Easy Homemade Vegan Salami Recipe for Plant-Based Dinner
Easy homemade vegan salami is crispy, flavorful, and perfect for plant-based dinners. After making this many times, I’ve discovered the trick to a perfect texture every time. The crispy exterior gives way to a tender, savory interior. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Fresh Apple Tortellini Salad with Strawberries and Greens and Crispy Dill Pickle Parmesan Chicken Recipe for Dinner.
Why This Easy Homemade Vegan Salami Recipe for Plant-Based Dinner Is Pure Comfort
- Crispy exterior with a tender interior
- Flavorful and savory
- Better than store-bought vegan salami
- Easy to make at home
What You'll Need for Easy Homemade Vegan Salami Recipe for Plant-Based Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Vital wheat gluten
- Nutritional yeast
- Smoked paprika
- Garlic powder
- Onion powder
- Salt
- Water
- Olive oil
- Smoked paprika
- Garlic powder
- Onion powder
- Salt
- Olive oil
📝 Ingredient Notes
- Vital wheat gluten: Ensure it's gluten-free if you have celiac disease or gluten intolerance.
🛒 Tools & Equipment I Recommend
- Vital wheat gluten — Provides the chewy texture of salami → See on Amazon
- Nutritional yeast — Adds a cheesy, savory flavor → See on Amazon
How to Make Easy Homemade Vegan Salami Recipe for Plant-Based Dinner
- Prepare the dough: Mix vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, and salt. Add water and olive oil, then knead until a dough forms.
- Shape the salami: Divide the dough into 4 equal pieces. Roll each piece into a log, about 1 inch in diameter. Wrap each log in aluminum foil, twisting the ends to seal.
- Cook the salami: Place the wrapped salami logs in a steamer basket over boiling water. Steam for 45 minutes, turning the logs every 15 minutes.
- Brown the salami: Remove the salami from the foil and brush with olive oil. Place in a preheated 350°F (180°C) oven for 15-20 minutes, or until browned and crispy.
- Cool and slice: Let the salami cool completely before slicing. Store in an airtight container in the refrigerator for up to one week.
Cook's Tips for Perfect Easy Homemade Vegan Salami Recipe for Plant-Based Dinner
- : For a spicier salami, add a pinch of cayenne pepper to the dough.
- Common mistake and fix: If your salami is too soft, steam it for a few more minutes. If it's too hard, soak it in warm water for 10 minutes before slicing.
- : To make this recipe gluten-free, substitute vital wheat gluten with a gluten-free alternative like chickpea flour.
Storing & Reheating Easy Homemade Vegan Salami Recipe for Plant-Based Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to one week. Make-ahead tip: The salami dough can be made up to 2 days in advance and stored in the refrigerator.
Freezing Easy Homemade Vegan Salami Recipe for Plant-Based Dinner
Freeze for up to 3 months. Thaw in the refrigerator overnight before slicing.
How to Reheat Without Drying It Out
Oven: Reheat slices in a preheated 350°F (180°C) oven for 5-10 minutes. Microwave: Reheat slices in the microwave for 15-20 seconds.
Recipe Notes
- Chef tip: For a smokier flavor, add a teaspoon of liquid smoke to the dough.
- Best substitution: If you can't find vital wheat gluten, you can use a gluten-free alternative like chickpea flour.
- Make-ahead: The salami dough can be made up to 2 days in advance and stored in the refrigerator.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your salami is too soft, steam it for a few more minutes. If it's too hard, soak it in warm water for 10 minutes before slicing.
Want to level up this recipe?
Steamer basket — Ensures even cooking and prevents the salami from sticking → Check price on Amazon
Easy Homemade Vegan Salami Recipe for Plant-Based Dinner
Ingredients
Main Ingredients
- Vital wheat gluten
- Nutritional yeast
- Smoked paprika
- Garlic powder
- Onion powder
- Salt
- Water
- Olive oil
Seasonings
- Smoked paprika
- Garlic powder
- Onion powder
- Salt
- Olive oil
Instructions
- Prepare the dough: Mix vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, and salt. Add water and olive oil, then knead until a dough forms.
- Shape the salami: Divide the dough into 4 equal pieces. Roll each piece into a log, about 1 inch in diameter. Wrap each log in aluminum foil, twisting the ends to seal.
- Cook the salami: Place the wrapped salami logs in a steamer basket over boiling water. Steam for 45 minutes, turning the logs every 15 minutes.
- Brown the salami: Remove the salami from the foil and brush with olive oil. Place in a preheated 350°F (180°C) oven for 15-20 minutes, or until browned and crispy.
- Cool and slice: Let the salami cool completely before slicing. Store in an airtight container in the refrigerator for up to one week.
Notes
- Chef tip: For a smokier flavor, add a teaspoon of liquid smoke to the dough.
- Best substitution: If you can't find vital wheat gluten, you can use a gluten-free alternative like chickpea flour.
- Make-ahead: The salami dough can be made up to 2 days in advance and stored in the refrigerator.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your salami is too soft, steam it for a few more minutes. If it's too hard, soak it in warm water for 10 minutes before slicing.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to one week.
- Freezer: Freeze for up to 3 months. Thaw in the refrigerator overnight before slicing.
- Oven reheat: Reheat slices in a preheated 350°F (180°C) oven for 5-10 minutes.
- Microwave reheat: Reheat slices in the microwave for 15-20 seconds.
- Make ahead: The salami dough can be made up to 2 days in advance and stored in the refrigerator.
Nutrition Per Serving
- Calories: 120
- Protein: 12g
- Fat: 3g
- Carbs: 15g
- Fiber: 2g
- Sugar: 1g
- Sodium: 500mg
- Cholesterol: 0mg
- Sat. Fat: 0g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Homemade Vegan Salami Recipe for Plant-Based Dinner FAQs
Yes, the salami dough can be made up to 2 days in advance and stored in the refrigerator. The cooked salami can be stored in the refrigerator for up to one week.
If your salami is too soft, steam it for a few more minutes. If it's too hard, soak it in warm water for 10 minutes before slicing.
Yes, you can freeze the cooked salami for up to 3 months. Thaw in the refrigerator overnight before slicing.
Substitute vital wheat gluten with a gluten-free alternative like chickpea flour.
If you can't find vital wheat gluten, you can use a gluten-free alternative like chickpea flour.
A Warm Final Note
I can’t wait for you to try Easy Homemade Vegan Salami Recipe for Plant-Based Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
