Easy Homemade Vegan Salami Recipe for Plant-Based Dinner

Easy Homemade Vegan Salami is crispy, flavorful, and the perfect plant-based alternative to traditional salami. After making this many times, I’ve perfected the texture and taste. The trick I discovered is using vital wheat gluten for that meaty chew. This recipe is perfect for a cozy, plant-based dinner. If you love recipes like this, you’ll also enjoy Easy Healthy Orange Chicken Recipe Ready in 30 Minutes and Easy Slow Cooker Sweet and Sour Meatballs Recipe.

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.

• 1 cup vital wheat gluten
• 2 tbsp nutritional yeast
• 1 tbsp smoked paprika
• 1 tbsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 cup water
• 2 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 1 tbsp olive oil (for cooking)
• 1 tbsp red wine vinegar (for brushing)
• Optional: Fresh basil leaves
• Optional: Red pepper flakes (optional)
• Optional: Balsamic glaze (optional)

How to Make Easy Homemade Vegan Salami Recipe for Plant-Based Dinner

1. Mix dry ingredients: In a bowl, combine vital wheat gluten, nutritional yeast, smoked paprika, oregano, garlic powder, onion powder, black pepper, and salt.
2. Add wet ingredients: Add water, olive oil, and soy sauce or tamari. Mix until a dough forms.
3. Knead and shape: Knead the dough for 2 minutes. Shape it into a log about 1.5 inches in diameter. Wrap tightly in plastic wrap.
4. Steam: Place the wrapped log in a steamer basket over boiling water. Steam for 45 minutes.
5. Cool and slice: Let the log cool, then unwrap and slice into 1/4-inch thick slices.
6. Cook: Heat 1 tbsp olive oil in a pan over medium heat. Add the slices and cook until crispy, about 2-3 minutes per side. Brush with red wine vinegar.

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 for up to a week Make-ahead tip: The salami log can be made ahead and refrigerated for up to 2 days before slicing and cooking

Freezing Easy Homemade Vegan Salami Recipe for Plant-Based Dinner

Freeze for up to 3 months

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 5-7 minutes Microwave: Reheat in the microwave for 15-20 seconds

Recipe Notes

• Chef tip: For a spicy version, add 1/2 tsp red pepper flakes to the dry ingredients.
• Best substitution: For a gluten-free version, use 1 cup gluten-free vital wheat gluten and 1/2 cup gluten-free oats.
• Make-ahead: The salami log can be made ahead and refrigerated for up to 2 days before slicing and cooking.
• Scaling: This recipe can be doubled or halved depending on your needs.
• Troubleshooting: If the salami is too soft, cook it for a few more minutes. If it's too tough, it may have been overcooked.

Easy Homemade Vegan Salami Recipe for Plant-Based Dinner

⏱

Prep

15 mins

🍳

Cook

45 mins

⏳

Total

1 hr

🍽

Serves

8 servings

🥗

Diet

Vegan, Gluten-Free (optional)

Ingredients

Main Ingredients

• 1 cup vital wheat gluten
• 2 tbsp nutritional yeast
• 1 tbsp smoked paprika
• 1 tbsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 cup water
• 2 tbsp olive oil
• 1 tbsp soy sauce or tamari

Seasonings

• 1 tbsp olive oil (for cooking)
• 1 tbsp red wine vinegar (for brushing)

Optional Toppings

• Fresh basil leaves
• Red pepper flakes (optional)
• Balsamic glaze (optional)

Instructions

1. Mix dry ingredients: In a bowl, combine vital wheat gluten, nutritional yeast, smoked paprika, oregano, garlic powder, onion powder, black pepper, and salt.
2. Add wet ingredients: Add water, olive oil, and soy sauce or tamari. Mix until a dough forms.
3. Knead and shape: Knead the dough for 2 minutes. Shape it into a log about 1.5 inches in diameter. Wrap tightly in plastic wrap.
4. Steam: Place the wrapped log in a steamer basket over boiling water. Steam for 45 minutes.
5. Cool and slice: Let the log cool, then unwrap and slice into 1/4-inch thick slices.
6. Cook: Heat 1 tbsp olive oil in a pan over medium heat. Add the slices and cook until crispy, about 2-3 minutes per side. Brush with red wine vinegar.

Notes

• Chef tip: For a spicy version, add 1/2 tsp red pepper flakes to the dry ingredients.
• Best substitution: For a gluten-free version, use 1 cup gluten-free vital wheat gluten and 1/2 cup gluten-free oats.
• Make-ahead: The salami log can be made ahead and refrigerated for up to 2 days before slicing and cooking.
• Scaling: This recipe can be doubled or halved depending on your needs.
• Troubleshooting: If the salami is too soft, cook it for a few more minutes. If it's too tough, it may have been overcooked.

Storage

• Fridge: Store in an airtight container for up to a week
• Freezer: Freeze for up to 3 months
• Oven reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes
• Microwave reheat: Reheat in the microwave for 15-20 seconds
• Make ahead: The salami log can be made ahead and refrigerated for up to 2 days before slicing and cooking

Nutrition Per Serving

• Calories: 120
• Protein: 12g
• Fat: 4g
• Carbs: 7g
• Fiber: 1g
• Sugar: 1g
• Sodium: 300mg
• Cholesterol: 0mg
• Sat. Fat: 0.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Homemade Vegan Salami Recipe for Plant-Based Dinner FAQs

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!