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Slices of vegan salami on wooden board.

Vegan Salami Recipe

Print Recipe
This easy vegan salami recipe is smoky, savoury and sliceable, just like the real deal! Perfect for sandwiches and charcuterie boards.
Course Appetizers, Lunch
Cuisine Italian
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 2 logs (about 16 servings)
Calories 824
Author Jessica Hylton

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.

Nutrition

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