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RatingAuthorbigassvegan
Category, , CuisineDifficultyIntermediate

This salami is perfect... totally could end the sentence there, but I'll add that it's made for sandwiches, pizzas, and of course, vegan charcuterie boards of your dreams.
Its look and texture are exactly like Genoa salami (what they use in Subway sandwiches btw) but I wanted to enrich it with a taste of red vine, fennel, and oregano, making it central Europe, German sausage-like, as that is what I had way more in my pre-vegan life.

Ingredients

Wash the Flour
Seasoning for the PINK meat, 35 % of total gluten:
 2 tsp Oregano
Seasoning for the RED meat 35% of total gluten:
 4 tbsp Steak seasoning I double or triple the spice mix from this recipe, and keep it in my fridge always. It's truly special and you will find many uses for it.
 2 tsp Fennel seeds, crushed
Seasoning for the “fat” dough, 30% of total gluten:
 1 tsp Garlic powder
 1 tsp Salt
 1 tsp MSG
 1 tsp White pepper
 2 tbsp Vegan butter or margarine
Add in for “fat”:
 1 tbsp Pearl pasta, al dente (pre cooked measure)
Dry seasoning (pre-steam):
 ¼ tsp White pepper
 ¼ tsp Cayenne pepper
 ½ tsp Garlic powder
 ½ tsp Smoked saltI tend to like cherry the most, with hickory as a close second, but you do you. Go for what you like.
 1 tsp Fennel seeds, crushed
Vegan Salami Sliced

Directions

Wash the Flour
1

First, start by washing 3 Lbs of flour until almost no starch is left.

See *the Wash the Flour Method* tab on this website for pictorial, and detailed info on how to do it, if you have never done it, that is.

For this, I washed 3 lbs of King Arthur Bread Flour with 12.7% protein.

Rest the gluten
2

After washing, squeeze the water out of your gluten, and rest in a colander for 30 mins to an hour, to lose as much water as possible. Occasionally flip it so it does not stick, and squeeze out more water.

*Optional- after the colander rest, let your gluten relax some more in the fridge, over the next day or two. It helps it lose even more water, and develop into a smooth stretchy gluten ball. This does not need to all be finished on the same day. Do as much as you want, when you can.
Seitan is patient that way.
I always leave mine in the fridge for a day or two. This way I don’t even have to decide what I want to make right away. The gluten is there to develop the vegan meat texture, regardless of the flavor and cooking method I decide to go for.

Incorporate the seasoning
3

Once rested, whether the same day or for a few days, add the seasoning to your gluten.

In a food processor, with a blade attachment, blitz the “fat” dough with its seasoning first. Because it’s white, it won’t interfere with what’s to come.
Set it aside.

Then, do the two reds, starting with the paler one. And do not worry if your processor gets messy, all the flavors will eventually mix, so no need to clean the small amount of seasoning on the processor’s walls, or the small bits remaining from the previous blitz. 

Set your 3 glutens aside.

Rest the seasoned gluten
4

Cover your glutens with cellophane, or a towel, and give them some time to rearrange after the food processor tore it all up.

1 to 2 hours would do, but you can also just call it a day at this point, and have it in the fridge for a day or two.
It will lose some more water, and that's expected. There is a lot of seasoning in there, and it will all come together beautifully.

Shape/mince your gluten
5

Once your 3 gluten balls (red, pink, and white) are well-rested, smooth, and stretchy, start on the final shape.

Layer the two meets and the fat over each other (meat, fat, meat, pearl pasta, to be exact), then mince, fold over, mince, fold over, etc, until well combined, looking like it was ground up.

Coat in dry seasoning and steam
6

Coat in dry seasoning, and wrap in foil, sealing tightly. Then wrap in another foil, so it stays put and doesn’t expand too much.
Steam for 1 hour and 30 mins.

Rest the steamed gluten
7

Allow your salami log, while still in foil, to cool off to room temp, then place in the fridge overnight, or at least 6 hours.

Sauté to brown
8

Do a quick sauté to brown, with 1/3 cup of vegan red wine (vegan Cabernet Sauvignon is my go-to), to add even more taste, rotating sides often.

Rest the salami
9

Refrigerate for 6 hours, or overnight, before slicing and digging in.
Do not skip this final rest, it is vital for the flavor to rest and the gluten to firm up after all the heat it was put through.

*Bonus step, for those lucky enough to have a smoker- you can smoke the salami at 225*F, for 45 mins for an extra deep smoky-meaty flavor. Make sure to not overdry, and remember to rest for at least 6 hours before slicing to eat.

Vegan Salami Sliced

Ingredients

Wash the Flour
Seasoning for the PINK meat, 35 % of total gluten:
 2 tsp Oregano
Seasoning for the RED meat 35% of total gluten:
 4 tbsp Steak seasoning I double or triple the spice mix from this recipe, and keep it in my fridge always. It's truly special and you will find many uses for it.
 2 tsp Fennel seeds, crushed
Seasoning for the “fat” dough, 30% of total gluten:
 1 tsp Garlic powder
 1 tsp Salt
 1 tsp MSG
 1 tsp White pepper
 2 tbsp Vegan butter or margarine
Add in for “fat”:
 1 tbsp Pearl pasta, al dente (pre cooked measure)
Dry seasoning (pre-steam):
 ¼ tsp White pepper
 ¼ tsp Cayenne pepper
 ½ tsp Garlic powder
 ½ tsp Smoked saltI tend to like cherry the most, with hickory as a close second, but you do you. Go for what you like.
 1 tsp Fennel seeds, crushed

Directions

Wash the Flour
1

First, start by washing 3 Lbs of flour until almost no starch is left.

See *the Wash the Flour Method* tab on this website for pictorial, and detailed info on how to do it, if you have never done it, that is.

For this, I washed 3 lbs of King Arthur Bread Flour with 12.7% protein.

Rest the gluten
2

After washing, squeeze the water out of your gluten, and rest in a colander for 30 mins to an hour, to lose as much water as possible. Occasionally flip it so it does not stick, and squeeze out more water.

*Optional- after the colander rest, let your gluten relax some more in the fridge, over the next day or two. It helps it lose even more water, and develop into a smooth stretchy gluten ball. This does not need to all be finished on the same day. Do as much as you want, when you can.
Seitan is patient that way.
I always leave mine in the fridge for a day or two. This way I don’t even have to decide what I want to make right away. The gluten is there to develop the vegan meat texture, regardless of the flavor and cooking method I decide to go for.

Incorporate the seasoning
3

Once rested, whether the same day or for a few days, add the seasoning to your gluten.

In a food processor, with a blade attachment, blitz the “fat” dough with its seasoning first. Because it’s white, it won’t interfere with what’s to come.
Set it aside.

Then, do the two reds, starting with the paler one. And do not worry if your processor gets messy, all the flavors will eventually mix, so no need to clean the small amount of seasoning on the processor’s walls, or the small bits remaining from the previous blitz. 

Set your 3 glutens aside.

Rest the seasoned gluten
4

Cover your glutens with cellophane, or a towel, and give them some time to rearrange after the food processor tore it all up.

1 to 2 hours would do, but you can also just call it a day at this point, and have it in the fridge for a day or two.
It will lose some more water, and that's expected. There is a lot of seasoning in there, and it will all come together beautifully.

Shape/mince your gluten
5

Once your 3 gluten balls (red, pink, and white) are well-rested, smooth, and stretchy, start on the final shape.

Layer the two meets and the fat over each other (meat, fat, meat, pearl pasta, to be exact), then mince, fold over, mince, fold over, etc, until well combined, looking like it was ground up.

Coat in dry seasoning and steam
6

Coat in dry seasoning, and wrap in foil, sealing tightly. Then wrap in another foil, so it stays put and doesn’t expand too much.
Steam for 1 hour and 30 mins.

Rest the steamed gluten
7

Allow your salami log, while still in foil, to cool off to room temp, then place in the fridge overnight, or at least 6 hours.

Sauté to brown
8

Do a quick sauté to brown, with 1/3 cup of vegan red wine (vegan Cabernet Sauvignon is my go-to), to add even more taste, rotating sides often.

Rest the salami
9

Refrigerate for 6 hours, or overnight, before slicing and digging in.
Do not skip this final rest, it is vital for the flavor to rest and the gluten to firm up after all the heat it was put through.

*Bonus step, for those lucky enough to have a smoker- you can smoke the salami at 225*F, for 45 mins for an extra deep smoky-meaty flavor. Make sure to not overdry, and remember to rest for at least 6 hours before slicing to eat.

Genoa Salami / Wash The Flour method