Pepper Seitalami – Vegan Seitan Salami

This pepper Seitalami is boldly seasoned, firm enough to slice and coated all over with an aromatic pepper crust. Pumpkin seeds, whole peppercorns and coriander seeds give it texture and a satisfying, savoury bite.

This vegan salami is cooked very simply in small jars in a saucepan. It is important to use straight-sided jars: if they narrow towards the opening, the Seitalami will be difficult to remove afterwards.

Once cooled, it gets its characteristic crust of black and mixed pepper. Drying it in the oven and then leaving it to mature in the fridge makes the outside beautifully flavourful and firm.

I love eating the pepper Seitalami just as it is for a savoury snack. It is also delicious thinly sliced on bread or cut into slices or small pieces for pizza.

At a glance

🕒 Preparation time: approx. 35 minutes
🍲 Cooking time: 60 minutes
🔥 Oven drying: approx. 45 minutes
⏳ Maturing: 1–2 days
👩🏼‍🍳 Difficulty: medium

Ingredients (for 4–5 small jars)

Dry ingredients

• 375 g vital wheat gluten
• 90 g pumpkin seeds, roughly crushed
• 4 tbsp nutritional yeast
• 1 ½ tsp garlic powder
• 1 ½ tsp onion powder
• 1 ½ tbsp chickpea flour
• 1 ½ tsp smoked salt
• 1 ½ tbsp mustard seeds, crushed in a mortar
• 1 ½ tsp oregano
• 1 ½ tsp caraway seeds
• 1 ½ tsp paprika
• ½ tsp smoked paprika
• 1 ½ tsp crushed black pepper
• 1 ½ tbsp whole peppercorns
• 1 ½ tsp coriander seeds

For the liquid mixture

• 1 large onion, roughly chopped
• 3–4 garlic cloves, roughly chopped
• 325 ml water
• 75 ml soy sauce
• 2 ½ tbsp vegetable oil

You will also need

• a little vegetable oil for greasing the jars
• a little aquafaba for brushing
• black and mixed pepper for the crust (see preparation step 11 for the blend)

Instructions

1. Briefly pulse the pumpkin seeds in a blender until roughly crushed. Crush the mustard seeds in a mortar.
2. Thoroughly combine the vital wheat gluten, pumpkin seeds, nutritional yeast, chickpea flour and all the spices in a large bowl.
3. Heat a little vegetable oil in a frying pan and sauté the onion until it begins to colour. Add the garlic and cook for another minute.
4. Blend the onion and garlic with the water, soy sauce and 2½ tbsp vegetable oil until the mixture is as smooth as possible.
5. Add the liquid mixture to the dry ingredients and knead everything into a firm, evenly combined dough.

6. Lightly grease the insides of 4–5 small jars with vegetable oil. The Seitalami can only be removed easily from jars with straight sides that do not narrow towards the opening.
7. Pack the dough very firmly into the jars, one portion at a time, avoiding air pockets as far as possible. Smooth the tops and loosely close the jars.
8. Place a linen tea towel in the bottom of a sufficiently large saucepan and stand the jars on it. This prevents them from rattling and clinking while they cook.
9. Add enough water for its level to reach above the dough inside the jars. However, it must remain low enough that no water can enter the jars.
10. Cover the saucepan with a lid and gently cook the Seitalamis for 60 minutes.

11. Carefully remove the jars from the saucepan and leave them to cool briefly. Turn out the Seitalamis, then allow them to cool completely.
12. For the crust, prepare a pepper blend using approximately 60% coarsely crushed black pepper, 20% finely ground black pepper and 20% coarsely crushed mixed peppercorns.
13. Brush the cooled Seitalamis with a paper-thin layer of aquafaba, immediately roll them in the pepper blend and press it on gently. Leave to dry for about 15–20 minutes. Then apply another thin layer of aquafaba and roll in pepper once more.
14. Dry the Seitalamis in the oven at 55–60°C for about 45 minutes. After approximately half the drying time, leave the oven door slightly ajar for the remainder of the time. If necessary, wedge a small wooden spoon into the gap.
15. Finally, leave them uncovered on a wire rack or plate in the fridge for 1–2 days to mature. Afterwards, they will be particularly easy to cut into thin slices.

Notes

• The dough fits very well into five straight-sided preserving jars with a capacity of 240 ml each. Alternatively, use around four larger straight-sided jam jars.
• The pepper crust adheres best when the Seitalamis are completely cool before brushing and the aquafaba is applied in a truly paper-thin layer.
• A little of the pepper crust may come away while slicing. A very sharp knife and minimal pressure will help keep both the slices and the crust looking their best.
• Always keep the finished Seitalamis well chilled.