WW Points (Current System)
✅ 1 Point per slice (about 20 thin slices total)
(Points mainly come from the oil — everything else is very low.)
Ingredients
Salami Base
- 1 cup vital wheat gluten
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp fennel seeds (lightly crushed)
- 1 tsp sea salt
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tbsp dried parsley
- 1 tsp black pepper
- ½ tsp chili flakes (optional)
Moisture & Flavor
- 1 cup low-sodium vegetable broth — 0 points
- 2 tbsp tomato paste — 0 points
- 1 tbsp avocado oil (reduced from 2 tbsp) — 4 points total
- 2 tbsp soy sauce or tamari — 0 points
- 1 tsp liquid smoke
Why This Version Works
Traditional vegan deli meats can be higher points because of added oils.
This version:
✔ reduces oil but keeps moisture
✔ keeps dense “salami” chew from gluten structure
✔ maintains smoky deli flavor
✔ slices cleanly for sandwiches or snack boards
You still get authentic salami vibes — just lighter.
Instructions
Step 1 — Mix Dry Ingredients
In a large bowl combine all dry ingredients.
Step 2 — Mix Wet Ingredients
In another bowl whisk:
- broth
- tomato paste
- oil
- soy sauce
- liquid smoke
Step 3 — Form Dough
Pour wet mixture into dry ingredients.
Mix until a dough forms, then knead 2–3 minutes until elastic.
(Kneading is key for that deli texture.)
Step 4 — Shape
Divide dough into two logs.
Wrap tightly in aluminum foil like sausages.
Step 5 — Steam
Place in steaming basket over simmering water.
Steam 30–40 minutes until firm.
Step 6 — Cool Completely
Let cool fully before slicing — texture firms up as it cools.
Refrigerate at least 1 hour for best slicing.
WW Points Breakdown
- Vital wheat gluten: very low per serving
- Oil reduced = main point savings
➡️ ≈1 WW Point per thin slice
Serving Ideas (Low-Point)
- Sandwich with mustard & pickles
- Protein snack plate
- Dice into salads or omelets
- Pan-sear slices for crispy edges
Storage
- Fridge: up to 5 days airtight
- Freezer: up to 2 months (slice first)
