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   MSGID: 35424.fidonet_cooking@1:105/500 2dcac1f2   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   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:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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