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.
(click stars to vote)
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! 💕
Mel says
Came out great.
Can I use silken extra firm tofu? I think it's Japanese style? Mori-Nu?
Sam Turnbull says
I believe that would be too tender and watery.
Val says
Do you think I can substitute the tofu with seitan. I have a soy intolerance.
WandaJ says
Val, this IS seitan. Bologna-flavored seitan. Maybe you can sub the tofu with cannellini beans or chickpeas. Please let us know how it works out.
Betsy says
I am so excited to try this recipe! I was just wondering if you need to press and dry the tofu after you drain it 🙂 Thank you!
Sam Turnbull says
Nope! I always list all the steps in the recipe. No need to press or dry. Enjoy!
Hazel says
No baloney, this is the BEST! I love to use it in a sandwich with your cheddar cheese slathered on rye slices or an everything bagel, then sauerkraut, and bbq sauce. (I call it a Californian Rueben) I just slice it into 1/16ths and freeze it in baggies then I can pull a serving out and thaw it, fry it or nuke it. So YUMMY & simple)
Sam Turnbull says
Bahaha, love it!! Thrilled you love it so much, Hazel 🙂
Laura says
Sam, I just wanted to let you know that this one recipe has single-handedly made my 11 yr old over-the-moon happy! No hyperbole there, just the truth. We went plant-based almost three years ago, and one of the things he missed having was deli slices for sandwiches. We would occasionally buy Tofurky slices, but like all store-bought premade items, they're expensive. So three weeks ago, I came across your recipe and decided to give it a go. I actually had *all* the ingredients! Once I got the tofu mixture done, I gave him a sample taste, and he was completely thrilled and said he'd happily eat it just like that. He almost couldn't wait for it to be done steaming, which I did in my Instant Pot for an hour (might need to go a little longer), and was disappointed when it had to cool.
Fast forward an hour, and he simply couldn't wait any longer, so I cut into it. It was soft, obviously, but he didn't care. He had a baloney sandwich every day until it was gone, grudgingly sharing with his older sibling and his parents ;). I've now made a second batch and have gotten hugs from him every time he has one with "Thanks for making the baloney, Mom! It's so good!" Last night he told me that he likes this because it means we don't have to worry about how much money it costs to buy the premade stuff (yes, we're tightly budgeted, and we talk about finances in front of the kids), and it tastes better, and is better for us. If it wasn't for you, Sam, we wouldn't have this recipe, so consider these hugs for you, too!
This is definitely a 5 star recipe from my family: the 11 yr old who had never had the real thing in his entire life, the 26 yr old who had bologna as a younger kid and had fond memories of it, my husband who never liked bologna actually commented when he first tried it "I might actually eat that on purpose" and actually took a baloney sandwich with him this last weekend when he and the 26 yr old had an event to go to, and me who didn't often eat deli slices anyway but loves the ease of this recipe and that it's cost friendly and tasty! <3 PS sorry for the novel, but this is a hanger-buster in my house, and it took more than just a few words to express how much that means to me 😀
Sam Turnbull says
Aww that's so wonderful! I love that story!! Thank you for sharing 🙂
Sara says
I LOVE LOVE LOVED this beautiful heartwarming feedback you gave Sam. x
Laura says
Awww, thanks 🙂 It seemed only fair that she got her share of the praises that were being lumped on me, since she did the hard work. I just followed her recipe 😀
Cassondra says
What setting did you use to cook it in the Instant Pot? How much longer would you guess it needs to cook? Thank you for sharing!
Laura says
Hi Cassondra! I steamed it on Steam setting for an hour. I wouldn't go much longer than that - 10 minutes maybe. I think maybe I'm not kneading it long enough - it's still fairly soft in the center and doesn't look as firm as Sam's photos. So when I make it tomorrow, I'll give it a longer knead and see if that does the trick 🙂
Jerry Sturgis says
Hey Sam,I just just got hooked up with your posts. You are AMAZING. Thanks so much for all you do for us health nuts. Anyway, is there a way to do this without gluten? I would love that.
Sam Turnbull says
Thank you so much, Jerry!! Unforunteatly there is no substitute for vital wheat gluten.
Angi says
I would love to try this too but since there isn't a substitute for the vital wheat gluten, do you think the seasonings and tofu would blend into a mashed bean for a "bologna spread"? I'm completely fascinated by the idea of having something like this.
Kat - the other 1 says
Oh that sounds neat! Sort of a bologna pate?
I can't have gluten either.
I'm thinking maybe sub the gluten with 2 cans of chickpeas or pintos, or 1 of each?
Then process till smooth. Hmmm...
Susan Roman says
Sam, you've done it again! Every recipe off your blog has been a winner. My husband was missing lunch meat and he loves this. We have not had bologna per se in years but this assuaged his craving. I'll definitely play around with other spices, but the main seitan part is perfect. We are new to plant based eating and you have been so helpful!
Sam Turnbull says
Aww shucks, thank you, Susan!
Joanne Bouchard says
I've made this a few times now. My husband requires it. lol When I make it now, I slice it up and freeze them so my husband can take out slices at a time to make his bologna sandwiches. They thaw easily and deliciously. Thank you for this recipe!
Sam Turnbull says
Amazing!! Love that 🙂
David says
Can I use Coleman's English mustard or will it be too hot.
Sam Turnbull says
I haven't had that mustard but if you enjoy the flavour I'm sure you will enjoy it.
janice stuhlmacher says
Does the tofu need to be pressed?
Sam Turnbull says
Nope. I will always say so in the recipe if it does.
david says
would bain-marie work instead of steaming?
Sam Turnbull says
I haven't tried it, but I wouldn't recommend it.
Norma says
I was thinking the same thing, but loosely cover your package with foil or whatever so that 'it' does not touch your food. Then cover the vessel to keep the heat in. I don't like using Parchment either because it is chemically treated to be heat resistant. YUK!
Cees Matthijssen says
Autocorrect..... Really amazing I meant.....
Cees Matthijssen says
Hi , I love you ! You are great and so much fun to follow. Of course I adapt recipes as I think fit , but your basis to start is reallifesoap amazing.
Cheers , Cees
Sam Turnbull says
Awesome, glad you're enjoying!
Char says
The calories are listed as kcals - for the purposes of this recipe are they meant to be the same?
Christine says
Hi Sam. I tried this and it turned out great. Super easy too, which I love. I had a copy of your cookbook, and loaned it out; needless to say now I don t have one. haha. But my favourite pizza recipe was your Hawaiian pizza recipe. No other pizza compares. I was wondering if you could post that recipe.....it is the best pizza recipe ever. Thanks for all your recipes and books they are fantastic. 🙂
Sam Turnbull says
Haha! Oh no! Glad you love the book so much 🙂 I don't think my publishers would approve of me sharing the recipe on the blog, so I guess you will have to get your book back!
Missy says
Hi! Which cookbook has the Hawaiian pizza recipe? I just found Sam not too long ago, and I’m debating which cookbook to get first?
Sam Turnbull says
Hi Missy, Welcome! Fuss-Free Vegan has the Hawaiian pizza recipe. Hope that helps! 🙂
Missy says
Thank you so much! Bought it today! I can’t wait to read through it and start cooking more of your recipes! ❤️
Sue says
This is really good as written. But, it's also super tasty raw as tofu, befoe I added the vital wheat gluten. Thanks for a 2-in-1. 🙂
Sam Turnbull says
Very cool! Glad you enjoyed 🙂
Mary Ellen says
Delicious!!! Just finished my second batch. I did increase the spices this time and added some fresh garlic. What I really love is the texture. I'm not a seitan fan because it can be chewy, but with the tofu this isn't. It's so tender even in thick slices. I steam it in my Instant Pot but I'll be trying to figure out if I can decrease the cooking time by pressure cooking it. Thanks for easy, teen approved lunches!
Sam Turnbull says
You're most welcome, Mary!!! Thrilled you love it so much 🙂
Nikki says
I actually don’t have a steamer. (I know what century do I live in right). But I do have an instant pot. Just checking to see if you had any results for the pressure cooking method?
Tina Daniels says
I was curious if you’d tried this ?
Vanessa says
Has anyone been able to get it to work in instant pot?
Deb Z says
Hi Mary,
I almost always use the Instant Pot and usually do about half the time that regular steaming would take.
Lauren says
So, I hated bologna as a kid and I don't even remember what it tasted like so I can't really compare this to the real thing. However, this recipe is THE BEST! Easily my favourite recipe for faux deli slices. I've tried other deli recipes but found them to be bland and/or have the really strong seitan taste. This texture and the taste reminds me of store bought vegan deli slices! My kids love this and it's so easy to make. I always have the ingredients on hand. Thank you Sam!
Sam Turnbull says
Haha! That's awesome, Lauren!! Thrilled you enjoy it so much 🙂
Benjamin Smith says
I went plant based in January. I am a sandwich guy. Was looking for a recipe that would be good for lunch. I have made it twice so far. The first time followed the recipe exactly and it was great. The second time I adjusted it slightly, replaced some of the ketchup with spicy mustard & added large garlic chunks and Cashews to give it a Mortadella look. It worked perfectly. Thanks for the great recipe. This is a go-to for sure.
Sam Turnbull says
Wonderful!! SO thilled you loved it 🙂
Window says
Made this and its very good, better than the store bought stuff. I just turned it into a "ground bologna" sandwich by throwing some of the bologna in my food processor with a little vegan mayo & pickles. Pulsed for maybe 20 seconds and the texture and taste is exact to my childhood memories. Thanks so much for this recipe!
Sam Turnbull says
So very happy you enjoyed it so much 🙂
Karen J. says
This one hit it out of the ballpark! It was amazingly good and we loved it. Thanx!!!
Sam Turnbull says
Yay!! Thrilled you love it so much, Karen 🙂
JANET says
So, thought I had all the ingredients and then couldn't find my vital wheat gluten! About the third time digging through the pantry, I gave up. But I did not give up the bologna. I subbed half spelt flour and half cooked lentils. Look for my picture on Instagram.
Sam Turnbull says
Oh awesome! I hope it turned out for you, Janet 🙂
Amber says
How did this turn out, I'm trying to avoid wheat when possible so I'm curious how this went for you!
Liz Lytle says
Nutmeg and mace are closely related....Google it, as my research is becoming a faded memory, but I think they are two distinct parts of the same tree nut, altho mace has a more fragrant aroma and more intense flavor.
Sam Turnbull says
That's right! According to wikipedia, nutmeg is one of the main flavours and it's actually myrtle berries that is the key flavour. But as I like to keep my recipes as simple and easy as possible I found nutmeg alone to add that final touch. 🙂