Vegan Salami
Spicy and smoky vegan salami that is dense in texture is a perfect thing to try even if you do not follow a vegan diet.
When I saw this recipe at my friends’ festive table, I thought it will not meet my expectations, but I was blown away by it.
I don’t recall ever trying a vegan dish so good. It is a perfect mixture of gluten dough, spices, and a special wine sauce!
What Is Vegan Salami?
Vegan salami is a vegan substitute for classic Italian salami. In terms of texture, this salami is quite firm, and with a good spice blend, you will not miss your classic meat-based salami.
I even added some vegan cheese that mimics the natural marbling and texture of fat that is found in salami.
Vegan salami is made from washed dough. This process involves washing off all the starch so you get a nice ball of pure gluten. Afterward, the gluten dough is seasoned and steamed until firm.
Do I Need To Wash The Dough?
Although the process seems complicated, it is very easy. If you want to skip this step, you can make your salami by using vital wheat gluten. For the vital wheat gluten salami, you will need:
- 2 cups vital wheat gluten
- 1 cup vegetable broth
- Desired spices
Just combine all the ingredients and shape the dough into a log. Wrap it, steam it, and let it cool overnight.
This method is easier, but the method with washed dough is my personal favorite version.
How To Wash The Dough
Once you make your basic dough, from flour and water, place it into a bowl. Cover the dough with water (room temperature) and let the dough sit for 30 minutes up to 2 hours.
You can leave it longer but not over 8 hours because you will end up with mushy dough.
Once this first soak is done, discard the water. Place the dough in a colander and set it under the tap. Your first wash should be with lukewarm water.
The lukewarm water will remove the starch and your water will become quite milky. Once the first wash is done, it is time to strengthen that gluten and you will do so by doing a second wash under cold water.
Repeat this process a few times, lukewarm then cold water, until your water is almost clear. Some like to rinse the dough until the water is completely clear.
During the washing process, stretch and pull the starchy lumps in the dough to remove as much starch as possible.
At the end of the process, you will have a ball of pure gluten without starch. Now it is time to season your dough.
Seasoning Vegan Salami
You can season your vegan salami as you like. You can decide whether you want a spicier version or a milder one. The vegan salami I have prepared features a delicious fragrant paste made with vegan red wine.
Besides red wine, I used garlic, bay leaf, mustard, smoky paprika, and oregano. You can choose the same spices or toss in some new ones. I also love red pepper flakes, chili powder, and sage.
The easiest way to incorporate spices into your washed dough is with the food processor. I did this once manually and it was a long process. The food processor is your best friend in this situation.
Choosing The Vegan Cheese
Using cheese is not mandatory, but the vegan cheese will give a bit of that characteristic salami fat we usually see. When it comes to the cheese choice, use either vegan firm mozzarella or Gouda. Try smoked cheeses for more flavor.
Cooking The Salami
The gluten dough needs to be cooked before serving. The ideal way is to steam it in your Instant pot or a steaming basket over simmering water.
You can wrap the gluten dough in a cheesecloth or parchment paper. I like both, but sometimes removing parchment paper is easier.
The cheesecloth may get glued to your salami and the ideal time to remove it is just after the cooking is done. This can be a bit tricky because the salami is still hot.
Still, if you are not that sensitive to heat or you have some heat-resistant gloves, you can easily remove it.
Vegan Salami
Preparation time: 3 hours
Cooking time: 1 hour
Servings: 1 salami, 14 slices
Ingredients
- 7 ¼ cups bread flour
- 3 cups water
- ½ cup firm vegan cheese, “gouda,” or “mozzarella”
Wine paste:
- ¼ cup red vegan wine
- 2 bay leaves
- 2 tbsp mustard
- 4 cloves garlic, minced
- 2 tsp vegan Worcestershire sauce
Dry spice mix:
- 1 ½ tbsp smoked paprika
- 1 tbsp red pepper flakes
- ½ tbsp white pepper
- 2 tbsp agar-agar powder
- 2 tsp salt
For rolling:
- 2 tbsp paprika powder
- 1 tsp red pepper flakes
Instructions
1. In a large bowl, combine flour and water.
2. Stir until the dough comes together.
3. Transfer the dough to a floured kitchen surface and knead until smooth and elastic. Let the dough rest for 15 minutes.
4. After 15 minutes, place the dough in a bowl. Cover the dough with water (room temperature). Let the dough rest for 1 hour.
5. Remove the dough from the water and place it in a colander. Place the colander in a bowl.
6. Set the dough under the tap and in your sink. Start gently washing the dough with lukewarm water. The water at this temperature will remove enough starch.
7. Wash the dough until the water is milky. Drain the dough and start to wash it under cold water. The cold water will firm up the gluten. During washing, press and stretch the starch lumps in your dough.
8. Repeat the process, lukewarm water then cold water, a few times, until your water is almost clear.
9. Let the dough drain in a colander for 20 minutes. Take out the dough and squeeze it to remove any leftover liquid.
10. In a sauce pot, combine all the wine paste ingredients.
11. Simmer over the stove until you have a nice paste.
12. Combine all the spices in a small bowl.
13. Cut the dough into pieces and place it in a food processor or a very powerful blender. Add the wine paste and spices.
14. Process the dough until it is well combined with the spices.
15. Process the vegan cheese in a food processor until you have coarse ground cheese.
16. Fold the cheese into the salami dough. You will do this with your hands.
17. Shape the dough into a log. Wrap the log in a cheesecloth and tie one end. Now, take the salami and gently narrow it with your hand, while wrapped with a cheesecloth. This will help you to elongate the salami and make it a bit thinner. Tie the second knot.
18. Tightly wrap the salami in another piece of cheesecloth, set it on a rack, and place it over a baking sheet. Let the salami rest for 30 minutes. Pour 1 cup of water into the baking sheet. Tightly cover the salami with aluminum foil.
19. Preheat your oven to 400°F.
20. Steam your salami, without peeking, for 1 hour.
21. After an hour, remove the salami from the oven. Let it cool for 15 minutes before removing the aluminum foil.
22. Unwrap the salami, roll it in your spice mix until coated evenly, and let it sit in a fridge overnight.
23. Slice the salami in the morning and serve as desired.
Vegan Salami
With this vegan salami packed full of flavorful spices, you'll never miss the real thing!
Ingredients
The dough:
- 7 ¼ cups bread flour
- 3 cups water
- ½ cup firm vegan cheese, gouda, or mozzarella
The wine paste:
- ¼ cup red vegan wine
- 2 bay leaves
- 2 tbsp mustard
- 4 cloves garlic, minced
- 2 tsp vegan Worcestershire sauce
The dry spice mix:
- 1 ½ tbsp smoked paprika
- 1 tbsp red pepper flakes
- ½ tbsp white pepper
- 2 tbsp agar-agar powder
- 2 tsp salt
The coating:
- 2 tbsp paprika powder
- 1 tsp red pepper flakes
Instructions
- In a large bowl, combine flour and water.
- Stir until the dough comes together.
- Transfer the dough to a floured kitchen surface and knead until smooth and elastic. Let the dough rest for 15 minutes.
- After 15 minutes, place the dough in a bowl. Cover the dough with water (room temperature). Let the dough rest for 1 hour.
- In a sauce pot, combine all the wine paste ingredients. Simmer over the stove until you have a nice paste.
- Combine all the spices in a small bowl.
- Remove the dough from the water and place it in a colander. Place the colander in a bowl.
- Set the dough under the tap and in your sink. Start gently washing the dough with lukewarm water. The water at this temperature will remove quite enough starch.
- Wash the dough until the water is milky. Drain the dough and start to wash it under cold water. The cold water will firm up the gluten. During washing, press and stretch the starch lumps in your dough.
- Repeat the process, lukewarm water then cold water, a few times, until your water is almost clear.
- Let the dough drain in a colander for 20 minutes. Take out the dough and squeeze it to remove any leftover liquid.
- Cut the dough into pieces and place it in a food processor or a very powerful blender. Add the wine paste and spices. Process the dough until it is well combined with the spices.
- Process the cheese in a food processor until you have coarse ground cheese.
- Fold the cheese into the salami dough. You will do this with your hands.
- Shape the dough into a log. Wrap the log in a cheesecloth and tie one end. Now, take the salami and gently narrow it with your hand, while wrapped with a cheesecloth. This will help you to elongate the salami and make it a bit thinner. Tie the second knot.
- Tightly wrap the salami in another piece of cheesecloth, set it on a rack, and place it over a baking sheet. Let the salami rest for 30 minutes. Pour 1 cup of water into the baking sheet. Tightly cover the salami with aluminum foil.
- Preheat your oven to 400°F.
- Steam your salami, without peeking, for 1 hour.
- After an hour, remove the salami from the oven. Let it cool for 15 minutes before removing the aluminum foil.
- Unwrap the salami, roll it in your spice coating mix, and let it sit in a fridge overnight.
- Slice the salami in the morning and serve as desired.
