Homemade gluten free vegan salami

MAKE YOUR OWN GLUTEN FREE VEGAN SALAMI FROM SCRATCH! SUPER EASY AND EXTRA SMOKY!
• 2 tablespoons pf psyllium husks mixed well in 1/4 cup of water
• 1 cup of cooked red lentils, drained well
• 1 cup of cooked rice
• 1 teaspoon of garlic powder
• 1/2 teaspoon of ground cumin
• 2 teaspoon of onion powder
• 1 teaspoon of smoked paprika
• Salt to taste
• Black pepper to taste
• 1 teaspoon dried oregano
• 3 (or more, if desired) tablespoons of beetroot juice
• 1/2 teaspoon of MSG (optional) or mushroom powder
• 1 tablespoon of olive oil
• 1 tablespoon liquid smoke
• 1 tablespoon agave syrup
• 1/3 cup of tomato sauce or tomato passata
• 2 tablespoons of agar agar powder in 1/4 cup of water or unsweetened plant based milk
• 5 tablespoons. cornstarch or tapioca starch

Instructions

  • 1.
    Make the psyllium husks gel by diluting it in water, let it sit for a few minutes, reserve.
  • 2.
    Add the lentils and the rest of the ingredients up until the tomato passata into a food processor and process it well, add the psyllium husks mixture little by little.
  • 3.
    In a separate pot, dissolve the agar agar in the plant based milk, turn the heat to high and stir it for 3 minutes, add it to the food processor bowl along with the rest of the ingredients and blend some more.
  • 4.
    Add the cornstarch, blend it enough so it gets incorporated, do not overdo it, otherwise, the starch will be killed and the salami won't be firm.
  • 5.
    Put the salami mixture in a large pot, stir for 15 minutes, transfer into a mold, let it cool completely and put it in the fridge for at least 6 hours.
  • 6.
    Substitutions:
  • 7.
    You can substitute the red lentils for the same quantity of either cooked chickpeas, drained very well, or firm tofu, pressed very well also, or sautéed mushrooms, or white beans, also drained well. You can use any dried herb of your preference, instead of dried oregano If you use tomato puree, use 1 tablespoon and 1/4 cup of water.
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