Peppered Vegan Salami Recipe
An easy vegan recipe for salami
Jerry James Stone uses California Prunes simmered in balsamic vinegar, soy sauce and spices to create a “meaty” mouthfeel in this vegan recipe for salami. Course chopped almonds add texture and bite. To make his Vegan Salami look realistic, he wraps it in a sheet of parchment paper and creates a log shape. The vegan salami needs to sit in the fridge overnight to firm up and allow the flavors to develop.
What to serve with Vegan Salami
Once you’ve created your vegan salami log, use it to create a delicious graze board. Here are some of our favorite additions:
Cheeses (vegan if desired)
Vegetables
Mixed Nuts
Prunes (and other dried fruits)
Fruits
Crackers
Sliced Baguette
We like to change things up seasonally – try visiting your local Farmers’ Market for more inspo!
Peppered Vegan Salami Recipe
Ingredients
- 1/2 lb prunes
- 2 TBSP soy sauce
- 2 TBSP balsamic vinegar
- 1/4 cup dry marsala wine
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp red pepper flakes
- 1 tsp anise seed
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp tomato powder
- 1/4 tsp mustard seed
- 1 TBSP nutritional yeast
- 1/2 cup coarsely chopped almonds
Instructions
- Add prunes, soy sauce, balsamic vinegar, and marsala wine to a small saucepan.
- Cook over a medium heat until prunes soften and sauce reduces, becoming jammy and coating the prunes.
- Add prunes and spices to food processor and puree until smooth and combined.
- Add in the chopped almonds and pulse just to combine.
- Form mixture into log on parchment paper. Mold into salami log shape by folding one side of the parchment over the log onto the other side of the paper. Bring folded side into and under log, and further shape the peppered vegan salami into a tight cylinder. Twist off ends, like a party favor.
- Place log in fridge overnight for optimal firmness and flavors to meld.
- Wrapped logs of Peppered Vegan Salami can keep in the fridge for at least a month. Slice log while wrapped for easy serving.
Video
Notes
Nutrition
Have you ever tried sweet salami?
Chocolate Salami
This incredibly delicious Chocolate Salami recipe by Chef Mica Talmor of Pomella in Oakland, CA is sure to be a holiday favorite for dessert tables, gift-giving and more! It’s the perfect sweet, salty and crunchy treat.
Add your Vegan Salami to a cheese board!
Jerry James Stone’s Vegan Salami would be a delicious addition to any of the following cheese boards:
The Ultimate Cheese Board
Impress your guests with this incredible charcuterie board created by Kat Turner, Chef Partner, Highly Likely Café, Los Angeles. The tangy mostarda, deeply flavored whole prunes, and peppercorn black tea syrup all complement the salty, sweet, earthy, and savory elements on the board.
Fall Graze Board
There’s something for everyone on this sweet and savory graze board from our friends at Belly Full. Whatever you do, do NOT skip the prune jam. You’ll be dreaming about it for days.
Charcuterie Salad
Your favorite charcuterie all stars are arranged on a bed of lettuce and drizzled with a sumptuous sweet balsamic dressing. We’re not sure whether this creation from Shaws Simple Swaps should count as a salad or a charcuterie board – but it’s definitely the best of both worlds.
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