Vegan Salami

Vegan Salami is an alternative to the original cured meat & is tough, cut, & loaded with a savory taste. Plant-based ingredients in this recipe are used in a combination of ingredients that result in a meaty feel without the use of animal products. The flavor is thick with a smokiness & spices that provide boldness to the salami. It is a good sandwich meat, charcuterie offering/a pizza/pasta topping in this vegan variation. Vegan Salami is easy to make, can be pre-prepared & has a long shelf life in the refrigerator of several days.

STATS:

• Diet: Vegan
• Course: Appetizer / Snack
• Cuisine: International
• Time for prep: 20 minutes
• Cooking time: 1 hour 15 minutes
• Working time (total): 1 hour 35 minutes
• Size/serving: 4–6 slices
• Total yield: 2 medium salamis
• Level of difficulty: Moderate
• Mode of cooking: Steaming

EQUIPMENT:

• Large mixing bowl
• Measuring cups & spoons
• Whisk
• Food processor/blender
• A steamer/a large pot with a steaming rack
• Aluminum foil
• Sharp knife

INGREDIENTS:

• 3 tablespoons chickpea flour
• 1 cup vital wheat gluten
• 2 tablespoons nutritional yeast
• 1 tablespoon smoked paprika
• A teaspoon of garlic powder
• 1 teaspoon onion powder
• One teaspoon of ground black pepper
• 1 teaspoon ground fennel seeds
• ½ teaspoon chili flakes (optional)
• 1 teaspoon salt
• ¾ cup water
• 2 tablespoons soy sauce/tamari
• Two tablespoons of olive oil
• 2 tablespoons tomato paste
• 1 tablespoon maple syrup
• One teaspoon of liquid smoke

INGREDIENT NOTES:

Vital wheat gluten:

• This protein is the primary one to provide the vegan salami with the firm yet chewy consistency. It is cooked by steaming to obtain a sliceability like that of meat. Fresh, good quality gluten is going to work the best.

Chickpea flour:

• Gives it a touch of softness & prevents the salami from being too rubbery. It enhances protein & nutrients as well.

Nutritional yeast:

• Imparts some savory, cheesy flavor & depth to the palate. It goes with the smoky spices.

Smoked paprika:

• Gives the propitious smoky flavor & rich crimson color. Regarding a high-tasting smoked type to get a sweet one.

Garlic/onion powder:

• Add a lower-intensity aromatic flavor, which mixes with the rest of the spices.

Seeds of ground fennel:

• Contribute a whiskeyish flavor that is customary in most salami dishes. Most of the taste is in freshly ground seeds.

Water, soy sauce:

• Add moisture, umami. Malaysian tamari also works well as a gluten substitute.

Olive oil:

• Gives it some richness & makes the texture keep some moisture.

Tomato paste & maple syrup:

• The tomato paste enhances the color and flavor & the balance between saltiness comes with the help of maple syrup.

Liquid smoke:

• One of the important ingredients of the smoked, cured flavor is no meat.

INGREDIENTS:

1. In a large bowl, combine nutritional yeast, smoked paprika, chickpea flour, essential wheat gluten, & other ingredients.
2. Mix till incorporated.
3. Mix the water, soy sauce, etc., in a separate basin till smooth.
4. The dry mixture needs to be mixed with the liquid mixture. Stir till it begins to assemble.
5. For two to three minutes, knead the dough with your hands till it becomes elastic & hard.
6. Split into two halves. Make a 6-inch log out of each.
7. Tightly wrap each log with foil. To seal, twist the ends.
8. Put the potatoes in boiling water in a steamer basket.
9. For one hour & fifteen minutes, steam. Halfway through, turn.
10. Take it out of the steamer. Let cool fully in the foil.
11. After unwrapping, thinly slice. For the next week, keep it in the freezer in an airtight, sealed jar.

TIPS:

• Don’t overmix the dough, as it quickens the salami to be too tough.
• Adjust the spice to your tastes. For a spicier salami, use an extra chilli flakes/cayenne.
• If you prefer a chewier salami, add 10 more minutes of steaming.
• This salami freezes for as much as three months. Slice before freezing to make for easy portioning.

STORAGE INFORMATION:

Refrigerate:

• Store vegan salami for a maximum of seven days in an airtight jar. To keep it fresh and wet.

Freezer:

• Place in a freezer bag after carefully wrapping in plastic or foil. Keep for no longer than three months. To make it easier to use, slice before freezing.

FAQs:

Can I bake, instead of steaming?

• Yes, but the best texture is steaming. When baking, just put it well wrapped in foil and cook in the oven at 350°F (175 °C) for approximately 50 minutes.

What do I do with vegan salami?

• It goes perfectly in a sandwich, wrap/on a pizza/put it on a vegan charcuterie board with some crackers and plant-based cheese.

So does it taste exactly like meat salami?

• It is of the same smoky, spiced flavor but lighter and non-greasy. The texture is on the “firm, but not meat” side.

Can it be made oil-free?

• Yes, use some extra water/vegetable broth. The texture of the same will be reduced a bit in richness.

NUTRITIONAL INFORMATION

Calories: 120
Carbs: 8g
Protein: 16g
Fat: 3g
Fiber: 2g
Sodium: 420mg
Iron: 2.5mg
Calcium: 40mg
Potassium: 180mg