Directions

• Freeze the coconut oil or cocoa butter for 15-20 minutes until solid. Cut it into small, ¼-inch cubes and set aside.
• Blend the rehydrated shiitake mushrooms, sun-dried tomatoes, roasted red peppers, vegetable broth, soy sauce, apple cider vinegar, tomato paste, olive oil, liquid smoke, garlic powder, onion powder, smoked paprika, nutritional yeast, salt, and optional beetroot powder and molasses in a food processor until smooth.
• Toast fennel and coriander seeds in a dry pan for about a minute. Grind them with coarse black pepper and mustard seeds, then add to the wet mixture in the food processor. Pulse briefly.
• Mix the wet mixture with vital wheat gluten in a large bowl until a shaggy dough forms. Knead gently for 2-3 minutes until elastic.
• Fold in chilled coconut oil or cocoa butter cubes, ensuring even distribution.
• Shape the dough into 2-3 equal portions, forming each into a tight log, approximately 1.5-2 inches in diameter and 6-8 inches long.
• Wrap each log tightly in parchment paper and aluminum foil.
• Steam the wrapped salami logs in a steamer basket over simmering water for 60-75 minutes. Maintain water level.
• Cool the logs for at least an hour at room temperature. Re-wrap in plastic wrap and chill in the refrigerator for at least 6-8 hours or overnight.
• Slice the Homemade Vegan Beef Salami thinly to enjoy.