Peppered “Vegan Salami”
Our friend Jerry James Stone developed this creative recipe for Peppered Vegan “Salami”. This savory snack is the perfect addition to a graze board or vegan cheese board!
1/2 pound prunes
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1/4 cup dry marsala wine
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1 teaspoons anise seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon tomato powder
1/4 teaspoon mustard seed
1 tablespoon nutritional yeast
1/2 cup coarsely chopped almonds
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.
We love this savory take on salami, but did you know that salami can be sweet, too? Try Chef Mica Talmor’s Chocolate Salami!