Easy Homemade Vegan Salami Recipe for Plant-Based Dinner
Easy Homemade Vegan Salami is the perfect plant-based alternative for a quick and satisfying dinner. After making this many times, I’ve discovered the secret to achieving that perfect salami texture. The crispy edges and smoky flavor will make your taste buds dance. It’s so much better than store-bought, and my family begs for this 20-minute restaurant version. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Cheesy Broccoli Chicken and Rice Crockpot Dinner and Easy Pesto Zucchini Corn Quinoa Salad for Quick Dinner.
Why This Easy Homemade Vegan Salami Recipe for Plant-Based Dinner Is Pure Comfort
- Crispy edges with a smoky flavor
- Easy to make and ready in 20 minutes
- Better than store-bought vegan salami
- Versatile – use in sandwiches, salads, or pasta
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
- 1/4 cup nutritional yeast
- 2 tbsp tomato paste
- 1 tbsp soy sauce or tamari
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 cup vegetable broth
- Smoked paprika
- Garlic powder
- Onion powder
- Black pepper
- Salt
- Optional: Fresh basil leaves
- Optional: Red pepper flakes
- Optional: Vegan mayo or mustard
📝 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 — The key ingredient for achieving that perfect salami texture. → See on Amazon
- Nutritional Yeast — Provides a cheesy, savory flavor to the salami. → See on Amazon
How to Make Easy Homemade Vegan Salami Recipe for Plant-Based Dinner
- Step 1: In a large bowl, combine vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, black pepper, and salt.
- Step 2: Add tomato paste, soy sauce, olive oil, and vegetable broth. Mix until a dough forms.
- Step 3: Knead the dough for 2 minutes. Let it rest for 10 minutes.
- Step 4: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 5: Shape the dough into a log, about 8 inches long and 2 inches in diameter. Wrap it tightly in aluminum foil.
- Step 6: Bake for 45 minutes. Remove from the oven and let it cool.
- Step 7: Unwrap the salami and slice it into 1/4-inch thick slices. Arrange them on a baking sheet and bake for an additional 10-15 minutes, flipping halfway, until crispy.
Cook's Tips for Perfect Easy Homemade Vegan Salami Recipe for Plant-Based Dinner
- : For a softer texture, reduce the baking time in step 6 to 30 minutes.
- Common mistake and fix: If your salami is too dense, add more vegetable broth to the dough and knead it again.
- : Store leftover salami in an airtight container in the fridge for up to a week.
- : To freeze, slice the salami first, then freeze the slices on a baking sheet. Once frozen, transfer to an airtight container and store in the freezer for up to 3 months.
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 1 week Make-ahead tip: Prepare the dough up to 2 days ahead and store in the fridge
Freezing Easy Homemade Vegan Salami Recipe for Plant-Based Dinner
Freeze sliced salami for up to 3 months
How to Reheat Without Drying It Out
Oven: Reheat slices in the oven at 350°F (175°C) for 5-7 minutes Microwave: Reheat in the microwave for 15-20 seconds, but be careful not to overheat
Recipe Notes
- Chef tip: For a spicy version, add 1-2 tablespoons of hot sauce to the dough.
- Best substitution: No vital wheat gluten? Try using chickpea flour instead.
- Make-ahead: Prepare the dough up to 2 days ahead and store in the fridge.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If your salami is too dense, add more vegetable broth to the dough and knead it again.
Want to level up this recipe?
Food Processor — Makes mixing and kneading the dough a breeze. It pays for itself vs. takeout. → Check price on Amazon
Easy Homemade Vegan Salami Recipe for Plant-Based Dinner
Ingredients
Main Ingredients
- 1 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 2 tbsp tomato paste
- 1 tbsp soy sauce or tamari
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 cup vegetable broth
Seasonings
- Smoked paprika
- Garlic powder
- Onion powder
- Black pepper
- Salt
Optional Toppings
- Fresh basil leaves
- Red pepper flakes
- Vegan mayo or mustard
Instructions
- Step 1: In a large bowl, combine vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, black pepper, and salt.
- Step 2: Add tomato paste, soy sauce, olive oil, and vegetable broth. Mix until a dough forms.
- Step 3: Knead the dough for 2 minutes. Let it rest for 10 minutes.
- Step 4: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 5: Shape the dough into a log, about 8 inches long and 2 inches in diameter. Wrap it tightly in aluminum foil.
- Step 6: Bake for 45 minutes. Remove from the oven and let it cool.
- Step 7: Unwrap the salami and slice it into 1/4-inch thick slices. Arrange them on a baking sheet and bake for an additional 10-15 minutes, flipping halfway, until crispy.
Notes
- Chef tip: For a spicy version, add 1-2 tablespoons of hot sauce to the dough.
- Best substitution: No vital wheat gluten? Try using chickpea flour instead.
- Make-ahead: Prepare the dough up to 2 days ahead and store in the fridge.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If your salami is too dense, add more vegetable broth to the dough and knead it again.
Storage
- Fridge: Store in an airtight container for up to 1 week
- Freezer: Freeze sliced salami for up to 3 months
- Oven reheat: Reheat slices in the oven at 350°F (175°C) for 5-7 minutes
- Microwave reheat: Reheat in the microwave for 15-20 seconds, but be careful not to overheat
- Make ahead: Prepare the dough up to 2 days ahead and store in the fridge
Nutrition Per Serving
- Calories: 120
- Protein: 15g
- Fat: 2.5g
- Carbs: 15g
- Fiber: 1g
- Sugar: 1g
- Sodium: 600mg
- Cholesterol: 0mg
- Sat. Fat: 0.3g
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, prepare the dough up to 2 days ahead and store it in the fridge. Bake as instructed when ready to serve.
If your salami is too dense, add more vegetable broth to the dough and knead it again. This should help achieve a lighter texture.
Yes, freeze sliced salami for up to 3 months. Thaw in the fridge overnight before using.
Yes, cook the sliced salami in the air fryer at 375°F (190°C) for 5-7 minutes, flipping halfway, until crispy.
Store leftover salami in an airtight container in the fridge for up to a week. For longer storage, freeze sliced salami for up to 3 months.
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!
