Vegan Salami Recipe: A Healthy Flavorful Dish
Spice up your meals with this vegan salami recipe! A smoky, plant-based snack or meat alternative—easy to make and ready in an hour.
Ingredients
- 1 cup vital wheat gluten – The chewy, protein-packed base.
- 2 tsp smoked paprika – Smoky goodness in every bite.
- 2 tsp garlic powder – A garlicky kick we all love.
- 1 tsp fennel seeds – That classic salami vibe.
- 1 tsp sea salt – Brings all the flavors together.
- 1 tsp onion powder – Subtle savory depth.
- 1 tsp dried oregano – A hint of herbaceous charm.
- 1 tsp dried parsley – Freshness without the chopping.
- 1 tsp black pepper – A peppery punch.
- ½ tsp chili flakes – Just enough heat (adjust to taste).
- ½ cup low-sodium vegetable broth – Keeps it moist and light.
- 2 tbsp tomato paste – Rich, tangy flavor.
- 1 tbsp avocado oil (or neutral oil) – Adds a touch of richness.
- 1 tbsp soy sauce – Umami in spades.
- 2 tbsp liquid smoke – The smoky secret weapon.
Instructions
Making this vegan salami recipe is like a little kitchen craft project—easy, satisfying, and oh-so-rewarding. Let’s get started! Disclosure: This post contains affiliate links.
Step 1: Preheat the Oven
Crank your oven to 375°F (190°C). It’s about to get toasty in here!
Step 2: Mix the Dry Stuff
In a large mixing bowl, toss together the vital wheat gluten, smoked paprika, garlic powder, fennel seeds, sea salt, onion powder, oregano, parsley, black pepper, and chili flakes. Stir well to make sure those spices are evenly distributed—like a flavor party waiting to happen.
Step 3: Whisk the Wet Stuff
In a separate bowl, whisk the vegetable broth, tomato paste, avocado oil, soy sauce, and liquid smoke until smooth. This smoky, savory mix is the glue that brings the salami to life.
Step 4: Combine and Knead
Pour the wet mixture into the dry ingredients. Stir until it starts to come together, then knead it with your hands for 1–2 minutes on a clean surface. You’re looking for a soft, dough-like texture—don’t overdo it, just get it smooth and united.
Step 5: Shape the Logs
Divide the dough into two equal parts. Roll each into a salami shape, about 6 inches long. They don’t have to be perfect—just aim for that classic log look.
Step 6: Wrap It Up
Wrap each log in parchment paper, then in aluminum foil. Overlap the foil and twist the ends like a candy wrapper to seal in the goodness. This keeps the salami moist while it bakes.
Step 7: Bake to Perfection
Place the wrapped logs on a baking sheet and bake for 45–55 minutes, flipping them halfway through. They’re done when they’re firm with a slight give—trust your touch!
Step 8: Cool and Slice
Let the salami cool completely (patience is key here—it firms up as it rests). Then, unwrap, slice, and enjoy on sandwiches, pizzas, or as a standalone plant-based snack.