Check out this amazing vegan salami for your next charcuterie from YdaJun's Plant-Based Kitchen. And don't forget to subscribe!
Ingredients
Ingredients for white “fat”:
⅓ cup vital wheat gluten40g
2 tbsp cornstarch16g
1 tsp onion powder
¼ cup water60g
1 tbsp olive oil 15g
Dry Ingredients for red “meat”:
1 cup vital wheat gluten
1 tbsp onion powder
1 tbsp garlic powder
½ tsp ground white pepper
1 tsp ground black pepper
1 tsp smoked paprika
Wet Ingredients for red “meat”:
½ cup water120g
2 tbsp olive oil30g
½ bouillon (porcini mushroom)
½ tsp kosher salt
1 tsp sugar
1 tbsp apple cider vinegar
1 tsp liquid smoke
1 small beet, peeled & chopped (optional, used for color)
Directions
1
For the recipe instructions, watch this video from YdaJun's Plant-Based Kitchen and don't forget to subscribe!
Nutrition Facts
Servings 4
Ingredients
Ingredients for white “fat”:
⅓ cup vital wheat gluten40g
2 tbsp cornstarch16g
1 tsp onion powder
¼ cup water60g
1 tbsp olive oil 15g
Dry Ingredients for red “meat”:
1 cup vital wheat gluten
1 tbsp onion powder
1 tbsp garlic powder
½ tsp ground white pepper
1 tsp ground black pepper
1 tsp smoked paprika
Wet Ingredients for red “meat”:
½ cup water120g
2 tbsp olive oil30g
½ bouillon (porcini mushroom)
½ tsp kosher salt
1 tsp sugar
1 tbsp apple cider vinegar
1 tsp liquid smoke
1 small beet, peeled & chopped (optional, used for color)
Directions
1
For the recipe instructions, watch this video from YdaJun's Plant-Based Kitchen and don't forget to subscribe!
Please provide the directions in writing as well
This recipe method from YdaJun’s Plant-Based Kitchen is detailed in the video, but you can like and subscribe to ask for written instructions. Basically, you combine the ingredients for the fat into a dough, knead a small amount, cover, and set aside. Then in a bowl mix together the dry ingredients for the meat. In a food processor or similar, blend all of the wet ingredients for the meat. Then mix the blended wet with the dry meat ingredients and knead for a couple minutes. You can put both through a meat grinder to combine, or chop the fat dough into small bits, knead it into the meat dough, and chop a little more to combine. Finally coat with black pepper for a crust, wrap into shape with parchment paper and aluminum foil, and bake at 350F for 1 1/2 hours. Allow it to rest overnight before serving the next day.