Tasty Homemade Salami

This homemade vegan salami is packed with smoky flavor and the perfect texture. Made with simple, wholesome ingredients, it’s ideal for sandwiches, charcuterie boards, or as a savory snack.

Ingredients for Vegan Salami

• 1 cup vital wheat gluten (Substitute with chickpea flour for gluten-free)
• 1 tablespoon smoked paprika (Can be replaced with regular paprika)
• 1 teaspoon garlic powder (Fresh garlic can be used, adjust to taste)
• 1 teaspoon fennel seeds (Can be replaced with anise seeds)
• 1 teaspoon sea salt (Low-sodium options can be used)
• 1 teaspoon onion powder (Fresh onions can be substituted)
• 1 teaspoon dried oregano (Italian seasoning blend can be used)
• 1 tablespoon dried parsley (Fresh parsley can be used)
• 1 teaspoon black pepper (Adjust quantity to preference)
• 1/2 teaspoon chili flakes (Omit or reduce for milder flavor)
• 1 cup low-sodium vegetable broth (Water can substitute, but broth is richer)
• 2 tablespoons tomato paste (Sun-dried tomatoes can be a different flavor)
• 2 tablespoons avocado oil (Any vegetable oil can substitute)
• 2 tablespoons soy sauce (Tamari can be used for gluten-free)
• 1 teaspoon liquid smoke (Omit if unavailable)

How to Make Vegan Salami

Step 1: Mix Dry Ingredients

In a large bowl, whisk together vital wheat gluten, smoked paprika, garlic powder, fennel seeds, sea salt, onion powder, dried oregano, dried parsley, black pepper, and chili flakes until well combined.

Step 2: Prepare Wet Ingredients

In a separate bowl, whisk together vegetable broth, tomato paste, avocado oil, soy sauce, liquid smoke. Stir until smooth.

Step 3: Combine Wet and Dry Mixtures

Pour wet ingredients into dry ingredients. Stir with a spoon until combined, then use your hands to knead for 2-3 minutes until a cohesive, slightly elastic dough forms.

Step 4: Shape the Salami

Divide dough into two portions. Roll each portion into a tight log, about 6 inches long. Wrap each log tightly in aluminum foil, twisting ends.

Step 5: Steam

Place wrapped logs in a steamer basket over boiling water. Cover and steam for 1 hour, ensuring water doesn’t run dry. This sets the texture.

Step 6: Cool and Slice

Remove logs from steamer and let cool completely in the foil. Once cool, unwrap and slice thinly for serving.

Helpful Recipe Notes

• For gluten-free salami, substitute vital wheat gluten with 1 cup chickpea flour plus 1/4 cup tapioca starch. Texture will be softer.
• Flavor improves after chilling overnight.
• Store tightly wrapped in the refrigerator for up to 1 week.
• For firmer texture, bake sliced salami at 350°F for 10 minutes.
• Adjust spices to your preference. Add more chili flakes for heat or extra fennel for anise flavor.

Nutrition	Amount
Calories	120 kcal
Carbohydrates	10 g
Protein	15 g
Fat	4 g
Fiber	2 g
Sugar	1 g
Sodium	180 mg

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The Recipe

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