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.