Vegan Salami

86eats.com

EvilNerdyBirdy

16 oz of super firm tofu (the kind in vacuum sealed package)

1 ½ cups vital wheat gluten

¼ cup LARGE tapioca peals, plus hot water to soak them

¼ cup nutritional yeast

¼ cup tapioca or corn starch

⅓ cup diced cooked beet (buy in a jar or tin, or you can wrap in foil and bake at 400 degrees until tender. After it has baked the peel easily comes off)

2 tablespoons tomato paste

1 tablespoons No Beef or Vegetable Better Than Bouillon. or some other vegan bouillon paste or powder

2 teaspoons onion powder

2 teaspoons minced garlic

2 teaspoons dried mustard

2 teaspoons sugar or monk fruit sweetener

1 to 2 teaspoons black pepper

1 teaspoon salt (optional)

2 tablespoons neutral flavored oil (you can also use water instead)

1 to 2 teaspoon liquid smoke

1 to 2 teaspoons dried red pepper flakes

1 to 2 tablespoons water if needed

* I use SUPER FIRM TOFU that is packaged in a sort of vacuum sealed wrapper. This tofu if much firmer than firm or extra firm and does not hold much water. Because of this you do not need to press this tofu AND it yields a much firmer seitan than regular or extra firm tofu. If you can only find firm or extra firm tofu then you will need to press it really well first, I suggest at least 30 minutes. note: I use SUPER FIRM TOFU that is packaged in a sort of vacuum sealed wrapper. This tofu if much firmer than firm or extra firm and does not hold much water. Because of this you do not need to press this tofu AND it yields a much firmer seitan than regular or extra firm tofu. If you can only find firm or extra firm tofu then you will need to press it really well first, I suggest at least 30 minutes.

Directions at 86eats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer