Whether you add this homemade Vegan Salami recipe to a sandwich or a charcuterie board, its bold savoury flavour is guaranteed to be a knockout! I’ll show you step-by-step how to make this deli-style favourite.

Slices of vegan salami on parchment lined wooden board.

I wish I could brag about the amount of work I put into this vegan salami recipe. It looks and tastes like something that would take hours in the kitchen. But I have to confess: it was easy. Even easier than I expected it would be, but also more delicious than I expected—savoury, deeply flavourful, with the perfect meaty texture. Oh, I’m in love! It even looks and slices like salami! I’ve been enjoying this in sandwiches on my Gluten-Free Sandwich Bread, I have big plans to add it to a New Year’s charcuterie board, and I’ve also been sneaking slices out of the fridge for a mid-afternoon snack.

Why It’s SO Worth Making This Vegan Lunchmeat

I do love a lot of the meatless deli slices at the grocery store, but I’ve yet to see salami at my local shops, so it was time to make it myself! After some trial and error, I’ve perfected the recipe and I’m over the moon with how it turned out.

  • Real-deal deli flavor. I add the same seasonings used to make meat-based salami for a fantastic savoury, bold flavour. 
  • Wholesome ingredients. If you try to avoid highly processed meat substitutes, you’ll appreciate the simple ingredients in this vegan salami recipe. Even the colouring is from beets!
  • High in protein. Vital wheat gluten and tofu make this plant-based salami hearty and satisfying.
Ingredients for Homemade Vegan Salami Recipe.

Notes on Ingredients

So many of the ingredients you’ll need for this homemade vegan salami recipe are pantry staples! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Extra-firm tofu – This works with the vital wheat gluten to create the structure of the salami.
  • Plant milk – Make sure it’s unflavoured and unsweetened.
  • Apple cider vinegar – For a little bit of tanginess. Red wine vinegar would work as an alternative.
  • Sugar – For a balanced, well-rounded flavour.
  • Salt – Adds depth of flavour.
  • Olive oil – Salami has flecks of fat in it, giving it a rich flavour. Adding olive oil helps mimic that richness.
  • Vital wheat gluten – Gluten is what gives the salami its chewy texture. There’s really no way around using it and no gluten-free alternative.
  • Vegan red wine – For depth, acidity, and colour.
  • Whole mustard seeds – Optional, but adds extra flavour.
  • Beetroot juice or powder – To colour the vegan salami naturally.
  • Seasonings – Nutritional yeast, ground mustard seed, garlic powder, onion powder, ground black pepper, smoked paprika, ground coriander, and a bit of cayenne for some subtle heat.

How to Make Vegan Salami

To get the flecks of white throughout, you’ll need to make two “doughs”: one red and one white.

Liquid ingredients for vegan salami in food processor.
Make the white base.
Salami dough in food processor.
Mix the white dough.
  • Blend the white base. Process the tofu, plant milk, vinegar, sugar, and olive oil until smooth. Set aside three-quarters of this mixture.
  • Make the white dough. Add the vital wheat gluten to the remaining white base and blend until a soft dough forms.
Ingredients for red base for vegan salami in food processor.
Add the ingredients for the red dough.
Red salami dough in food processor.
Process to combine.
  • Prepare the red base. Blend the reserved white mixture with the wine, beetroot, spices, and seasonings.
  • Form the red dough. Add the vital wheat gluten and knead until springy.
Red and white salami dough mixed in food processor.
Combine white and red dough.
Vegan salami log wrapped in parchment.
Roll into log, cook, and chill.
  • Create the marbling. Gently pulse the red and white doughs in the food processor.
  • Shape and cook. Form a tight log and wrap it in parchment and foil. Pressure cook, steam, or bake.
  • Chill and serve. Cool to room temperature, then refrigerate until firm before slicing.

Tips for Perfect Vegan Salami

I have a few more pointers for you to help you get this vegan salami recipe perfect!

  • Do NOT over-mix the red and white doughs. If you do, you’ll end up with pink salami! It will still taste good, but it won’t have the same visual appeal. If it’s warm in your kitchen, you can chill the dough slightly before marbling for cleaner colour separation.
  • Tweak the flavours. Feel free to adjust the seasonings to your tastes. Make it spicier or milder, add cracked fennel seeds or peppercorns, a dash of liquid smoke for extra smokiness, etc.
  • Don’t skimp on the chilling. For a firmer texture, let the cooked salami rest overnight before slicing.
  • Get perfect slices. Slice the salami thinly with a sharp knife or a mandoline slicer.
Stack of sliced vegan salami with saltines.

Serving Suggestions

I just love this vegan salami recipe in sandwiches with plant-based cheese slices and a good mustard. Simple and delicious! For a party, serve the salami slices on a vegan charcuterie board with olives, pickles, crackers, and spreads. 

Storage

Wrap the vegan salami tightly in plastic wrap and store it in the refrigerator for up to 7 days. For longer storage, freeze it whole or sliced for up to 2 months. Thaw in the fridge before serving.

Vegan salami slices spread on board with crackers.

More Homemade Vegan Meats

Enjoy friends! If you make this vegan salami recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

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Slices of vegan salami on wooden board.

Vegan Salami Recipe

Servings: 2 logs (about 16 servings)
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
This easy vegan salami recipe is smoky, savoury and sliceable, just like the real deal! Perfect for sandwiches and charcuterie boards.
5 (from 1 rating)
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Ingredients

White Ingredients

  • ½ package extra-firm tofu, 7.7 ounces,218g don't press, just drain the excess liquid in the package*
  • 2 tablespoons white miso paste, 36g
  • ½ cup non-dairy milk, unsweetened125mL
  • 1 teaspoon apple cider vinegar, 5mL
  • 2 tablespoons olive oil, 30g
  • 1 teaspoon sea salt, 6g
  • ½ cup vital wheat gluten, 70g

Red Ingredients

  • ¾ cup white tofu vital wheat gluten mixture from above, 180mL
  • ¼ cup vegan red wine, 60mL
  • 1 tablespoon beetroot juice, or 1 teaspoon beetroot powder – 30mL (or 3g powder. If using powder, add 2 tablespoons more of veggie broth and note it won't be as red)
  • 1 tablespoon soy sauce, 15mL
  • 1 tablespoon olive oil, 15mL
  • 1 tablespoon nutritional yeast, 8g
  • 1 tablespoon smoked paprika, 8g
  • 2 teaspoons garlic powder, 6g
  • ½ tablespoon onion powder, 4g
  • ½ tablespoon ground mustard powder, 5g
  • 1 teaspoon sea salt, 6g
  • 1 tablespoon whole mustard seeds , 8g
  • 1 teaspoon ground black pepper, 2g
  • ½ teaspoon ground coriander, 1g
  • ½ teaspoon ground cayenne pepper, 1g
  • 1 ½ cups vital wheat gluten, 200g

Instructions 

Make the White Dough:

  • In a high-speed blender or food processor, combine the tofu, non-dairy vegan milk, apple cider vinegar, sea salt, and olive oil. Blend until completely smooth.
  • Pour out ¾ cup of the white mixture and set it aside for the red dough.
  • Add the ½ cup vital wheat gluten to the remaining white base in the blender. Process until a soft dough forms. If too dry, add a splash of warm water (1–2 teaspoons).

Make the Red Dough:

  • To the reserved ¾ cup of white mixture, add vegan red wine, beetroot juice or powder, soy sauce, olive oil, nutritional yeast, smoked paprika, garlic powder, onion powder, ground and whole mustard seeds, sea salt, black pepper, coriander, and cayenne. Blend until smooth.
  • Add the 1 ½ cups vital wheat gluten. Mix or knead until cohesive and springy, at least 2-3 minutes. I prefer to remove this from the food processor and knead this on the counter to let it come together easier. Your dough should also look smooth and cohesive, tight but not too tight.
    Add 1–2 tablespoons red wine only if needed to get it a little softer and more pliable (I usually need to add this amount).

Shape:

  • Tear both doughs into chunks. Pulse briefly in a food processor to create a marbled effect. Do not overmix or the colors will blend into one uniform dough.
    Pieces of red and white salami dough in food processor.
  • Alternatively press the red dough into a rectangle about 7x10 inches. Tear the white dough into small chunks and thin strips, then scatter them over the red dough. Gently press to adhere, then roll the dough up tightly from the long side to form a log. Pinch the seam closed and shape into a firm, even cylinder.
    I recommend this method for the most controlled salami look, aesthetically!
    Dough for vegan salami in strips on marble countertop.
  • Divide the dough in half. Shape each half of the dough into a tight log and wrap firmly in parchment paper and then aluminum foil.

Choose a cooking method:

  • Pressure cooker: high pressure, 1 hour
  • Steaming: 90 minutes
  • Baking: 350°F (175°C) on a baking sheet for 75 minutes, flipping once (I recommend this method for the smoothest cooking process!)
  • Keep the salami tightly wrapped (it's okay if it bursts open a little). Let the salami cool fully at room temperature, then remove the parchment paper and foil. It may be a bit steamy but this is okay since it just means the moisture is retained. Refrigerate at least 4 hours (overnight for best texture). Slice and enjoy!

Notes

Wrap the vegan salami tightly in plastic wrap and store it in the refrigerator for up to 7 days. For longer storage, freeze it whole or sliced for up to 2 months. Thaw in the fridge before serving.
 
I highly recommend using extra-firm tofu and not super firm because it’s the right texture and water content to get the best “fatty” consistency for the white parts of the salami and the red parts. You shouldn’t press it because you’ll be releasing all the excess liquid that will be needed for this. If you can only get super firm, just be sure to add a bit extra water until it’s firm but still slightly soft.
Calories: 824kcal, Carbohydrates: 35g, Protein: 106g, Fat: 28g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 16g, Sodium: 3601mg, Potassium: 674mg, Fiber: 6g, Sugar: 5g, Vitamin A: 2187IU, Vitamin C: 6mg, Calcium: 324mg, Iron: 10mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: Italian
Course: Appetizers, Lunch
Author: Jessica Hylton