Description
This Vegan Salami recipe offers a flavorful and protein-packed plant-based alternative to traditional salami. Made with beets, tofu, kalamata olives, and vital wheat gluten, it features a vibrant color and a firm, sliceable texture perfect for vegan charcuterie boards or sandwiches. Steamed to perfection, this salami combines smoky, tangy, and umami notes from miso, nutritional yeast, and spices, resulting in a deliciously authentic taste experience.
Ingredients
Vegetables and Base
- 1 medium beet, peeled and diced
- 6 tablespoons olive oil
- 4 tablespoons tomato paste
- 4 tablespoons red wine vinegar
- ½ cup pitted kalamata olives
- ⅓ cup brine from kalamata olives
- 4 ounces firm tofu (¼ of a 1 pound block) or ½ cup canned kidney beans as substitute
- ¼ cup crumbled tofu (from remaining block for speckled effect)
Flavoring and Seasonings
- 2 tablespoons white or yellow miso paste
- ⅓ cup nutritional yeast
- 1 tablespoon fresh cracked black pepper
- 1 tablespoon fennel seed (ground if desired)
- 1 tablespoon dried oregano
- 2 teaspoons garlic powder
- 1 tablespoon sea salt
Dry Ingredients
- 3 ¼ cups vital wheat gluten
Instructions
- Prepare Food Processor: Ensure your food processor is clean and fitted with the S-blade. This recipe requires a food processor for blending the ingredients into a smooth mixture.
- Blend Beet Mixture: Combine the peeled and diced beet, olive oil, tomato paste, red wine vinegar, kalamata olives, and olive brine in the food processor. Blend until the mixture is completely smooth.
- Add Tofu and Flavorings: Add firm tofu, miso paste, nutritional yeast, cracked black pepper, fennel seed, dried oregano, garlic powder, and sea salt to the blender. Blend again until smooth and fully combined.
- Incorporate Vital Wheat Gluten: Add the vital wheat gluten to the blended mixture. Mix just until combined to form a dough; avoid overmixing to maintain desired texture.
- Boil Water in Steamer Pot: Fill the base of a steamer pot with 1-2 inches of water. Bring the water to a rolling boil and keep heated for steaming.
- Adjust Dough Consistency: Transfer the dough to a large bowl. If it feels too wet or soft, sprinkle in an additional 3 tablespoons of vital wheat gluten at a time, mixing gently by hand until the dough is firm but not hard.
- Divide Dough: Separate the dough into 4 equal portions. Use a kitchen scale if desired for accuracy.
- Form Logs: On a large sheet of heavy-duty aluminum foil, compact one dough portion tightly with your hands. Roll between hands into a log approximately 3 inches thick and 6-8 inches long. Repeat with remaining portions.
- Wrap Logs: Wrap each log firmly but not excessively tightly in the foil. Twist the ends to seal and fold them in to secure. Repeat for all logs.
- Steam Salami: Place the wrapped logs into the steamer basket once the water is boiling. Cover with a lid and steam over high heat for 35 minutes.
- Cool and Chill: After cooking, remove the steamer from heat and let the logs stand covered for 10-20 minutes. Refrigerate the wrapped salami for at least 4 hours until fully chilled and firm.
- Slice and Serve: Unwrap the chilled vegan salami carefully. Slice with a serrated knife. Serve with vegan cheeses and crackers or incorporate into vegan charcuterie boards.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze wrapped salami (in foil and a plastic bag) for up to 3 months. Once opened, rewrap tightly before freezing.
Notes
- A food processor is essential for this recipe to achieve the smooth mixture needed. You can use a blender if necessary, but add vital wheat gluten by hand after blending.
- The steamer pot must have a lid to ensure proper steaming; a universal lid can be used if needed.
- The crumbled tofu added at the end of the mixture creates a speckled fat look reminiscent of traditional salami but does not affect texture or flavor.
- Cooling the salami completely in the refrigerator helps it to firm up and develop the classic sliceable texture.
- Extra vital wheat gluten can be added if the dough feels too soft during preparation to achieve desired firmness.
