For the person who says they would like a less moist option - I put several very thin slices in my fruit drier for couple hours and they came out chewy and awesome
You are AMAZING AND A NATURAL BORN TEACHER. Thank you for making being vegan FUN, CREATIVE AND HEALTHY. You are a beautiful soul and gift and your videos are such an inspiration. I thank you and may you and your loved ones and all of your amazing viewers stay blessed 💚♥️
Jana,I did similar to this with yellow peas powder(or chick peas powder).I mixed water 3:1(1 is powder) and boiled.Added a little oil,salt(by taste), onion and garlic powder,liquid smock and beet juice.Shape the same way.
Can you tell I've been binge-watching your old episodes? Love every single one of them. Just downloaded your e-book. The entire world should fall in love with plant-based cooking. Thanks a bunch.
Absolutely brilliant recipe! I think I would like it a littler drier so I’m going to take the tip someone else said and dehydrate the slices a bit, or maybe bake them! You have such a lovely personality and it really shows in your videos.
Thank you for all your hints and tips and how you explain the why part or the because part. I’m the type of person who needs to know why something is important not just that it is important.
Hi Chef Jana!!! OMG - this has to be my favorite video of yours on so many levels!!! 👍 1) The simplicity of this recipe. I haven't had any meat in almost 40 years, so I don't remember what it tastes like, but I remember my grandmother making fried bologna when I was a little kid, and liking the char/smoky taste; 2) The refrigerator magnet - totally spot on; and 3) The Carpenters - they were ahead of their time and made such beautiful music. I loved Karen Carpenter - she had the voice of an angel - loved her on drums, too. So much talent, but so much pain. She was gone for too soon. What's your favorite Carpenters' song? I have so many, I can't choose one. I am definitely making this faux salami over the weekend, can't wait!!! Thank you!!! 🤩😍🤩
Hi Jana I tried your recipe and it's easy and so fantastic!! I even added some olives and chopped jalapenos just for fun - it turned out so well, a really nice lunch meat. ** I had some trouble with the agar agar 3 tablespoons and 1⁄4 cup of soy milk, it just turned into a really thick paste and didn't go bubbly like your video shows. And instead of cooking the whole batch on the stove, I used my silicone epicure steamer in the microwave on high for 7 minutes, stirring lots of times in between. It worked so great and no clean up!! Anyway, I just want to say thank you for this brilliant Recipe - it's one of my new favs!!
This is truly brilliant. I finally have the excuse to get agar agar and make this to eat with my homemade breads (especially the easy no kneed one you got me addicted on!!! I love that bread soo much). Love the fridge magnet as well!
Dear Jana: this recipe is so creative. Thank You very much for it. ...It seems, that smoked paprika is one of the most essential ingredients for the salami flavors.
This is brilliant!! I can't wait to try this with chickpeas!! Tfs Jana🍎🍏🍒🍓🥕🥜 I love that you use whatever you have and we don't have to go out and buy a special mold!! Your are creatively brilliant!!🤗😘😍🌹
Wow! This looks amazing! Thank you! I am terrible with following recipes and love to freestyle so am going to practice a little with similar ingredients. It seems the agar agar and the cornstarch are key here.
Chef Jana! I am totally a fan of your cusine! It has helped make my life so much easier. If you ever open a restaurant, call me! I would totally love to be you kitchen assistant and share this deliciousness to the world! Cause weather you are a vegan or not, your recipes make everyone happy. Trust me, I'm the only vegan in my family.
amazing new ideas thank god someone thinking out side of box.. being new gluten free soy free, aw miss making my own gluten things lol this will come in handy bless you it got me mind thinking on what flavors to add..lol
Jana, I made this today and it was delish! Thanks for the great tips about getting the most out of seitan (acid, marinade overnight, dont cook with rest of dish). I will use those tips in the future whenever working with seitan.😉
The written recipe says "3 tablespoons of agar agar." The video shows agar as powder rather than flakes. 3tbs of agar powder is a whole lot of agar. Could there be an error in the amount of agar for this recipe? 1/2 teaspoon agar powder = 1 tablespoon agar flakes
Dear Jana, I love your videos and recipes and I‘m definitely giving this one a try. May I still give you some hopefully constructive feedback? I am very sorry but this time I think that the audio quality was poor.. maybe it‘s just me but something sounded a bit off. Anyways, a brilliant recipe and video as always and I appreciate your work ❤️ edit: I just asked my boyfriend who is a music producer since I couldn’t describe what I meant and he told me it‘s an overdrive issue of the microphone. Hope this helps!
Oh, this has been a major issue in the last couple months, I don't know what happened here if it's the mic or the camera but in any case, I have just purchased a new (the 5th one so far :() microphone. Fingers crossed for me! :)
I made this yesterday and I substituted some of the spices for what I use in pepperoni. Unfortunately it came out kind of soft and gooey with an unpleasant texture, kind of like eating raw dough. I was hoping to make something more moist then the typical seitan style veg meat but this is a bit much. Do you have any ideas on how to make it firmer? Is it possible I didn’t cook it enough? I wasn’t sure how hot to make the pot during the 15 mins of stirring so I did a med heat.
For the person who says they would like a less moist option - I put several very thin slices in my fruit drier for couple hours and they came out chewy and awesome
5:29 that fridge magnet made my day
I have a mug with that saying on my shop here ;)
@@ChefJana Brian you should buy the mug, I got one and it cracks me up everytime I put coffe, tea etc in it
@@ChefJana I would love to! Can you please post the link? I can't find the mug on your Amazon shop..thanks!
I bought two of Jana’s mugs. I get tickled every time I use one 😉.
Me too! 😂💚😂
Your recipes are so creative using common ingredients - thanks again!
My pleasure 😊
Thank you so much for doing a gluten-free sandwich "meat" I've been looking for. you're awesome.
You are so welcome!
You are AMAZING AND A NATURAL BORN TEACHER. Thank you for making being vegan FUN, CREATIVE AND HEALTHY. You are a beautiful soul and gift and your videos are such an inspiration. I thank you and may you and your loved ones and all of your amazing viewers stay blessed 💚♥️
SO glad I found your channel! Gluten-free vegan meat/dairy substitute recipes are like a unicorn... lol. Can't wait to try this out. Thank you!!
Welcome!! Many more amazing recipes in the future. Stay connected 😍
Wouldn't a silicone mold be better for a mold
Jana,I did similar to this with yellow peas powder(or chick peas powder).I mixed water 3:1(1 is powder) and boiled.Added a little oil,salt(by taste), onion and garlic powder,liquid smock and beet juice.Shape the same way.
Great tip! Will try it again, lets hope it gets better this time :/
That sounds amazing!! :)
I'm so glad I found your channel! So many simple, delicious GF options.
Wow! Very exciting🌻
Can you tell I've been binge-watching your old episodes? Love every single one of them. Just downloaded your e-book. The entire world should fall in love with plant-based cooking. Thanks a bunch.
Brilliant idea…using the bottle to form the salami. Thank you for the demo.
You're welcome! :)
I love you! I loved the Carpenters analogy! The Salami looks good! I will deffo be making it.
Thank you so much! Hope you like it!
You said simple ingredients and you didn't lie! 😍 except the msg, it's very easy omg I have to try it !
Hope you like it!
Wow, very impressive recipe.
Thanks a lot :)
Absolutely brilliant recipe! I think I would like it a littler drier so I’m going to take the tip someone else said and dehydrate the slices a bit, or maybe bake them! You have such a lovely personality and it really shows in your videos.
I love your fridge magnet lol
Thank you for all your hints and tips and how you explain the why part or the because part. I’m the type of person who needs to know why something is important not just that it is important.
You are so welcome!
You are brilliant chef!!!!! I love your energy and beautiful smile. Thanks for all your efforts in this channel.
Thank you so much 😀
Hi Chef Jana!!! OMG - this has to be my favorite video of yours on so many levels!!! 👍 1) The simplicity of this recipe. I haven't had any meat in almost 40 years, so I don't remember what it tastes like, but I remember my grandmother making fried bologna when I was a little kid, and liking the char/smoky taste; 2) The refrigerator magnet - totally spot on; and 3) The Carpenters - they were ahead of their time and made such beautiful music. I loved Karen Carpenter - she had the voice of an angel - loved her on drums, too. So much talent, but so much pain. She was gone for too soon. What's your favorite Carpenters' song? I have so many, I can't choose one. I am definitely making this faux salami over the weekend, can't wait!!! Thank you!!! 🤩😍🤩
Thank you so much, Susanna! You are way too kind! Much love to you!
Hi Jana, thank you so much for this recipe!! I will use this for my vegan pizzas.💕
Hi Jana I tried your recipe and it's easy and so fantastic!! I even added some olives and chopped jalapenos just for fun - it turned out so well, a really nice lunch meat. ** I had some trouble with the agar agar 3 tablespoons and 1⁄4 cup of soy milk, it just turned into a really thick paste and didn't go bubbly like your video shows. And instead of cooking the whole batch on the stove, I used my silicone epicure steamer in the microwave on high for 7 minutes, stirring lots of times in between. It worked so great and no clean up!! Anyway, I just want to say thank you for this brilliant Recipe - it's one of my new favs!!
I've never liked salami, I just enjoy listening to you.
Wow, thank you so much :)
We don't have Vital wheat GLUTEN in MOROCCO 🇲🇦 , i couldn't make your other bologna recepie , so thank you sooo much for this one , i'm gonna try it !
My pleasure, Rania! 😊
This is truly brilliant. I finally have the excuse to get agar agar and make this to eat with my homemade breads (especially the easy no kneed one you got me addicted on!!! I love that bread soo much). Love the fridge magnet as well!
Hope you enjoy it!
Dear Jana: this recipe is so creative. Thank You very much for it. ...It seems, that smoked paprika is one of the most essential ingredients for the salami flavors.
My pleasure 😊
yes!!! :) I love smoked paprika :)
Love the magnet on the fridge lol :)
Awesome as always my Dear, much Love, and light to you...Thank you!!!
Same to you, Diana!🥰
I would line a glass jar with parchment paper for easier release. No hot contents touching plastic. Try miso in place of MSG.
This came out amazing - I used my own seasoning though - I sliced them thin and put it in the oven for 20 mins on 400F
I'm making this this weekend for sure. Thank you so much for sharing with us all your favourite recipes.
My pleasure 😊
Hi!!! I’m trying it now!!!! Tell you tomorrow haw it came up!thank you !!
Awesome recipe!! Yeah - I love salami and certainly will try this. Brilliant idea with that plastic bottle ❤️
Thank you so much 😊
love your recipes. greets from switzerland jesse
Thank you so much 😊
That looks and sounds amazing Jana, and so many possible substitutions, I will definitely have to try it - thank you! ❤️
You are so welcome!
Yeah.... thanks for listing ingredients below (recipe)!!! I'm subscribed already but I will definitely CONTINUE liking your videos! Thank you!!!
You are so welcome!
It looks great! I'm so making this. Thank you Jana! Obrigada!
De nada! Um beijo!
Glad there’s a written translation here for I like your recipes. The auto translate to english is very strange and it’s usually very good.
That looks amazing! I must give it a try! TFS, stay safe and keep well! 👍❤
Thank you! You too!
Keep up the good work! I love your recipes and you're always such a ray of sunshine!
Thank you so so much!
That looks so delicious and flavorful and G F thank you so much, you're so talented!!!!!!!!!!Chef, yes Chef!!!!!!!!!!!!
This is brilliant!! I can't wait to try this with chickpeas!! Tfs Jana🍎🍏🍒🍓🥕🥜 I love that you use whatever you have and we don't have to go out and buy a special mold!! Your are creatively brilliant!!🤗😘😍🌹
You are so welcome :)
Glúten free!!!😱😱😱😱😱👏👏👏👏👏👏👏👏👏👏
Que maravilha!!!
yesss!!! :)
Best vegan sausage recipe I have seen so far!
Wow, thank you, Sarah!
This is really amazing. Thanks Jana.
You're so welcome!
LMFAO!!! As you shut your fridge door, I saw your Sound of Music Magnet. I gotta get one. Hilarious.
Get a mug instead! I have it available at my shop on Teespring :)
@@ChefJana Thank you! I will. :-D
Hi Jana, I absolutely love your recipes. Can you fry the deli slice?
So simple. So clever!
Thank you! 😊
Beautiful lady, you are genius!!!
Thank you so much! 😊
Wow! I want to make this with peppers!
You should! Next I will make with carrots, peppers and olives. Yummm...
peppers!!! yess!!!!
You and your recipes are amazing!! Thank you🌱🌻💚
You are so welcome!
It looks like summer sausage, worth a try! PS nice fridge magnet LOL
Ha! Me too ;)
So yummy delicious laajwab
Thanks a lot!
Can you make a Italian hard salami? Pretty please!
Yes!!!! :)
Yay, thank you 🙏🏼
yes!!! :)
You're too adorable 🙂 that was an interesting recipe! I'm excited to see what fall recipes you come up with soon 😊🍂🎃🍁
Thanks so much! 😊
Jana! I have not seen this yet and I LOVE IT! I love that you made it round and the idea to add red peppers or olives is a wonderful idea.
Interesting
Looks delicious
Great channel for beginner vegans! Also, epic fridge magnet... 😁
Looks amazing Jena!
Another good food👍🏻
Wonderful video! Recipe is great and the whole presentation is perfect 🥰
Thank you so much 🤗
Chef Jana is truly, my favorite 🥰
Thank you, love :)
Hi Chef Jana!!!🌬🦚🍑🍵🦄🌠
If you had a cookbook I’d buy it. 🤗
YES!!! ME TO!!!! :)
Jana you've gotta do a cookbook!!! Even a PDF version for sale on your website
Wow! This looks amazing! Thank you! I am terrible with following recipes and love to freestyle so am going to practice a little with similar ingredients. It seems the agar agar and the cornstarch are key here.
Chef Jana! I am totally a fan of your cusine! It has helped make my life so much easier. If you ever open a restaurant, call me! I would totally love to be you kitchen assistant and share this deliciousness to the world! Cause weather you are a vegan or not, your recipes make everyone happy. Trust me, I'm the only vegan in my family.
Thank you so much! :)
Thank you most recipes call for wheat gluten but I have celiac disease
You're welcome :)
THANK YOU! This is wonderful! ❤️❤️❤️
You are so welcome!
amazing new ideas thank god someone thinking out side of box.. being new gluten free soy free, aw miss making my own gluten things lol this will come in handy bless you it got me mind thinking on what flavors to add..lol
this looks yummy!! i'll have to try making it, especially with chunks of cracked black pepper!
Would love to see if this would work on pizza as pepperoni!!
Beautiful recipe 🌺
Thank you so much
Jana, I made this today and it was delish! Thanks for the great tips about getting the most out of seitan (acid, marinade overnight, dont cook with rest of dish). I will use those tips in the future whenever working with seitan.😉
You are so welcome!
Great recipe! I can’t wait to make it. Would it fry well? I really admire your creativity and energy!
Thank you, Sophie :)
Nice! Definitely going to try. I’ve always thought that agar based cheese had a sort of bologna texture!
It does!
This looks amazing!
Yummy
😋
I from Egypt thanks you successful
will definitely try this
Hope you enjoy :)
I will make it!!!
Yummylicious. So good. Cant find the recipe link in the description though? Tia
In the description box below the video :)
I love your recipe!
Can I please know the substitute of agave syrup?
Tasty it is
You are the best, thank you so much 🙏🏼♥️
You are so welcome :)
I love watching your, you are awesome. What is the texture of this like?
You are GREAT , thank you so much !!!!!!!!!!
You're welcome!
The written recipe says "3 tablespoons of agar agar." The video shows agar as powder rather than flakes. 3tbs of agar powder is a whole lot of agar. Could there be an error in the amount of agar for this recipe? 1/2 teaspoon agar powder = 1 tablespoon agar flakes
Excuse me, why haven’t I seen this video! 3 years later! ❤
Very good tank you is fantastic
Beautiful! 💗🙏🌺
You are!
Thank you ☺️💗🙏🌺
Thanks Jana! I don’t have psyllium husk, can I substitute with ground flax seeds? Or will the the texture be different?
Excellent vid, Chef! Will give this one a try... btw, does it fry up well? 🎼”on the day that you were born, the angels got together...” 🎹🎤🎼
I just love it! 🥰
Chef Jana 😎
how is she not more famous??
I ask myself the same thing!... lol
Dear Jana, I love your videos and recipes and I‘m definitely giving this one a try. May I still give you some hopefully constructive feedback? I am very sorry but this time I think that the audio quality was poor.. maybe it‘s just me but something sounded a bit off. Anyways, a brilliant recipe and video as always and I appreciate your work ❤️ edit: I just asked my boyfriend who is a music producer since I couldn’t describe what I meant and he told me it‘s an overdrive issue of the microphone. Hope this helps!
Oh, this has been a major issue in the last couple months, I don't know what happened here if it's the mic or the camera but in any case, I have just purchased a new (the 5th one so far :() microphone. Fingers crossed for me! :)
can I use biomass banana instead of cornstarch?
Hello, please read these beautiful tutorials with English subtitles. Thank you
Thank you so much for easy salami recipe 💛. After you have slices the salami, can you freeze it?
Woww 🤩🤩😍 thank you 💜
How’s the texture of this lunch meat? I was hoping you would mention it.
Jana when you say cooked chickpeas... can I used canned? 💗🙏🌺🤞☺
I made this yesterday and I substituted some of the spices for what I use in pepperoni. Unfortunately it came out kind of soft and gooey with an unpleasant texture, kind of like eating raw dough. I was hoping to make something more moist then the typical seitan style veg meat but this is a bit much. Do you have any ideas on how to make it firmer? Is it possible I didn’t cook it enough? I wasn’t sure how hot to make the pot during the 15 mins of stirring so I did a med heat.
Hello.💖 Where can I buy sour starch ? Thank you and God bless you .🌟🙏