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.
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.
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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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!
Vegan Salami Recipe
Ingredients
White Ingredients
- ½ package extra-firm tofu 7 ounces,198g
- ½ cup plant milk 125mL
- 1 teaspoon apple cider vinegar 5mL
- 1 tablespoon sugar 12g
- 3 tablespoons olive oil 30g
- ½ cup vital wheat gluten 70g
Red Wet Ingredients
- ¾ cup processed white wet mixture 180mL
- ¼ cup vegan red wine 60mL
- 1 tablespoon beetroot juice or 1 teaspoon beetroot powder – 30mL (or 3g powder)
- 1 tablespoon nutritional yeast 8g
- ½ tablespoon ground mustard seed 5g
- ½ tablespoon garlic powder 4g
- ½ tablespoon onion powder 4g
- ½ teaspoon ground black pepper 1g
- ½ tablespoon smoked paprika 4g
- ½ teaspoon ground coriander 1g
- ½ teaspoon ground cayenne pepper 1g
- 1 ½ cups vital wheat gluten 200g
Instructions
Make the White Dough:
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In a high-speed blender or food processor, combine tofu, plant milk, apple cider vinegar, sugar, and olive oil. Blend until completely smooth.
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Pour out 3/4 cup of the white mixture and set it aside for the red dough.
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Add the 1/2 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:
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To the reserved 3/4 cup of white mixture, add vegan red wine, beetroot juice or powder, nutritional yeast, mustard seed, garlic powder, onion powder, black pepper, smoked paprika, coriander, and cayenne. Blend until smooth.
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Add the 1 1/2 cups vital wheat gluten. Mix or knead until cohesive and springy. Add 1–2 tablespoons warm water only if needed.
Shape:
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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.
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Alternatively press the red dough into a rectangle about 6X9 inch. 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.
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Shape the dough into a tight log and wrap firmly in parchment paper and then aluminum foil.
Choose a cooking method:
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Pressure cooker: high pressure, 1 hour
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Steaming: 90 minutes
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Baking: 350°F (175°C) for 75 minutes, flipping once
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Let the salami cool fully at room temperature, then refrigerate at least 4 hours (overnight for best texture).