Whether you add this homemade Vegan Salami recipe to a sandwich or a charcuterie board, its bold savoury flavour is guaranteed to be a knockout! I’ll show you step-by-step how to make this deli-style favourite.

Slices of vegan salami on parchment lined wooden board. - 1

I wish I could brag about the amount of work I put into this vegan salami recipe. It looks and tastes like something that would take hours in the kitchen. But I have to confess: it was easy. Even easier than I expected it would be, but also more delicious than I expected—savoury, deeply flavourful, with the perfect meaty texture. Oh, I’m in love! It even looks and slices like salami! I’ve been enjoying this in sandwiches on my Gluten-Free Sandwich Bread , I have big plans to add it to a New Year’s charcuterie board, and I’ve also been sneaking slices out of the fridge for a mid-afternoon snack.

Why It’s SO Worth Making This Vegan Lunchmeat

I do love a lot of the meatless deli slices at the grocery store, but I’ve yet to see salami at my local shops, so it was time to make it myself! After some trial and error, I’ve perfected the recipe and I’m over the moon with how it turned out.

  • Real-deal deli flavor. I add the same seasonings used to make meat-based salami for a fantastic savoury, bold flavour.
  • Wholesome ingredients. If you try to avoid highly processed meat substitutes, you’ll appreciate the simple ingredients in this vegan salami recipe. Even the colouring is from beets!
  • High in protein. Vital wheat gluten and tofu make this plant-based salami hearty and satisfying.
Ingredients for Homemade Vegan Salami Recipe. - 2

Notes on Ingredients

So many of the ingredients you’ll need for this homemade vegan salami recipe are pantry staples! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Extra-firm tofu – This works with the vital wheat gluten to create the structure of the salami.
  • Plant milk – Make sure it’s unflavoured and unsweetened.
  • Apple cider vinegar – For a little bit of tanginess. Red wine vinegar would work as an alternative.
  • Sugar – For a balanced, well-rounded flavour.
  • Salt – Adds depth of flavour.
  • Olive oil – Salami has flecks of fat in it, giving it a rich flavour. Adding olive oil helps mimic that richness.
  • Vital wheat gluten – Gluten is what gives the salami its chewy texture. There’s really no way around using it and no gluten-free alternative.
  • Vegan red wine – For depth, acidity, and colour.
  • Whole mustard seeds – Optional, but adds extra flavour.
  • Beetroot juice or powder – To colour the vegan salami naturally.
  • Seasonings – Nutritional yeast , ground mustard seed, garlic powder, onion powder, ground black pepper, smoked paprika, ground coriander, and a bit of cayenne for some subtle heat.

How to Make Vegan Salami

To get the flecks of white throughout, you’ll need to make two “doughs”: one red and one white.

Liquid ingredients for vegan salami in food processor. - 3

Make the white base.

  • Blend the white base. Process the tofu, plant milk, vinegar, sugar, and olive oil until smooth. Set aside three-quarters of this mixture.
  • Make the white dough. Add the vital wheat gluten to the remaining white base and blend until a soft dough forms.
Ingredients for red base for vegan salami in food processor. - 4

Add the ingredients for the red dough.

  • Prepare the red base. Blend the reserved white mixture with the wine, beetroot, spices, and seasonings.
  • Form the red dough. Add the vital wheat gluten and knead until springy.
Red and white salami dough mixed in food processor. - 5

Combine white and red dough.

  • Create the marbling. Gently pulse the red and white doughs in the food processor.
  • Shape and cook. Form a tight log and wrap it in parchment and foil. Pressure cook, steam, or bake.
  • Chill and serve. Cool to room temperature, then refrigerate until firm before slicing.

Tips for Perfect Vegan Salami

I have a few more pointers for you to help you get this vegan salami recipe perfect!

  • Do NOT over-mix the red and white doughs. If you do, you’ll end up with pink salami! It will still taste good, but it won’t have the same visual appeal. If it’s warm in your kitchen, you can chill the dough slightly before marbling for cleaner colour separation.
  • Tweak the flavours. Feel free to adjust the seasonings to your tastes. Make it spicier or milder, add cracked fennel seeds or peppercorns, a dash of liquid smoke for extra smokiness, etc.
  • Don’t skimp on the chilling. For a firmer texture, let the cooked salami rest overnight before slicing.
  • Get perfect slices. Slice the salami thinly with a sharp knife or a mandoline slicer.
Stack of sliced vegan salami with saltines. - 6

Serving Suggestions

I just love this vegan salami recipe in sandwiches with plant-based cheese slices and a good mustard. Simple and delicious! For a party, serve the salami slices on a vegan charcuterie board with olives, pickles, crackers, and spreads.

Storage

Wrap the vegan salami tightly in plastic wrap and store it in the refrigerator for up to 7 days. For longer storage, freeze it whole or sliced for up to 2 months. Thaw in the fridge before serving.

Vegan salami slices spread on board with crackers. - 7

More Homemade Vegan Meats

  • Vegan Chicken
  • Tofu Bacon
  • Vegan Turkey
  • Vegan Bacon Crumbles

Ingredients

White Ingredients

  • ½ package extra-firm tofu , 7 ounces, 198 g
  • ½ cup plant milk , 125 mL
  • 1 teaspoon apple cider vinegar , 5 mL
  • 1 tablespoon sugar , 12 g
  • 3 tablespoons olive oil , 30 g
  • ½ cup vital wheat gluten , 70 g
  • 1 teaspoon salt , 2 g

Red Ingredients

  • ¾ cup processed white wet mixture , 180 mL
  • ¼ cup vegan red wine , 60 mL
  • 1 tablespoon beetroot juice , or 1 teaspoon beetroot powder – 30 mL (or 3 g powder)
  • 1 tablespoon nutritional yeast , 8 g
  • 1/2 tablespoon ground mustard powder , 5 g
  • 1 tablespoon whole mustard seeds , 8 g, optional
  • ½ tablespoon garlic powder , 4 g
  • ½ tablespoon onion powder , 4 g
  • ½ teaspoon ground black pepper , 1 g
  • ½ tablespoon smoked paprika , 4 g
  • ½ teaspoon ground coriander , 1 g
  • ½ teaspoon ground cayenne pepper , 1 g
  • 1 ½ cups vital wheat gluten , 200 g

Instructions

Make the White Dough:

  • In a high-speed blender or food processor, combine tofu, plant milk, apple cider vinegar, sugar, salt, and olive oil. Blend until completely smooth.
  • Pour out ¾ cup of the white mixture and set it aside for the red dough.
  • Add the ½ cup vital wheat gluten to the remaining white base in the blender. Process until a soft dough forms. If too dry, add a splash of warm water ( 1 – 2 teaspoons).

Make the Red Dough:

  • To the reserved ¾ cup of white mixture, add vegan red wine, beetroot juice or powder, nutritional yeast, ground and whole mustard seed (optional), garlic powder, onion powder, black pepper, smoked paprika, coriander, and cayenne. Blend until smooth.
  • Add the 1 ½ cups vital wheat gluten. Mix or knead until cohesive and springy. Add 1 – 2 tablespoons warm water only if needed.

Shape:

  • Tear both doughs into chunks. Pulse briefly in a food processor to create a marbled effect. Do not overmix or the colors will blend into one uniform dough.
  • Alternatively press the red dough into a rectangle about 6 x 9 inches. Tear the white dough into small chunks and thin strips, then scatter them over the red dough. Gently press to adhere, then roll the dough up tightly from the long side to form a log. Pinch the seam closed and shape into a firm, even cylinder.
  • Divide the dough in half. Shape each half of the dough into a tight log and wrap firmly in parchment paper and then aluminum foil.

Choose a cooking method:

  • Pressure cooker: high pressure, 1 hour
  • Steaming: 90 minutes
  • Baking: 350°F (175°C) for 75 minutes, flipping once
  • Let the salami cool fully at room temperature, then refrigerate at least 4 hours (overnight for best texture).

Notes

Slices of vegan salami on wooden board. - 8

Vegan Salami Recipe

Ingredients

White Ingredients

  • ½ package extra-firm tofu 7 ounces, 198 g
  • ½ cup plant milk 125 mL
  • 1 teaspoon apple cider vinegar 5 mL
  • 1 tablespoon sugar 12 g
  • 3 tablespoons olive oil 30 g
  • ½ cup vital wheat gluten 70 g
  • 1 teaspoon salt 2 g

Red Ingredients

  • ¾ cup processed white wet mixture 180 mL
  • ¼ cup vegan red wine 60 mL
  • 1 tablespoon beetroot juice or 1 teaspoon beetroot powder – 30 mL (or 3 g powder)
  • 1 tablespoon nutritional yeast 8 g
  • 1/2 tablespoon ground mustard powder 5 g
  • 1 tablespoon whole mustard seeds 8 g, optional
  • ½ tablespoon garlic powder 4 g
  • ½ tablespoon onion powder 4 g
  • ½ teaspoon ground black pepper 1 g
  • ½ tablespoon smoked paprika 4 g
  • ½ teaspoon ground coriander 1 g
  • ½ teaspoon ground cayenne pepper 1 g
  • 1 ½ cups vital wheat gluten 200 g

Instructions

Make the White Dough:

  • In a high-speed blender or food processor, combine tofu, plant milk, apple cider vinegar, sugar, salt, and olive oil. Blend until completely smooth.
  • Pour out ¾ cup of the white mixture and set it aside for the red dough.
  • Add the ½ cup vital wheat gluten to the remaining white base in the blender. Process until a soft dough forms. If too dry, add a splash of warm water ( 1 - 2 teaspoons).

Make the Red Dough:

  • To the reserved ¾ cup of white mixture, add vegan red wine, beetroot juice or powder, nutritional yeast, ground and whole mustard seed (optional), garlic powder, onion powder, black pepper, smoked paprika, coriander, and cayenne. Blend until smooth.
  • Add the 1 ½ cups vital wheat gluten. Mix or knead until cohesive and springy. Add 1 – 2 tablespoons warm water only if needed.

Shape:

  • Tear both doughs into chunks. Pulse briefly in a food processor to create a marbled effect. Do not overmix or the colors will blend into one uniform dough.
  • Alternatively press the red dough into a rectangle about 6 x 9 inches. Tear the white dough into small chunks and thin strips, then scatter them over the red dough. Gently press to adhere, then roll the dough up tightly from the long side to form a log. Pinch the seam closed and shape into a firm, even cylinder.
  • Divide the dough in half. Shape each half of the dough into a tight log and wrap firmly in parchment paper and then aluminum foil.

Choose a cooking method:

  • Pressure cooker: high pressure, 1 hour
  • Steaming: 90 minutes
  • Baking: 350°F (175°C) for 75 minutes, flipping once
  • Let the salami cool fully at room temperature, then refrigerate at least 4 hours (overnight for best texture).

Notes

Nutrition

Vegan Salami Recipe https://jessicainthekitchen.com/vegan-salami-recipe/ January 5, 2026

My easy vegan Bran Muffin recipe is hearty and wholesome, but it’s also moist, tender, and lightly sweet. This is a muffin you can feel good about eating for breakfast—and also look forward to!

Pile of vegan bran muffins on cutting board. - 9

Bran muffins get a bad rap for being dry and bland. But these vegan bran muffins are anything but! I developed this bran muffin recipe to be moist but not heavy. Applesauce, maple syrup, and coconut oil help nail the perfect soft, tender texture, as does soaking the bran so it doesn’t absorb moisture from the muffins. And then to make them extra delicious, I added cozy cinnamon and sweet golden raisins. I am so thrilled with how these turned out. They really are the perfect breakfast muffin!

What Makes These Bran Muffins a Step Above the Rest

My family cannot get enough of this bran muffin recipe! Let’s talk about what makes it so divine.

  • Whole-grain goodness (but still delicious). Whole wheat flour and wheat bran make these muffins an amazing source of fiber, but they don’t taste overly healthy.
  • Lightly sweetened. Maple syrup, applesauce, and raisins add most of the sweetness here, so you only need a very small amount of light brown sugar. (But don’t skip that brown sugar! It helps with the moisture and adds a lovely note of caramel flavour.)
  • Actually moist. Soaking the bran saturates it so it can’t absorb anymore moisture once added to the muffins. And that keeps your muffins ultra moist. (Love a moist muffin recipe? Try my Pumpkin Chocolate Chip Muffins too.)
Ingredients for bran muffin recipe. - 10

Notes on Ingredients

Here are the ingredients you’ll need for this vegan bran muffin recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Plant milk + lemon juice – These are combined to make Vegan Buttermilk .
  • Wheat bran – A great source of fiber, this also adds a slightly nutty flavour to the muffins.
  • Whole wheat flour – Do not swap in all-purpose flour; it doesn’t absorb as much liquid as whole wheat, so the liquid-to-dry-ingredient ratio will change.
  • Baking powder
  • Baking soda
  • Salt
  • Ground cinnamon – For a slightly different flavour, try adding Pumpkin Pie Spice .
  • Flaxseed meal – This helps bind the batter in place of the usual egg.
  • Applesauce – Make sure it’s unsweetened and smooth, not chunky.
  • Coconut oil
  • Pure maple syrup – Date Syrup would also work if you prefer it.
  • Light brown sugar
  • Vanilla extract
  • Raisins – Not a raisin fan? You can leave them out.

How to Make Vegan Bran Muffins

If you’ve made other vegan muffins (like my Vegan Blueberry Muffins !) before, you’ll be familiar with the process here. The only difference is soaking the bran.

Bran and vegan buttermilk in mixing bowl. - 11

Soak the bran in the vegan buttermilk.

  • Prepare. Preheat your oven to 375°F and line or grease a muffin tin .
  • Make the vegan buttermilk. Stir together the plant milk and lemon juice and let sit for 5 minutes to curdle.
  • Soak the bran. Combine the wheat bran and buttermilk and let soften for 10 minutes.
  • Mix the dry ingredients. Whisk the flour, baking powder, baking soda, salt, and cinnamon.
Wet ingredients for bran muffins in bowl. - 12

Mix the wet ingredients.

  • Mix the wet ingredients. Stir the flaxseed meal, applesauce, coconut oil, sweeteners, and vanilla into the bran mixture.
  • Combine wet and dry. Gently fold the dry ingredients into the wet ingredients, then add the raisins.
Unbaked cinnamon raisin bran muffins in pan. - 13

Divide batter into pan.

  • Bake. Fill the muffin cups and bake for 20 to 22 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes in the pan, then finish cooling on a wire rack.

Variations for This Bran Muffin Recipe

If you want to switch things up, I have a few ideas for you!

  • Try another mix-ins. Swap the raisins for chopped dates, dried cranberries, dried cherries, chopped dried apricots, diced apples, or chopped walnuts.
  • Add molasses. Use a tablespoon less of maple syrup; replace it with molasses for a deeper flavour.
  • Top them. Sprinkle the tops of the bran muffins with rolled oats, extra raisins, or coarse sugar before baking.
Stack of vegan bran muffins on wooden board. - 14

How to Store

  • Room temperature: Store this bran muffin recipe in an airtight container at room temperature for up to 3 days.
  • Freezer: Let the muffins cool completely, then freeze them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or in the microwave before serving.

More Vegan Muffin Recipes

  • Apple Streusel Muffins
  • Pumpkin Banana Muffins
  • Carrot Cake Muffins
  • Vegan Zucchini Muffins
Stack of 2 bran muffins with top bitten to show tender crumb and additional muffins in background. - 15

Ingredients

  • 1 cup unsweetened plant milk , 240mL
  • 1 tablespoon lemon juice , 15mL
  • 1 ¼ cups wheat bran , 75g
  • 1 ½ cups whole wheat flour , 160g
  • 1 ½ teaspoons baking powder , 6g
  • ½ teaspoon baking soda , 3g
  • ½ teaspoon salt , 3g
  • ½ teaspoon ground cinnamon , 3g
  • 2 tablespoons flaxseed meal , 14g
  • ½ cup applesauce , 120g
  • ⅓ cup melted coconut oil , 80mL
  • ⅓ cup pure maple syrup , 80mL
  • ⅓ cup light brown sugar , 70g
  • 1 teaspoon vanilla extract , 5mL
  • ½ cup raisins , 75g

Instructions

  • Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  • In a medium bowl or measuring cup, combine the plant milk and lemon juice. Stir and let sit for 5 minutes to curdle slightly.
  • In a large mixing bowl, combine the wheat bran with the vegan buttermilk. Stir well and let it soak for 10 minutes to soften.
  • In another bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.
  • Add flaxseed meal, applesauce, melted coconut oil, maple syrup, brown sugar, and vanilla extract to the bran mixture and mix until smooth.
  • Add the dry ingredients and gently fold until just incorporated. Do not overmix; the batter should be thick but scoopable.
  • Fold in the raisins.
  • Divide the batter evenly among the muffin cups, filling each about ¾ full.
  • Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Room temperature : Store this bran muffin recipe in an airtight container at room temperature for up to 3 days.
  • Freezer : Let the muffins cool completely, then freeze them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or in the microwave before serving.