Laura's Vegan Table


  • 1 cup vital wheat gluten
  • 2 teaspoons fennel seeds
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/2 cup vegetable broth
  • 2 tablespoons tomato paste
  • 1 teaspoon Calabrian chili paste for mild flavor; or 2 teaspoons for spicy flavor
  • 1 tablespoon olive oil
  • 1 tablespoon liquid aminos or low sodium soy sauce
  • 2 teaspoons liquid smoke

This salami is so tasty and full of spices; without being overpowering. I knew it would be good just from the aroma as it was baking only after a few minutes in the oven. The key elements here are the fennel seeds and the Calabrian chili paste. You can adjust the spice level by adding a little more of the chili paste, and it really adds depth of flavor. Another element that really helps in forming the shape of the salami is a sushi mat. It is not necessary but definitely helps the the salami form.

You can use this salami on a sandwich, or make it into a pizza topping. It will also make a great addition to your charcuterie. A wonderful alternative to processed meats. This is a winner!


Preheat oven to 375F. In a medium to large bowl, combine the vital wheat gluten, fennel seeds, garlic powder, smoked paprika, oregano and salt. Stir to combine. In another bowl, add the remaining ingredients. Combine the ingredients together in the larger bowl and stir together to form a dough. Take the dough mixture out onto a flat countertop surface and knead for a few minutes. Divide into two equal sections. Roll each section into a log that is roughly 5-6″ (you can use your sushi mat here if you have one). Once each is rolled out, and they do not need to be perfectly shaped, wrap them into two separate pieces of parchment paper. I found that if you twist the ends of the parchment paper in opposite directions, it causes a tension to wrap the salami neatly and tightly; much like a candy wrapper. Then take these two wrapped salami’s and place them on a cookie sheet. Bake for 25 minutes; then flip over and bake another 25 minutes. Remove from oven to cool. Serve at room temperature. Store in the refrigerator for a few days or freeze. Enjoy!