Vegan salame (or salami!) recipe and thoughts about faking meat and hiding cruelty
vegan salame chorizo recipe my way

Vegan salame (or salami!) recipe and thoughts about faking meat and hiding cruelty

After a few days away on a family reunion for Easter, without cooking for 4 days I felt that the best way to chill out and relax would be crafting a tempting looking vegan salame (or salami, as internationally known).  I must admit this  vegan salami experiment was good fun! The result is very satisfactory, both for the eyes and tastebuds.

I initially based my idea on this recipe found on the Vegspinz blog but I have heavily modified my version just because I like to use ingredients I might have already available at home and see what happens.

Being born and living in Italy for most of my life as a meat eater until the age of 36, I well remember all the different types of ‘insaccati’ (processed meats) available from  the Italian culinary tradition. Salame, prosciutto, speck, coppa, mortadella just to name a few. I have had a look on the Italian recipes to find out which spices are used to give the otherwise bland meats those characteristic flavours and used them in my experiment (obviously without the flesh of a murdered being!).

I will give you my recipe first, and then share some thoughts I had while having fun with the vegan salami experiment.

Vegan salame (or salami!) recipe and thoughts about faking meat and hiding cruelty

Vegan salame (or salami!) recipe and thoughts about faking meat and hiding cruelty

vegan salami realistic style recipe


  • 2 stalk of celery
  • 1 brown onion
  • 3 garlic cloves
  • 1/2 cup water
  • 1/3 cup nutritional yeast
  • 1/3 cup tapioca flour
  • 1/3 cup pea flour
  • 1 and 1/2 cup gluten flour
  • 1/3 cup soy sauce
  • 1/3 cup ketchup
  • 1 small sachet miso paste (1 tablespoon)
  • 2 tbsp fried shallots (I had a bag bought at an asian store)
  • 1 tin of cannellini beans with all the water (aquafaba)
  • 2 tablespoons of smoked paprika
  • 1 tablesppon of whole black pepper
  • 1 teaspoon fennel seeds
  • dash of liquid smoke
  • dash of cayenne pepper
  • dash of cinnamon
  • 2 tablespoons of olive oil
  • for a realitic finish: a piece of string and some extra tapioca flour to mock the salami mould


  1. Start with frying the onion and the celery for some minutes until soft
  2. In a blender add all the ingredients, including the cooked onion and celery (but not the flours and the pepper, these will be added after blending everthing else to a smooth paste)
  3. Pour the mixture into a large bowl and now it's time to add the flours and the black pepper and knead for a few minutes so that the gluten flour is activated properly. Add the oilve oil and add more water if the dough is too dry.
  4. I like leaving the black pepper whole in the final product, but if this bothers you you can simply use grinded pepper in it. The cayenne pepper and the other spices are just dosed based on my taste, so just go with your preference when spicing up your vegan salami!
  5. Now the fun part: shaping the salami into some pre-oiled foils, secure it firmly on the sides and put it into a metal colander over a pan boiling water for about 40 minutes.
  6. Move the foiled sausages into the oven to finish baking for extra 30 minutes at 180 C and let cool
  7. Once cool, have fun with the string and some extra tapioca flour to mock the realistic salami effect 🙂
  8. Slice to use in paning, braise, bake, use on pizza. This vegan salame is just a treat and the extra cannellini addition give it a nice rich extra proteic touch.
  9. I hope you enjoy, and I whould reccomend not making these sausages too thick, for a better result.


string and extra tapioca flour on my vegan salami

string and extra tapioca flour on my vegan salami

















Some will most likely criticise the idea of imitating meat products while creating home made vegan meals, however while I was stringing my tasty vegan sausage I wondered wether it’s instead meat eaters that actually hide the origin of their ‘food’ altering their shapes to make them forget where it does come from. I had someone in the past telling me ‘you should not call this cheese, or vegan cheese as it’s not the real thing’, or you should not call this ‘salame’ as it’s just not that. Well guys, stop calling them easter eggs as they are not pooped out by a real chicken 😉





  1. Brava! I’ll try to make one too sometimes :-).

  2. Hi there
    I have never seen pea flour for sale so can I make pea flour by grinding dry split peas would that work?

    Thank you

    • Profile photo of Sweet as Vegan

      Hey! Thanks for asking. I think it should work fine, please also note that I obtain wonderful results by mixing chickpea flour and gluten flour too (let’s say a double dose of gluten flour to 1 one dose of chickpea flour). Hope it helps! Lucia

      • Great recipe, Lucia! And I love your comment about Easter eggs, LOLOL!

        I use buckwheat flour for my sausages, salame, etc. – I find it gives a firmer texture than besan (chickpea flour), which is great if you’re going to be using them with a sauce or in a casserole, etc. I use 1 tbsp buckwheat to 150g vital wheat gluten.

        I’ve not actually used pea flour with VWG though – I’ll have to give it a try. What is the texture like? Is it chewy, or quite loose?

        For anyone who can’t find pea flour, it can usually be found in the fitness supplements section of health food stores, or in online stores which sell health and fitness supplements (that’s where I buy mine), and is generally referred to as pea protein (but it is actually pea flour).

  3. This looks great, and I love the extra finishing touch of tapioca starch.

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