Vegan Salami

with seitan and tofu.
Here it is! Finally, you’ll say!

You’re right, forgive me for the long waiting time and for my absence … I have no time to leave comments to your recipes, and I’m sorry about this, but I assure you I read your recipes with a great pleasure and affection :-).
The doses of ingredients given here are for a little salami; as usual, if you want a bigger one, just multiply them … (I had done it for me and as a test, but then also my husband and my family appreciated it).
It has nothing to do with the real taste of salami, I called so just because it visually reminds it!
Oh I forgot! I tried again changing some ingredients, but nope! I got the best result with these ingredients and these doses:

Ingredients:
3 heaped tablespoons of instant seitan (gluten flour)
1 teaspoon cornstarch
1 teaspoon rice flour
1 tablespoon chickpea flour
1 heaping tablespoon tomato paste
1 teaspoon tamari
1/2 teaspoon rice miso
1/2 teaspoon onion flakes
1 pinch of chili powder
1 pinch of paprika
1 tablespoon diced tofu
water as needed
pepper
2 teaspoons e.v.o oil

Method:
First, sieve instant seitan, rice flour, chickpea flour and cornstarch and stir. Then add all other ingredients amalgamating well; with a fork, further crumble tofu and mix it thoroughly. While the wet ingredients are being absorbed by the flour, add water gradually until all is well mixed and you got a little glutinous ball. (The dough should have well absorbed the water and settled)
Give the mixture the shape of a small salami and oil it; then wrap it tightly in a wet and wrung kitchen cloth; tie the ends with string.
Cook for about 30/35 min in boiling water.
Cut it only when cool, gently, with a flush blade knife.

This is easiest to do …

An idea to serve it … you can dip a brush in sunflower oil and gloss the slices 🙂

I’ll post the vegetable spicy ham as soon as I can, it has a richer taste and more ingredients.
Anyway, it has tastes similarly to seitan ragout sauce (very tasty), given the presence of tomato.

Chef: Concita from VeganBlog

1. EleonoraNW3 5 September 2010 at 17:42

   

   Oh dear, I LOVE IT!!! I’m so curious to taste it! Concita you’re one of my favourite chefs :-*

   
   
2. Mimì 8 September 2010 at 07:30

   

   you can never stop thanking you for your wonderful recipes