Recipe Seitan ‘Salami’
It’s chewy, it’s hearty, it’s spicy and umami. Everything you’d expect from a salami log, except for the unsettling mystery of what body parts are making up your food! Breathe easy, there are only plants to be found in this deliciously moreish deli meat.
You will need
Makes 1
- 200ml vegan-friendly red wine
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 2 teaspoons red miso paste
- 1 teaspoon balsamic vinegar
- 1 cup vital wheat gluten
- 2 tablespoons nutritional yeast (or mushroom seasoning)
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon agar agar powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground allspice
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground mace or nutmeg
- 2 tablespoons shortening, grated
Fat chunks
- 125ml vegan beef-style stock
- 1/2 teaspoon liquid smoke
- 60g pearl couscous
- 3 tablespoons sun-dried tomato oil
Recipe: Zacchary Bird
Directions
Step 1
To prepare the ‘fat chunks’, bring the stock and liquid smoke to a rapid boil in a wide saucepan. Add the couscous, reduce to the lowest heat, then cover and simmer for 6-7 minutes until the stock is absorbed. Stir to avoid sticking, then pour over the sundried tomato oil and allow to cool.
Step 2
Pour the red wine into a saucepan. Bring to the boil over medium-high heat and bubble away until reduced by half. Allow to cool. Combine the reduced red wine with the tomato paste, liquid aminos or soy sauce, liquid smoke and miso paste. Set aside.
Step 3
In a large bowl, stir together the remaining ingredients except the shortening, then mix in the red wine mixture until just combined. Tip in the shortening and prepared couscous, then knead with your hands to bring the dough together, making sure the couscous is dispersed throughout the mixture.
Step 4
Lay a 30cm square of plastic wrap on a work surface, then spoon the mixture into the centre. Fold over to enclose, then shape the mixture into a smooth, long log and wrap up tightly. Press down slightly to flatten.
Step 5
Place the ‘salami’ on a plate and microwave on high for 90 seconds to set. Remove the plastic wrap, then tightly wrap in foil, this time making the salami rounded as you will be locking it into its final form.
Step 6
Preheat the oven to 175°C. Place the salami on a baking tray and bake for 30 minutes. Allow to cool fully, still wrapped in foil, then rest overnight in the fridge.
Hot tip!
For additional flavour and fatty mouthfeel, store the ‘salami’ coated in a slick of extra sun-dried tomato oil.
Recipe: Zacchary Bird
