Homemade Vegan Salami

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.

• 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
• 1 teaspoon salt, 2g

• ¾ cup processed white wet mixture, 180mL
• ¼ cup vegan red wine, 60mL
• 1 tablespoon beetroot juice, or 1 teaspoon beetroot powder – 30mL
• 1 tablespoon nutritional yeast, 8g
• 1/2 tablespoon ground mustard powder, 5g
• 1 tablespoon whole mustard seeds , 8g, optional
• 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