Spicy vegan salami that’s meaty, smoky, packed with flavour and truly irresistible. It’s easy to make, with a perfectly chewy texture, you may have a hard time believing it’s vegan!
The Italian in me couldn’t help myself and I had to try a vegan cured meat, AKA vegan deli and boy oh boy does this ever impress!
I’ve fed this to skeptics and they were completely blown away, and I know you will be too.
This is my first recipe on the blog using vital wheat gluten, but I promise, there will be more to come! 🙂
EDITED Jun 2021 to add: And more to come there was. Try my seitan hot dogs too!
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Firstly, don’t be alarmed by the ingredient list. As you can see, most of the ingredients are spices and seasoning which provide the absolute best flavour to your vegan salami.
Combine all the dry ingredients and whisk together in a bowl. (photos 1-2)
Then combine the wet ingredients in another bowl and whisk to combine. (photo 3)
Now pour the wet into the dry. (photo 4)
Mix with a spoon until mostly combined and then transfer your mixture to a clean surface or cutting board. (photos 5-6)
Then knead the dough for 1-2 minutes to get everything fully combined. (photo 7)
Divide your dough into two equal pieces and roll each one into a 6 inch log. (photo 8)
Now wrap each of your vegan salami in parchment paper and then foil, twisting the ends to keep the foil sealed. (photos 9-10)
NOTES: Don’t fuss over making your vegan salami perfectly shaped. They will get smooth as they cook. The parchment paper is not necessary, but useful if you prefer not to have foil directly touching your food.
Bake for 45-55 minutes and then carefully unwrap and let your vegan salami cool completely before slicing and serving.
How to use it?
Slice it up and use it as a vegan pepperoni for your pizza.
Or use your vegan deli in a sandwich with your favourite vegan cheese.
You can also serve it up on charcuterie board with olives, grapes, crackers and so much more!
Common Questions
You will find this ingredient in the health food section of your grocery store, health food stores, or on Amazon (affiliate link).
No. There is no sub for vital wheat gluten and this ingredient is VITAL to the outcome of this vegan salami recipe.
Although it’s a processed ingredient, it’s quite nutritious too. Plus it’s relatively low in calories and fat, but high in protein, so fits well as part of a healthy diet.
Keep refrigerated in a sealed container or zip top bag for up to 1 week. Or you may freeze for up to 3 months.
Expert Tips
- Make sure to knead and mix your dough very well for even flavour and best texture.
- Don’t spend too much time fussing over perfectly shaped salami. It will appear bumpy before baking, but gets nice and smooth while it cooks.
- If you don’t like having foil touch your food, use parchment paper between your salami and aluminum foil layer.
- For mild vegan salami, simply omit the chili flakes, but keep in the black pepper for best flavour.
More vegan Italian recipes
- Vegan Pasta e Fagioli
- Instant Pot Mushroom Risotto
- Lasagna Stuffed Portobello Mushrooms
- Pasta Aglio e Olio (Pasta w/ Garlic & Oil)
- Vegan Zuppa Toscana
- Polenta Pizza Crust
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don't forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito
Rosa
📖 Recipe
Ingredients
Dry Ingredients
- 1 cup vital wheat gluten
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon fennel seeds
- 1 teaspoon sea salt
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
- ½ teaspoon chili flakes
Wet Ingredients
- ½ cup low sodium vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon avocado oil or your choice of neutral flavoured oil
- 1 tablespoon soy sauce
- 2 teaspoons liquid smoke
Instructions
Oven Instructions
- Preheat the oven to 375 degrees F.
- Combine all the dry ingredients in a bowl and mix well. Then combine the wet ingredients in a separate bowl and whisk to combine.
- Pour the wet into the dry and start mixing until mostly combined and you have what resembles dough. Then transfer to a clean surface or cutting board and use your hands to knead and press the dough for 1-2 minutes. It should feel soft and look well combined.
- Now cut your dough into two equally sized pieces and roll them out into salami shapes that will be about 6 inches long. It doesn't have to be perfect, it will get smooth as it cooks. Then wrap each salami with parchment paper and then aluminum foil, making sure the foil is long enough to overlap and then twist the ends. (See process shots above for a visual.)
- Place the wrapped salami on a baking sheet and bake for 45-55 minutes, flipping them over at the halfway point.
- Remove from the oven and gently peel the foil to see if the salami appear smooth and poke with your finger to test its firmness. They should feel firm, but still give a little to pressure. They will firm up more as they cool.
- Let cool completely, then slice and enjoy with pizza, in sandwiches, on a charcuterie board, or as a snack.
Steaming Instructions
- Follow steps 2-4 above to prepare your salami. Then add 1-2" of water to a large pot that will fit your steamer basket, WITHOUT the water touching your basket. Bring to a boil and then reduce heat to maintain a low boil and place the salami inside your basket.
- Cover and steam for 45-60 minutes, keeping an eye on your water to make sure it doesn't completely evaporate. Start checking on them around the 45 minute mark. Gently remove the foil, the salami should appear smooth. You may give it a poke with your finger or tongs to test firmness. They should feel firm but still give a little to pressure. They'll firm up more as they cool.
- Let cool completely, then slice and enjoy with pizza, in sandwiches, on a charcuterie board, or as a snack.
Lura says
Vegan Foods are the best and only food for humans!
Marilyn says
This is the best seitan recipe ever! Tastes even better than the very expensive one I have purchased online for special occasions! Thank you!
Rosa says
Aww I’m thrilled to hear that, Marilyn. Thanks so much for the review. 🙂
Julia says
I’m making for the 3rd time this month. Recipe is perfect as it is. I make one roll and slice on a mandolin (no crumble) for sandwiches. Thank you!
Rosa says
Thrilled to hear that, Julia! Thanks very much for the review. 🙂
Victoria says
Have no tried the tecipe yet . Wondering if I could make without fennel seeds as the thought of a biting into a seed is not appealing i.e. I don’t like caraway seeds in rye bread)or would I pulverize seeds first or can I use a powdered alternative seasoning such as cumin?
Rosa says
Hi Victoria, you may grind the seeds for the fennel flavour or use another seasoning if you prefer.
Shellie says
Fantastic recipe. We probably eat them too often if that’s possible. 😊
Rosa says
Thrilled to hear this, Shellie. Thanks so much for taking the time to leave a review. 🙂
Cheryl Garcia says
So glad I found this recipe and made it – wonderful! Nice flavor, rolled and baked well, delicious. But I do have a question: my parchment paper stuck to the rolls after cooling down, is there a way to prevent this? Thanks again for this amazing vegan salami.
Rosa says
Thrilled you enjoyed it, Cheryl! 🙂 Thanks for the review.
I’m surprised to hear it stuck to the parchment paper, I haven’t had this happen before. Is it possible that it is an inferior brand of parchment paper? One suggestion I have is you may lightly brush some oil on the parchment before rolling the salami.
Rebekah says
I just made this last night for vegan calzones! I used coconut aminos instead of soy sauce bc that’s what we had. If you do this too, add more. The aminos aren’t as salty as soy. It’s still really good but isn’t quite as salty as I like it.
Rosa says
Thanks so much for sharing, Rebekah! So glad you enjoyed our vegan salami. 🙂
D.K. says
This recipe sounds amazing. Is there any way to make it gluten free (Possibly using a 1-1 gf flouror chickpea flour. I am allergic to wheat)?
Rosa says
Unfortunately, there is no substitute for the vital wheat gluten that is crucial to the texture of this one.
Carmelina says
Great flavour and texture! Thanks for the recipe. Already planning to make again. 😁
Rosa says
Thrilled you enjoyed it Carmelina! 🙂