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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Salami
 Categories: Italian, Sausages, Vegetarian
      Yield: 2 Logs
 
  3 1/2 oz Extra-firm tofu (1/2 pkg)
           - (198 g)
    1/2 c  Plant milk (125 ml)
      1 ts Apple cider vinegar (5 ml)
      1 tb Sugar (12 g)
      3 tb Olive oil (30 g)
    1/2 c  Vital wheat gluten (70 g)
    3/4 c  Processed white wet mixture
           - (180 ml)
    1/4 c  Vegan red wine (60 ml)
      1 tb Beet juice
      1 tb Nutritional yeast (8 g)
    1/2 tb Ground mustard seed (5 g)
    1/2 tb Garlic powder (4 g)
    1/2 tb Onion powder (4 g)
    1/2 ts Ground black pepper (1 g)
    1/2 tb Smoked paprika (4 g)
    1/2 ts Ground coriander (1 g)
    1/2 ts Ground cayenne pepper (1 g)
  1 1/2 c  Vital wheat gluten (200 g)
 
  Preparation time: 25 minutes
  Cooking time: 60 minutes
  
  This easy vegan salami recipe is smoky, savoury, and sliceable, just
  like the real deal! Perfect for sandwiches and charcuterie boards.
  
  White Dough:
  
  In a high-speed blender or food processor, combine tofu, plant milk,
  apple cider vinegar, sugar, and olive oil. Blend until completely
  smooth.
  
  Pour out 3/4 cup of the white mixture and set it aside for the red
  dough.
  
  Add the 1/2 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 to 2 ts.
  
  Red Dough:
  
  To the reserved 3/4 cup of white mixture, add vegan red wine, beetroot
  juice or powder, nutritional yeast, mustard seed, garlic powder, onion
  powder, black pepper, smoked paprika, coriander, and cayenne. Blend
  until smooth.
  
  Add the 1-1/2 cups vital wheat gluten. Mix or knead until cohesive and
  springy. Add 1 to 2 tb 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 6x9". 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.
  
  Shape the dough into a tight log and wrap firmly in parchment paper
  and then aluminum foil.
  
  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 or overnight for best texture.
  
  Recipe by Jessica Hylton
  
  Recipe FROM: 
 
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