🌱 Vegan Salami (Seitan-Based) Recipe
Makes: 2 small logs or 1 large log
Prep Time: 15 minutes
Cook Time: 1 hour
Chill Time: Optional, improves texture
🧂 Ingredients
Dry:
- 1 cup vital wheat gluten
- 1/4 cup chickpea flour (or oat flour or all-purpose)
- 2 tbsp nutritional yeast
- 1 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground black pepper
- 1/2 tsp fennel seeds (optional, for authentic flavor)
- 1/2 tsp mustard powder (optional)
- 1/4 tsp ground allspice or cloves (optional, for deli-style spice)
Wet:
- 1/2 cup water
- 2 tbsp soy sauce (or tamari for GF)
- 1 tbsp olive oil (or omit for oil-free)
- 1 tbsp tomato paste or ketchup
- 1 tbsp maple syrup
- 1 tsp liquid smoke (essential for that smoky flavor)
- 1 tsp apple cider vinegar
🔥 Instructions
1. Mix the dry ingredients:
In a large bowl, whisk together the vital wheat gluten, chickpea flour, nutritional yeast, and all spices.
2. Blend the wet ingredients:
In a separate bowl or blender, combine water, soy sauce, olive oil, tomato paste, maple syrup, liquid smoke, and vinegar until smooth.
3. Combine & knead:
- Pour wet ingredients into dry and stir until a dough forms.
- Knead for 2–3 minutes. It should be elastic but not too tough. The more you knead, the chewier it gets.
4. Shape into logs:
- Divide the dough into 1 or 2 logs.
- Wrap each log tightly in foil or parchment paper (then foil for structure), twisting the ends like a candy wrapper.
5. Steam the salami:
- Steam for 60 minutes, turning halfway through if needed.
- Use a steamer basket, Instant Pot (manual high pressure for 45 mins), or regular stovetop steamer.
- Make sure the logs aren’t submerged in water.
6. Cool completely:
- Let the salami logs cool at room temp, then refrigerate for at least 2–4 hours, or overnight for best texture and flavor.
🔪 Serving Suggestions
- Slice thin for sandwiches or wraps
- Cube and add to salads, pasta, or pizza
- Serve on a vegan charcuterie board with crackers, olives, and vegan cheese
- Pan-fry slices to crisp up the edges
❄️ Storage
- Keeps in the fridge for up to 7 days, wrapped tightly
- Freezes well for up to 3 months
💡 Optional Add-Ins
- Crushed red pepper flakes for heat
- Minced sun-dried tomatoes for umami
- Black peppercorns for a classic deli vibe
- Beetroot powder or a touch of cooked beet for red color
