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Salami Seitan

Salami Seitan

This is an easy way to make a spicy vegetarian seitan that can be sliced and used as cold cuts, or diced and added to many casseroles and soups.

Makes a 20 oz salami roll.


  • 3/4 c water
  • 1/4 c tomato paste
  • 1 Tbsp vegetarian Worcestershire sauce
  • 2 Tbsp olive oil
  • 1 1/2 c vital wheat gluten
  • 1/4 c nutritional yeast
  • 1 tsp salt
  • 2 tsp paprika
  • 1 tsp red pepper flakes
  • 1 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp Italian herbs
  • 1 tsp fennel seeds
  • 1 tsp sugar


  1. In a small bowl, mix together the water, tomato paste, Worcestershire sauce and olive oil until well-incorporated.
  2. In a large bowl, blend the vital wheat gluten, nutritional yeast, salt, paprika, red pepper flakes, black pepper, garlic powder, onion powder, Italian herbs, fennel seeds and sugar.
  3. Preheat oven to 325 degrees F.
  4. Add the wet ingredients to the dry ingredients. Stir until thick; then use clean hands to knead for a minute or two, adding more water or flour as needed.
  5. Form into a 6 inch long roll. Wrap in foil and twist at the ends.
  6. Bake for 90 minutes, turning once half way through. Remove and cool. Slice or dice as needed.

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