Vegan Salami

75 mins
Serves 6
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Directions

  1. 1Add all the white wet ingredients except water to a food processor and process until the tofu has liquified.
  2. 2Add all the white wet ingredients except water to a food processor and process until the tofu has liquified.
  3. 3Add all the white wet ingredients except water to a food processor and process until the tofu has liquified.
  4. 4Remove 3 cups of the liquid and save for later.
  5. 5Remove 3 cups of the liquid and save for later.
  6. 6Remove 3 cups of the liquid and save for later.
  7. 7Add a cup of VWG and process until the dough comes together. Add warm water if needed.
  8. 8Add a cup of VWG and process until the dough comes together. Add warm water if needed.
  9. 9Add a cup of VWG and process until the dough comes together. Add warm water if needed.
  10. 10Remove the white dough.
  11. 11Remove the white dough.
  12. 12Remove the white dough.
  13. 13Add the 3 cups of white liquid back into the processor. Add all of the red wet ingredients except water and process. Adjust seasonings to taste.
  14. 14Add the 3 cups of white liquid back into the processor. Add all of the red wet ingredients except water and process. Adjust seasonings to taste.
  15. 15Add the 3 cups of white liquid back into the processor. Add all of the red wet ingredients except water and process. Adjust seasonings to taste.
  16. 16Add 2 cups of VWG and process until the dough comes together. Add warm water if needed.
  17. 17Add 2 cups of VWG and process until the dough comes together. Add warm water if needed.
  18. 18Add 2 cups of VWG and process until the dough comes together. Add warm water if needed.
  19. 19Remove the red dough and add small batches of the red and white doughs together in a food processor. Pulse until they mix together. Do not over-mix.
  20. 20Remove the red dough and add small batches of the red and white doughs together in a food processor. Pulse until they mix together. Do not over-mix.
  21. 21Remove the red dough and add small batches of the red and white doughs together in a food processor. Pulse until they mix together. Do not over-mix.
  22. 22Add the mixed dough to a ham press or wrap tightly in foil and pressure cook on high for 1 hour.
  23. 23Add the mixed dough to a ham press or wrap tightly in foil and pressure cook on high for 1 hour.
  24. 24Add the mixed dough to a ham press or wrap tightly in foil and pressure cook on high for 1 hour.
  25. 25Let it cool.
  26. 26Let it cool.
  27. 27Let it cool.
  28. 28Slice and enjoy!
  29. 29Slice and enjoy!
  30. 30Slice and enjoy!

Ingredients

  • 1 package (14 oz) extra firm tofu with the liquid
  • 1 package (14 oz) extra firm tofu with the liquid
  • 1 package (14 oz) extra firm tofu with the liquid
  • 1 cup plant milk
  • 1 cup plant milk
  • 1 cup plant milk
  • 1 splash white vinegar
  • 1 splash white vinegar
  • 1 splash white vinegar
  • 2 tbsp MSG/mushroom powder
  • 2 tbsp MSG/mushroom powder
  • 2 tbsp MSG/mushroom powder
  • 2 tbsp smoked salt
  • 2 tbsp smoked salt
  • 2 tbsp smoked salt
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 0.25 cup warm water
  • 0.25 cup warm water
  • 0.25 cup warm water
  • 1 tbsp baking powder
  • 1 tbsp baking powder
  • 1 tbsp baking powder
  • 1 cup vital wheat gluten (VWG)
  • 1 cup vital wheat gluten (VWG)
  • 1 cup vital wheat gluten (VWG)
  • 3 cups processed white wet mixture
  • 3 cups processed white wet mixture
  • 3 cups processed white wet mixture
  • 0.125 cup beetroot powder or red food coloring
  • 0.125 cup beetroot powder or red food coloring
  • 0.125 cup beetroot powder or red food coloring
  • 1 tbsp nutritional yeast
  • 1 tbsp nutritional yeast
  • 1 tbsp nutritional yeast
  • 1 tbsp ground mustard seed
  • 1 tbsp ground mustard seed
  • 1 tbsp ground mustard seed
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp ground black pepper
  • 1 tbsp ground black pepper
  • 1 tbsp ground black pepper
  • 0.5 tbsp smoked paprika
  • 0.5 tbsp smoked paprika
  • 0.5 tbsp smoked paprika
  • 0.5 tbsp ground cayenne
  • 0.5 tbsp ground cayenne
  • 0.5 tbsp ground cayenne
  • 1 dash spicy red pepper flakes
  • 1 dash spicy red pepper flakes
  • 1 dash spicy red pepper flakes
  • 0.25 cup vegan red wine
  • 0.25 cup vegan red wine
  • 0.25 cup vegan red wine
  • 1 tbsp dried fennel seeds
  • 1 tbsp dried fennel seeds
  • 1 tbsp dried fennel seeds
  • 0.25 cup warm water
  • 0.25 cup warm water
  • 0.25 cup warm water
  • 2 cups vital wheat gluten (VWG)
  • 2 cups vital wheat gluten (VWG)
  • 2 cups vital wheat gluten (VWG)

Equipment

food processorInstant Potham pressaluminum foil