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! 💕
Jane T. says
Just made this today. Wow! All I can say is that "I love it!" The recipe is spot on. I can't thank you enough for all the vegan "meat" recipes that you have come up with. I've tried the vegan steak, the chicken tenders, the pepperoni, and now the bologna. I've completely weaned myself off the commercial vegan faux meats because of your recipes. They are way too expensive anyway. I really appreciate all the time and effort you put into developing these recipes. They are very easy and very good. Thanks again.
Sam Turnbull says
Thank you so much, Jane!! It means the world to me that you appreciate all the hard work I put into my recipes. More vegan meats to come! 😉
Jane T. says
Just a quick update on my original comment: Since I am the only one who eats vegan at my house, I made 3 rolls of the bologna and froze 2 of them. I didn't think I could eat the entire recipe myself soon enough. When I needed to get one that I froze, I defrosted in the refrigerator overnight and tried it the next day. I agree with your comment about freezing, it freezes beautifully!
Sam Turnbull says
Awesome! So happy you loved the way they turned out, Jane 🙂
Mary Jean says
Can this be frozen?
Sam Turnbull says
I haven't tried this yet and am unsure due to the tofu, but I just popped some in the freezer to test out and I will let you know the result 🙂
josh says
I have bought logs of this (or something similar??) in the past from Asian markets. I've found that it freezes like a dream . . . IF you slice it in advance. Please update, Sam, to let us know if your version has similar success in the freezer.
Sam Turnbull says
Hi Mary, I tested this, and yes, the vegan bologna freezes and thaws very well. Enjoy!
Dee says
You had me drooling up to 'vital wheat gluten'. I'm celiac. Is there anything you can suggest for a sub for that? I made some up up to that point and it makes a great breadspread with a little fresh ground black pepper on top on toasted gluten free bread.
Sam Turnbull says
I'm afriad not. Vital wheat gluten is pretty unique stuff and I do not know of a gluten-free alternative. Glad you enjoyed it as a spread tho!
Susan says
I made it yesterday. Very simple. And it tastes good. Like bologna. Much nicer than the store bought stuff. I am having it for lunch, very simple on white bread with mustard. I cut it in half and froze half.
Sam Turnbull says
Wonderful, Susan!! Thrilled you enjoyed it so much 🙂
JP says
Another genius recipe from Sam Turnbull! Just made it and had it in a sandwich with mustard, mayonnaise and lettuce. PERFECT! So nice to have something easy (and vegan!) to put between two slices of bread. Thank you so much - I loooooove your recipes!
Sam Turnbull says
You're so welcome, JP! I'm so thrilled you are continuing to enjoy so many of my recipes 🙂
JP says
Oh yes! You are my very favourite vegan chef! I always search your blog first when I need a recipe (as well as having your book of course!). Thank you for creating so many lovely recipes for us all to enjoy - I really appreciate your creativity and all the work you put into sharing your ideas in such a stylish and appealing way. 🙂
Sam Turnbull says
Aww you're most welcome 🙂
Bonnie says
Hi Sam! I haven't tried your recipe, but the spice that gives balogna that certain balogna taste is called Mace. It is not a very well known or talked about spice, but as far as American balogna goes, mace is THE spice that makes balogna, balogna. You must try it the next time you make it! I'm thinking you would probably want to omit the nutmeg when you try the mace. My hunter husband and I made venison balogna years ago and I did a lot of research on the spices that went into it and mace made all the difference!
Sam Turnbull says
Hi Bonnie, according to Wikipedia, the key spice is actually myrtle berries, but it's always my goal to make my recipes as easy to make with as easy to find ingredients as possible so neither mace or myrtle berries would fit into my goals. I found nutmeg to do the trick, but you are of course welcome to adjust spices as you prefer.
Renae says
Are there any sub suggestions for the ketchup? Maybe vegan worchestire?
Sam Turnbull says
You could sub BBQ sauce or mix tomato paste with sugar. Enjoy!
Sam says
I seriously can’t thank you enough for this recipe. We have a ‘ham’ supplier, but we can only get it once a year, and it’s EXPENSIVE! We are trying to move away from reliance on stuff like that. Thank you so much!
Sam Turnbull says
You're most welcome, Sam! (Great name by the way 😉 ). I'm so very happy you love the recipe so much!
Cayra says
Yay!! First time cooking with vital wheat gluten and two thumbs up! So excited as it was the best sandwich ever! Thanks so much for sharing all your amazing recipes... love love love all of them!!
Sam Turnbull says
Yay! So very happy you loved it so much, Cayra 🙂 Elated you are enjoying so many of my recipes 🙂
Dona McFerrin says
Do you have a recipe for little smokies?
Sam Turnbull says
Not yet! That's a good idea tho 🙂
Robin Means says
This is so funny to me because I think bologna and hot dogs were the first thing I stopped eating because they grossed me out so much, haha.
Sam Turnbull says
Hahaha!! I didn't like them much before I was vegan either, but now I love the vegan versions! Nothing about plants gross me out 🙂
Mark says
I can only find 396 g extra firm tofu blocks at the store (14 oz instead of 16 oz). The kind packed in water. Hope you know the kind I mean. I guess I could cut off another 2 oz from a second block. But I'm wondering if the type that's packed in water is maybe a little different from what you use in this recipe, moisture content and/or weight wise. After reading about how sensitive seitan recipes can be, I'd like to avoid a disaster if possible. Any thoughts on this? I will probably just go for it and see what happens.... How bad it could be? 🙂
Meowmeow says
That would equate to about ¼ cup, so that's a significant difference. I would do as you suggested - cutting off another 2 oz. from a separate block, or you could do the math and reduce the other ingredients proportionately. There are sites online that you can input the measurements in order to adjust. In this case, Google is your friend. Good luck!
Mark says
Thanks. I actually weighed my tofu after draining, and turns out it is very near to 16oz if I don't press the water out -- 15.8oz. The package on front says net wt 14oz, but that must be after more thoroughly pressing it. So, maybe I actually have the right type and quantity after all. The only 16oz packs I've seen are for Super Firm high protein (Sprouts and Trader Joe's both have this kind).
I would be curious to know which kind Sam and others have used...
Sam Turnbull says
Hi Mark! Goodness, you made me realize I made a typo and the tofu I used was actually 350g block! So your blog would have been just about perfect. Luckily a little more or less tofu doesn't make a big difference in this recipe but you're right, seitan can be finicky. For your reference, I use Sunrise extra-firm tofu. Apologies for the mistake and I hope you enjoy your vegan bologna!
Sherry Livering says
Thanks for clearing this up. I think it's still incorrect on the recipe, tho.
Sam Turnbull says
Hi Sherry! I have updated it on the recipe. If your screen is still showing the old info try refreshing or clearing your cache. Enjoy!
Sherry says
Well, I clicked on the link in your email and I refreshed. It still shows 1,350g block extra firm tofu. Maybe the comma is the culprit?
Sam Turnbull says
That's correct! It's one block of tofu weighing 350 grams. The original typo said the block weighed more. Enjoy!
Wendy says
Okay I just threw a log of this in my instant pot and this is my first time trying the steam setting. Fingers crossed!
Kelly Stevens says
How long in the Instant Pot?
Wendy says
Same amount of time. I just used the steam setting. I didn’t pressure cook it. I put the sealing valve to seal though and did the steam release at the end and everything still 🙂
Sam Turnbull says
Wonderful! I hope you enjoy it 🙂
Shannon says
This sounds delicious!
I would urge you to discontinue use of aluminimum as well as all non-stick cooking utensils. Aluminum is toxic and is found in the brains of people who died of Alzheimer's. High levels. Also toss your deodorants which have aluminum in them.
Elizabeth says
I'm trying this as soon as possible. Just wrap in parchment before putting in the foil.
Sam Turnbull says
Yes as Elizabeth said you can definitly wrap it in parchment paper first, and if you prefer avoid it all together with the method listed in the notes. Enjoy!
Marianne says
Thanks a lot for this recipe, this will be a must try......How to make it without a steamer, I have
a Slow Cooker - will he make it ? Did you give it a try this way ? How to replace vital wheat ?? Thanks for letting me know.
Greetings from Switzerland.
Sara says
Hi Marianne. I don't know about the slow cooker, but I can tell you that you can't really replace vital wheat. But you can buy it quite easily at bigger Coops, in the Veganz aisle, labelled Seitan-Basis. Greetings from Bern 🙂
Sam Turnbull says
HI Marianne! Yes, you cannot replace vital wheat gluten, but you can make a DIY style steamer and use that. Hope that helps 🙂 Greetings from Canada !
Debbie says
Thank you for the steamer basket options! I want to make this but only have one double broiler with a steamer basket, and it is far too small for a loaf. I ordered a couple of pie pans that will be punctures to act as the steamer basket. The reusable kind, because I feel certain this will be a fun go-to recipe.
Scott says
Thanks for this, Sam. Will definitely be trying, since I'm sick of paying three bucks a package for Tofurky (which--hint, hint--you might want to try adding to your vegan butcher copycat list). My daughter will definitely be trying it in her school lunches, and we'll report back.
Meanwhile, "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)?" Trust me, the memories don't fade. I haven't had meat in 28 years this October, and I still drool over things from time to time, with very vivid recall of what they tasted like. Thanks for helping fill the void!
Charlene says
Sweet Simple Vegan has a copycat recipe of the tofurkey deli slices. I haven’t personally tried it, but seems like it’s worth a shot
Scott says
Thanks, Charlene!
Sam Turnbull says
You're most welcome! More vegan meat recipes to come. Glad you're enjoying them! 🙂
Connie Sawatzky says
Would love a ham Seitan?
Sam Turnbull says
I will add it to my idea list 🙂
Kristi says
Is there anyway to freeze this! Because I will be eating baloney for 2 weeks otherwise! Thanks! My omni hubby will happy. Which makes me very happy!
Sam Turnbull says
Haha! I just popped some in the freezer to test this and will get back to you when I find out the result. I am unsure do to the tofu how it will turn out. You could alternativly half the recipe so that you don't have as much leftover 🙂
Sam Turnbull says
Hi Kristi! I've tested it and yes, the vegan bologna freezes and thaws very well. Enjoy!
Julie says
Is there a way to make this without the vital wheat if you are gluten free?
Meowmeow says
Unfortunately not. Vital wheat gluten (aka - the major component for seitan) is the only thing that will do it because it's a stretchy wheat protein that binds it all together. Gluten-free products simply can't perform like it...or at least none that have been discovered yet.
MaryLou Vocke says
When your recipes call for nutritional yeast, do you use fortified or unfortified nutritional yeast?
Sam Turnbull says
Fortified just means extra nutrients have been added so it doesn't matter either way, it's only for the vitamin boost. I use whichever one is on sale! Enjoy 🙂
Elizabeth says
You can try oatmeal to make up the bulk and eggs to glue the thing together, but then, it's your baby!
Sam Turnbull says
Meowmeow is correct, there is no good substitute for vital wheat gluten, unfortunately.
Bruce Arthurs says
Did some calculating. For a typical 1 ounce slice, calories are about 70 per vegan slice, compared to nearly 90 for beef bologna. (Some leaner pork and turkey versions run about 55 calories per slice.)
But this version really shines on the protein and fat fronts, with over 10 grams protein per slice, compared to 3-4 in regular bologna.And the 9 grams of fat in the entire vegan loaf blow away the 4-8 grams *per slice* in regular bologna.
Sam Turnbull says
So happy you like the nutrition, Bruce!
Patricia Stratulak says
Can I do this without steaming
Meowmeow says
Not really. I mean you could put it into the oven on a low setting with a pan of water, but that's essentially steaming...of a sort. If you're worried about the aluminum foil, wrap it in parchment paper first, then the foil. If you just don't have a steamer basket, they're incredibly cheap and you can pick one up at any department store. I think I priced one at around $7.00 at my local Target, and we're expensive here!
Patricia Stratulak says
Thx I will, your recipes are great tried so many over the years, I’m 66 turned vegan 55, never too late
Joan says
Fantastic Patricia! Me too! Switched over at 55. Now 62. Hubby is 65 and used to hunt and made the switch as well. He says he wishes we'd have done this 30 years earlier. Life altering and life affirming. Never too late to teach an old dog new tricks. It's resources like itdoesnttastelikechicken that make all the difference. By the way, were really into the Tofu Bites. Yum!
Sam Turnbull says
No, that is an imperative step.
Brenda Wiley says
Wow, wow, WOW!! I have been wanting something different for my daily lunch sandwich (not that I don't have a huge bunch of options to pick from now .... )! You read my mind, and I can't wait to give this a try! I already know I'll love it since it's one of YOUR recipes!!
Thanks Sam!
Sam Turnbull says
Aww melt my heart. Thank you Brenda!