Ingredients:
·1 cup sun-dried tomatoes (soaked to soften)
·280 g fresh tomatoes
·110 g peeled sweet potato
·2 red bell peppers
·50 g shiitake mushrooms
·1 and 1/2 teaspoons of salt
·1 and 1/2 teaspoons pepper
·1 mustard powder
·1 teaspoon fennel seeds
·1 tablespoon smoked red pepper
·1 teaspoon garlic powder
·2 teaspoons onion powder
·1-2 teaspoons chili powder
·1 teaspoon nutritional yeast
·3 tablespoons olive oil
·2 fresh dates
·1 teaspoon apple cider vinegar
·1/2 teaspoon crushed red pepper
·1 teaspoon tamari (or soy sauce)
Preparation:
Place all ingredients in a food processor and blend until everything is well combined, but still has a slightly rustic texture dotted with different colors.
Spread the mixture on a dehydrator sheet, twice as thick as the salami slice you want to get after drying, as the volume will be reduced by about half.
Dehydrate for 8 hours at 45°C, remove the foil and use a pastry cutter to cut out the desired shapes or circles, then dehydrate for another 1 to 2 hours.
Store in a sealed container in the refrigerator for up to 3 weeks.
