Peppered Vegan Salami
Meet your new plant-based obsession: Peppered Vegan Salami from Jerry James Stone and our friends at California Prunes! This bold, savory, and slightly spicy delight is here to redefine your charcuterie board. Packed with rich umami flavors from nutritional yeast and the tang of balsamic vinegar, this salami has a chewy bite thanks to nuts and just the right amount of kick from red pepper flakes (which we recommend sourcing from the legendary Boonville Barn Collective—a woman-owned farm known for its unique chile powders).
Slice it up and layer it on your favorite crackers, toss it into a pasta salad for a spicy twist, or pair it with vegan cheese and a glass of wine for the ultimate snack situation. Whether you’re impressing guests or just treating yourself, this salami is all about those big, bold flavors without a hint of compromise.
Photo courtesy of California Prunes
In partnership with California Prunes
INGREDIENTS
Makes 8 servings
½ pound prunes
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
¼ cup dry marsala wine
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon red pepper flakes
1 teaspoon anise seed
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon tomato powder
¼ teaspoon mustard seed
1 tablespoon nutritional yeast
½ cup coarsely chopped almonds
METHOD
Add prunes, soy sauce, balsamic vinegar, and marsala wine to a small saucepan. Cook over a medium heat until the prunes soften and the sauce reduces, becoming jammy and coating the prunes.
Add prunes, spices, and nutritional yeast to a food processor and purée until smooth and combined. Add in the chopped almonds and pulse just to combine.
Form mixture into a log on parchment paper. Mold into a salami log-shape by folding one side of the parchment over the log onto the other side of the paper. Bring folded side into and under log, and further shape the peppered vegan salami into a tight cylinder. Twist off ends, like a party favor.
Place log in the refrigerator overnight for optimal firmness and flavors to meld.
Wrapped logs will keep refrigerated for at least a month. Slice log while wrapped for easy serving.
Check Out Our Baking Podcast With Host Jessie Sheehan
