Ingredients
The following ingredients have 16 Servings
- 1/3 cup Vital Wheat Gluten ((50g))
- 2 Tbsp Cornstarch
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/4 cup Vegetable Stock ((60ml))
- 1 Tbsp Toasted Sesame Oil
- 2 cups Vital Wheat Gluten ((300g))
- 1/4 cup Nutritional Yeast ((15g))
- 2 tsp Smoked Paprika
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Red Pepper Flakes (Chili Flakes)
- 1/3 cup Toasted Sesame Oil ((80ml))
- 1/3 cup Soy Sauce ((80ml))
- 2/3 cup Tomato Paste ((173g))
- 1 Tbsp Maple Syrup
- 2 tsp Liquid Smoke
- 1 Tbsp Dijon Mustard
- 2 Cloves Garlic (Crushed)
- 1/2 cup Pickled Beet Slices ((85g))
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- Ground Black Pepper
Instruction
- White fat: Add vital wheat gluten, cornstarch, onion powder and garlic powder to a mixing bowl and mix together.
- Now add vegetable stock and toasted sesame oil and form into a dough. Knead the dough for 1 minute.
- Then place the dough onto a wooden board and flatten it out with your hands.
- Cut it first into strips and then cut the strips into chunks. Set aside.
- Salami: Add vital wheat gluten, nutritional yeast, smoked paprika, onion powder, garlic powder and red pepper flakes (chili flakes) and mix together.
- Now add toasted sesame oil, soy sauce, tomato paste, maple syrup, liquid smoke, dijon mustard, crushed garlic, pickled beets, salt and ground black pepper to a blender jug and blend until smooth.
- Pour this out over the dry ingredients and mix in.
- Get in there with your hands and form it into a dough and knead for around 1 minute.
- Then flatten it out on a wooden board with your hands. Place the chunks of white fat on top.
- Roll it into a ball and then form it roughly into a sausage shape.
- Cut the sausage into two and then roll each half in ground black pepper.
- Wrap the two sausages in parchment paper and then in foil, twisting the ends of the foil to seal it.
- Place them into a steamer basket over a pot of boiling water and steam for 40 minutes.
- Let them cool on the counter until they reach room temperature and then place into the fridge (still sealed) and cool until chilled.
- When completely cooled, unwrap the salami from the foil, and cut into slices and serve.