This vegan salami is made out of seitan, and is perfect for sandwiches or pizza! Similar to the pepperoni recipe, but this has a few different spices, is less dense and is cooked for less time to keep its juiciness. Don't buy the expensive pre-packaged seitan—just make your own for a fraction of the price! This recipe uses tapioca starch to mimic the fatty bits slightly, although it's more of a jelly that aids in holding it together. Use 180ml water instead of 140ml if you choose not to use the tapioca (it's just as good without it).
| Prep Time |
| 10 mins |
| Cook Time |
| 1 hour |
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This vegan salami is made out of seitan, and is perfect for sandwiches or pizza! Similar to the pepperoni recipe, but this has a few different spices, is less dense and is cooked for less time to keep its juiciness. Don't buy the expensive pre-packaged seitan—just make your own for a fraction of the price! This recipe uses tapioca starch to mimic the fatty bits slightly, although it's more of a jelly that aids in holding it together. Use 180ml water instead of 140ml if you choose not to use the tapioca (it's just as good without it).
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Ingredients
Main Ingredients
- 200 g vital wheat gluten
- 140 ml water
- 2 Tbsp nutritional yeast
- 3 tsp smoked paprika
- 2 tsp cayenne pepper
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp dried parsley
- 1 tsp onion granules
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp beetroot powder
- 3 Tbsp tomato puree
- 1 Tbsp english mustard
- 1 Tbsp liquid smoke
Tapioca
- 2 Tbsp tapioca starch
- 100 ml boiling water
Servings:
Instructions
Tapioca
- Add the tapioca starch into a bowl and pour in the boiling water. Mix well with a spoon until it becomes a gooey paste. Set aside while you prepare the rest.
The Rest
- Add all the dry ingredients into a bowl and mix together with a fork. Add the wet ingredients including the tapioca, and half of the water. Mix well with your hands and slowly add the rest of the water. If it becomes too sticky, add some more vital wheat gluten. Knead for 2-3 minutes and roll out into a thick sausage shape.
- Wrap tightly in foil.
- Bake for 1 hour in a pre-heated oven at 220°C. Let it cool completely before taking it out of the foil to keep the moisture in (~2-3 hours).
- Slice up and enjoy!
Lisa Moore
August 24, 2020This looks marvelous! I stopped eating pork long before I became vegan and really loved salami before I took compassion for pigs…..now I get the best of both worlds. Can’t wait to make this.
Thank you!
Chris
November 4, 2020Thanks Lisa!
This is exactly why I wanted to make my own Salami, because I used to absolutely love it too in all its forms. Now – obviously not so much! But knowing you can make your own cruelty-free version just makes me happy.
I hope you made it and I hope it was delicious!
Carol
January 9, 2021Hello, looks like a great alternative, how long does it last in the fridge?
Chris
February 4, 2021Hello! As long as you keep it wrapped tightly it should keep in the fridge for 7-10 days 🙂
Eva
January 28, 2021Just made it. Fabulous taste but I will put less Tapioca Starch next time. I think 1 tbsp will be ok. It was too gummy.
Chris
February 4, 2021Glad to hear it! I’ll try with less tapioca next time to see how it compares 🙂 thanks for the feedback!