Author: 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!
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!
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:
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. 
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. 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.
This vegan bologna is great as a snack, but it's also fantastic fried or layered in a sandwich.
Bon appetegan!
Sam.
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Vegan Baloney (Bologna)
Servings: large vegan baloney log
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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
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 seitan's internal temperature reaches at least 160°F (71°C) when tested with an instant-read thermometer. If the temperature goes higher, that's perfectly fine—you can't really oversteam seitan The vegan baloney will have expanded in the foil making a tight log.
- Remove from the steamer basket and allow it to cool (the foil will loosen a bit as it cools). 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
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Eric Whitman says
This was good! Couldn't wait for the final cool down, but it had a nice bologna flavor. I could see this being a base for customization as well (maybe a little cayenne, extra vinegar, or olives). It's really easy as well. Put everything in the food processor. With the pressure cooker, I didn't even have to hang out while it steamed.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Eric this made me smile 😄 So happy you enjoyed it, and I’m glad the pressure cooker made it extra easy!
Eric Whitman says
Also, frying it up was the best way to eat it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yesss frying it is SO good!! 😍 Thank you for the extra tip!
Vince says
Oooh, hadn’t thought of olives; loved olive loaf back in the 70’s! Over time, I’ve been making this with all kinds of variations because it’s such a terrific recipe diving board that allows one to plunge into endless possibilities!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Vince I love this!! 😄 Olive loaf nostalgia is REAL, and I’m so glad you’re having fun with the variations—thank you for the awesome comment!
Kathleen says
Great consistency-looks so much like bologna. Just doesn't really taste like bologna-don't like the tomato taste. Why no salt?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kathleen, sorry you didn't enjoy it. The salt and umami comes from the soy sauce and all the other spices. Did you perhaps make any substitutions?
Caryn says
this recipe is wonderful. made this as vegan bologna is hard to find and my daughter loves it. This smelled awesome just mixing it,. next time I will make two smaller loaves that will fit my mandolin! Thanks for sharing!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful, so happy you enjoyed it so much Caryn! THank you for the review 🙂
Ally says
Hi! Just wondering what the cooking time would be in an Instapot? Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ally, if using an Instantpot add 1 - 2 cups of water to the bottom, then your steamer basket (make sure the Baloney isn't touching the water). Open the vent, and steam for the same amount of time. Enjoy!
Ally says
Excellent! Thanks! Can’t wait to try this:)
Reg Shaw says
Thank you for sharing your recipe! It was surprisingly quick and easy, which is rare in my household. I did not bother weighing the tofu and instead used the whole block which was a bit more and I used homemade sugarless ketchup, but otherwise followed your recipe. I think my family would like all the spices doubled, so I’ll go for that the next time. I steamed for an hour, which gave me an internal temperature of 189º, but it was still perfect after a night resting in the refrigerator. An absolute winner!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you loved it so much Reg! Absolutely, you can adjust the spices as needed. Enjoy! 🙂