking time is about 30 to 40 minutes, making the total time approximately 1 hour and 25 minutes.

Variations

I like to experiment with different spice blends to create unique flavors. Sometimes I add crushed red pepper for extra heat or swap fennel seeds with anise for a slightly sweeter note. I also enjoy adding sun-dried tomatoes for a richer taste or using tamari instead of soy sauce for a gluten-free option.

Storage/reheating

I store the vegan salami in an airtight container in the refrigerator for up to 5 days. When I want to use it, I slice it thinly and serve it cold or lightly pan-fry it for a slightly crisp texture. I can also freeze it for longer storage and thaw it in the refrigerator before use.

FAQs

Can i make this gluten-free?

I can substitute vital wheat gluten with chickpea flour, though the texture will be different and less chewy.

What gives this salami its smoky flavor?

I rely on smoked paprika and liquid smoke to create that classic smoky taste.

Can i skip the liquid smoke?

I can skip it, but I notice the flavor will be less smoky and slightly different.

How do i get the best texture?

I make sure to mix the dough well and steam it properly so it firms up and slices easily.

Can i slice it thin like deli meat?

I can slice it thinly once it has cooled completely, which helps maintain clean and even slices.

Conclusion

I find this homemade vegan salami to be a creative and satisfying plant-based option that brings bold flavor and versatility to my kitchen. It is simple to prepare, easy to customize, and works well in sandwiches, wraps, or snack boards.