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    Home » Recipes » Recipes

    September 1, 2019 174 Comments

    Vegan Baloney (Bologna)

    11.7K shares
    Jump to Recipe

    Today I'm bringing you a homemade vegan baloney recipe! Do you say baloney or do you call it bologna? Either way, these vegan deli slices are so easy to make, and so tasty too! Perfect as a snack, to layer in sandwiches, and it even fries up beautifully just like the traditional version!

    Homemade vegan baloney is easy to make and tastes better than store-bought! Make this bologna ahead of time and then have it ready to slice for a snack or sandwiches. It's even great fried! Great for your kids lunch box. #itdoesnttastelikechicken #veganrecipes #seitan

    I think I may be turning into a vegan butcher these days. I've gotten into this streak of posting one meaty vegan recipe after another... and I'm loving it! Vegan steak, chicken, chicken wings, chicken nuggets, Italian sausages, chorizo, pepperoni, fried fish, and now vegan baloney!

    It's such a fun challenge for me try and remember what animal products used to taste like (it's been almost 7 years since I've eaten meat) and then to try and recreate those flavours and textures. And some people say vegan cooking is boring... nuh uh!

    Homemade vegan baloney is easy to make and tastes better than store-bought! Make this bologna ahead of time and then have it ready to slice for a snack or sandwiches. It's even great fried! Great for your kids lunch box. #itdoesnttastelikechicken #veganrecipes #seitan

    It's probably been even more than 7 years since I've eaten bologna as I really enjoyed it more as a kid, but let me tell you, making a fried vegan baloney sandwich with vegan mayonnaise, some yellow mustard and a bit of lettuce brought me right back to those childhood sandwiches! The kid in me was overjoyed, and so was the adult in me. Tas-tee! These slices are fantastic for your lunch box no matter what your age.

    To make vegan baloney:

    The flavour base for a homemade baloney recipe.

    In a food processor add the tofu, ketchup, nutritional yeast, soy sauce, onion powder, garlic powder, smoked paprika, mustard powder, and nutmeg.

    *Nutmeg may sound like an odd addition and it is totally optional if you want, but nutmeg is traditionally one of the ingredients in baloney that gives it its classic taste.

    Mix until smooth as possible, stopping to scrape the sides as needed. Vital wheat gluten is the key ingredient to get that meaty texture in this homemade bologna recipe.

    Add the vital wheat gluten and pulse several times to incorporate, scraping the sides as needed. It will form a crumbly dough.

    Form a large log of the baloney that will fit in your steamer basket.

    Turn the mixture out onto a clean work surface and knead together to form a dough. Shape into a large log that will fit in your steamer basket.

    Roll up the vegan bologna in foil like a large candy, or you can alternatively wrap the baloney in parchment paper and then cheesecloth tying the ends closed.

    Roll the log up in foil twisting the ends closed so it looks like a large candy.

    the seitan baloney will expand when steamed making a tight log perfect for slicing.

    Place in the steamer basket and cover. Steam for 1 hour. The vegan baloney will have expanded in the foil making a tight log. Remove from the steamer basket and allow it to cool. Chill in the fridge until completely cold. Now it is ready to slice an enjoy! Store in the fridge in an airtight container for up to 1 week.

    Homemade vegan baloney is easy to make and tastes better than store-bought! Make this bologna ahead of time and then have it ready to slice for a snack or sandwiches. It's even great fried! Great for your kids lunch box. #itdoesnttastelikechicken #veganrecipes #seitan

    This vegan bologna is great as a snack, but it's also fantastic fried or layered in a sandwich.

    Bon appetegan!

    Sam.

    Print Recipe
    4.95 from 69 votes

    Vegan Baloney (Bologna)

    Easy to make and tastes better than store-bought! Make this bologna ahead of time and then have it ready to slice for a snack or sandwiches. It's even great fried! Great for your kids lunch box.
    Prep Time15 mins
    Cook Time1 hr
    Total Time1 hr 15 mins
    Course : Side DishSnack
    Cuisine : AmericanCanadian
    Servings: 1 large vegan baloney log
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 block (350g) extra-firm tofu, drained
    • ½ cup ketchup
    • ¼ cup nutritional yeast
    • 3 tablespoons soy sauce
    • 1 ½ tablespoons onion powder
    • 1 ½ tablespoons garlic powder
    • 1 tablespoon smoked paprika
    • 1 tablespoon mustard powder
    • ¼ teaspoon nutmeg
    • 1 ¾ cups vital wheat gluten
    US Customary - Metric
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    Instructions

    • Add several inches of water to a large pot with a steamer basket and bring to a boil.
    • In a food processor add the tofu, ketchup, nutritional yeast, soy sauce, onion powder, garlic powder, smoked paprika, mustard powder, and nutmeg. Mix until smooth as possible, stopping to scrape the sides as needed. Add the vital wheat gluten and pulse several times to incorporate, scraping the sides as needed. It will form a crumbly dough.
    • Turn the mixture out onto a clean work surface and knead together to form a dough. Shape into a large log that will fit in your steamer basket. Roll the log up in foil twisting the ends closed so it looks like a large candy. Place in the steamer basket and cover. Steam for 1 hour, or until the internal temperature reaches at least 160F (71C). The vegan baloney will have expanded in the foil making a tight log.
    • Remove from the steamer basket and allow it to cool. Move to the fridge and chill completely before serving. When ready to serve just slice an enjoy! Store in the fridge in an airtight container for up to 1 week

    Notes

    * If you prefer to avoid aluminum foil, roll the baloney up in parchment paper, and then roll the parchment paper wrapped baloney up in cheesecloth and tie the ends closed.
    *This recipe makes a lot of vegan bologna slices so instead of a serving, the nutrition is for the entire log of vegan bologna. 
    *The bologna freezes well! Just pop it in an air-tight container and freeze for later. Defrost on the counter or in the fridge and enjoy. 

    Nutrition

    Serving: 1log of vegan balony | Calories: 1311kcal | Carbohydrates: 98g | Protein: 202g | Fat: 15g | Saturated Fat: 2g | Sodium: 4407mg | Potassium: 1919mg | Fiber: 11g | Sugar: 33g | Vitamin A: 4063IU | Vitamin C: 7mg | Calcium: 512mg | Iron: 21mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
    « Vegan Tofu Caesar Wraps
    Vegan Double Chocolate Muffins »

    Reader Interactions

    Comments

    1. Lora Baker says

      March 18, 2023 at 4:25 pm

      5 stars
      can't wait to try this Sam! it's a rarity that I can even find vegan bologna in the stores and now I won't have to keep searching, so thank you!

      Reply
    2. Tracy says

      February 02, 2023 at 3:35 pm

      3 stars
      I'm sorry but this does not taste like bologna to me. Granted, I am not a full-fledged vegan so maybe I am just too familiar with meat, but this tasted odd to me and I made it exactly as directed. I don't mind the texture but the flavor is unrecognizable.

      Reply
    3. Evie G. says

      December 24, 2022 at 4:51 pm

      I made your “Faux-loney” yesterday and fried a few slices up for a sandwich today. Took me back to my childhood. Thank you so much for this fun recipe♥️.

      Reply
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    Sam Turnbull

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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