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! 🙂
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
- Pizza Caprese w/ Vegan Mozzarella Cheese
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
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 oregano
- 1 teaspoon parsley
- 1 teaspoon black pepper
- 1/2 teaspoon chili flakes
Wet Ingredients
- 1/2 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
- Preheat the oven to 400 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.
- Now 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.
This is an amazing dish. Got it perfect first time. We have a local company that makes a spicy chorizo that is vegan. It is amazing. This set of instructions exceeds at a fraction of the cost. THANK YOU!!!!
So happy to hear that Craig. My pleasure, thrilled you enjoyed!
Any subs for wheat gluten? I’m allergic to wheat.
Unfortunately, there’s not a good sub for the wheat gluten.
Tastes like the real thing. My aunt made them for me and they are amazing.
So glad to hear that, thanks for sharing! 🙂
Rosa, I am transitioning to a more plant based diet and have been making my own charcuterie for years. This looks intriguing. Do you think it could be rolled tightly and placed in a smoker to cook without the foil or parchment paper? Or is the wrapping essential to hold the shape? Thanks
Hi Mark, I haven’t tried smoking it, so I’m not sure. It should work but since I haven’t tested it, I’m not sure on timing. As for wrapping it, yes it’s essential to hold the shape, otherwise it may puff up in spots.