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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
More Sausage Recipes
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.
I followed this recipe exactly. As result I got a very tasty product. But I must say I was disappointed with the color after baking for 90 minutes. It became dark brown and not red as the picture.
I will try baking for maybe 60 minutes only.
Beetroot powder tends to turn brown unfortunately. Sometimes it’s only on the outside, so I’ve had better luck with it in larger roasts, especially with washed flour seitan for some reason. Also depends on the brand. Red yeast rice powder works great if you can get it, it only turns a darker red during cooking. Don’t waste your money on the capsules, though, they did not work for me. I buy this brand off Amazon if it helps: https://amzn.to/31DVpgN