Easy Homemade Vegan Salami Recipe for Plant-Based Dinner

Easy Homemade Vegan Salami is the perfect plant-based alternative to traditional salami. After making this many times, I’ve perfected the texture and flavor. The crispy exterior gives way to a tender, savory interior that’s perfect for sandwiches or as a dinner side. If you love recipes like this, you’ll also enjoy Easy Sheet Pan Chicken Pitas with Herby Ranch Sauce and Grilled Tuna Steak with Fresh Mango Avocado Salsa.

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
• 1/2 cup water
• 1 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 1 tsp liquid smoke (optional)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• Optional: Fresh herbs like parsley or basil
• Optional: Red pepper flakes
• Optional: Vegan mayo or mustard

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

1. Step 1: In a high-speed blender, combine all the main ingredients and blend until smooth.
2. Step 2: Transfer the mixture to a non-stick pan and cook over medium heat for 5-7 minutes, stirring occasionally.
3. Step 3: Press the mixture into a log shape, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours.
4. Step 4: Preheat your oven to 300°F (150°C). Slice the chilled log into 1/4-inch thick slices.
5. Step 5: Arrange the slices on a parchment-lined baking sheet and brush with the seasoning mixture. Bake for 20-25 minutes, flipping halfway through.

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 fridge for up to 1 week. Make-ahead tip: The salami mixture can be made up to 2 days ahead and refrigerated until ready to cook.

Freezing Easy Homemade Vegan Salami Recipe for Plant-Based Dinner

Freeze for up to 3 months. Thaw overnight in the fridge before using.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (180°C) oven for 5-7 minutes. Microwave: Reheat in the microwave for 30-45 seconds.

Recipe Notes

• Chef tip: For a more traditional salami flavor, add 1 tbsp of red wine vinegar to the blender mixture.
• Best substitution: You can substitute the vital wheat gluten with 1 cup of cooked chickpeas for a different texture.
• Make-ahead: The salami can be made up to 2 days ahead and stored in the fridge until ready to serve.
• Scaling: This recipe can be easily doubled or tripled to make a larger batch.
• Troubleshooting: If the salami is too soft, bake it at a higher temperature or for a longer time.

Easy Homemade Vegan Salami Recipe for Plant-Based Dinner

⏱

Prep

20 minutes

🍳

Cook

25 minutes

⏳

Total

45 minutes

🍽

Serves

4 servings

🥗

Diet

Vegan

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
• 1/2 cup water

Seasonings

• 1 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 1 tsp liquid smoke (optional)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt

Optional Toppings

• Fresh herbs like parsley or basil
• Red pepper flakes
• Vegan mayo or mustard

Instructions

1. Step 1: In a high-speed blender, combine all the main ingredients and blend until smooth.
2. Step 2: Transfer the mixture to a non-stick pan and cook over medium heat for 5-7 minutes, stirring occasionally.
3. Step 3: Press the mixture into a log shape, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours.
4. Step 4: Preheat your oven to 300°F (150°C). Slice the chilled log into 1/4-inch thick slices.
5. Step 5: Arrange the slices on a parchment-lined baking sheet and brush with the seasoning mixture. Bake for 20-25 minutes, flipping halfway through.

Notes

• Chef tip: For a more traditional salami flavor, add 1 tbsp of red wine vinegar to the blender mixture.
• Best substitution: You can substitute the vital wheat gluten with 1 cup of cooked chickpeas for a different texture.
• Make-ahead: The salami can be made up to 2 days ahead and stored in the fridge until ready to serve.
• Scaling: This recipe can be easily doubled or tripled to make a larger batch.
• Troubleshooting: If the salami is too soft, bake it at a higher temperature or for a longer time.

Storage

• Fridge: Store in an airtight container in the fridge for up to 1 week.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before using.
• Oven reheat: Reheat in a 350°F (180°C) oven for 5-7 minutes.
• Microwave reheat: Reheat in the microwave for 30-45 seconds.
• Make ahead: The salami mixture can be made up to 2 days ahead and refrigerated until ready to cook.

Nutrition Per Serving

• Calories: 160
• Protein: 20g
• Fat: 5g
• Carbs: 12g
• Fiber: 2g
• Sugar: 1g
• Sodium: 700mg
• 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!