Homemade Vegan Salami (Print Version)

# Ingredients:

→ Seasonings & Dry Mix

01 - 1 teaspoon black pepper
02 - 2 teaspoons smoked paprika
03 - 1 teaspoon dried parsley
04 - 1 teaspoon dried oregano
05 - ½ teaspoon chili flakes
06 - 1 teaspoon fennel seeds
07 - 1 teaspoon onion powder
08 - 1 teaspoon sea salt
09 - 2 teaspoons garlic powder
10 - 1 cup vital wheat gluten

→ Liquid Mix

11 - 1 tablespoon soy sauce
12 - 2 tablespoons tomato paste
13 - 2 tablespoons liquid smoke
14 - ½ cup low-sodium vegetable broth
15 - 1 tablespoon avocado oil (or a mild-flavored substitute)

# Instructions:

01 - Set your oven to reach 375°F (190°C) so it's ready to go.
02 - In a large bowl, add your gluten, herbs, and spices. Stir everything together until it's an even mix.
03 - In a separate bowl, whisk the broth, tomato paste, soy sauce, oil, and liquid smoke until smooth and combined.
04 - Slowly pour the liquid mix into the dry bowl. Mix everything until a dough starts to take shape.
05 - Place the dough on a clean surface and knead for just a minute or two, until it's soft and well blended.
06 - Divide the dough into two pieces and roll each one into a log around 6 inches long.
07 - Wrap each log first in parchment paper, then tightly in foil, twisting the ends securely.
08 - Put the wrapped logs onto a baking sheet and bake for 45-55 minutes, flipping them halfway through.
09 - Take them out and let them cool fully before slicing and serving.

# Notes:

01 - For an even better taste, let it chill in the fridge overnight before serving. You'll thank me later!
02 - Want more heat? Add extra chili flakes to your mix!
03 - Store in your fridge for up to a week or freeze for up to three months.

Back