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! 💕
Gina says
Thank you so much for this recipe, it was very easy to put together even with a hand crank food chopper I put all the dry ingredients in a bowl and blended them well then added all the wet to the hand chopper it came out pretty smooth and a great workout. I did make 2 smaller ( came out like summer sausage log shapes) instead of 1 large and wrapped them in parchment 2 times, I was out of foil and cheesecloth. I will be trying other flavors can't wait.
Darcy says
Can I cook in the crock pot on low? If so, how long?
Jess @ IDTLC Support says
It has not been tested in a crockpot. Other readers have had success in a pressure cooker.
Colette says
This recipe is really simple and delicious, thank you!! I've made it a few times and is so good on sandwiches.
If I freeze the loaf how long do you think it would need to thaw in the fridge to be completely defrosted?
Jess @ IDTLC Support says
We're so glad you like it! It would likely need a good 8 hours to thaw so we'd recommend putting it in the fridge overnight before using.
Halee says
Would it be possible to substitute beans in place of the tofu? Same measurements and whatnot but just use chickpeas or maybe pinto. I have a soy allergy which gets in the way of things unfortunately.
Sam Turnbull says
Hi Halee, it should work but it might result in a more firm texture (not a bad thing necessarily). Make sure to blend the beans very well before adding the vital wheat gluten so that there are no chunks. I hope that helps!
Halee says
Thank you! It turned out fantastic and my three year olds devoured it in a day! Such a tasty recipe.
Sandy says
There’s a new soy free tofu out of Canada made of Fava beans. It’s called Big Mountain and it’s really good. I love seitan and will try this recipe using it.
PastorEdB says
Just out of curiosity -
What was the total cost for your ingredients? I'm trying to come up with a cost per ounce for comparison with other kinds of lunch proteins.
Sam Turnbull says
I didn't calculate the ingredient costs, but you are welcome to do so.
Jacqui says
Have you tested or tried to make a gluten free version. I have nut allergy and celiac in our family. Trying to figure out alternatives to processed store Bologna.
Jess @ IDTLC Support says
Unfortunately, seitan can not be made gluten free. Thinly sliced smoked tofu is a great option to deli meats for those that can't eat seitan. There are also some terrific sandwich recipes here: https://itdoesnttastelikechicken.com/category/recipes/lunches-dinners/sandwiches-wraps-burgers/
Lillian Fairbanks says
I so wanted this to be good, but it was not, it does Not taste like bologna. I was so disappointed.
Pia says
Can I use mustard instead of mustard powder?
Sam Turnbull says
Yes that should work, I would use 2 - 3 tablespoons Dijon mustard in place. Enjoy!
Teresa says
When do you remove the aluminum foil? When it is done steaming, or when it is cooled, or just before serving after chilling in fridge? Thank you.
Sam Turnbull says
Hi Teresa, Once it is done steaming you can remove the foil at any point. Since I recommend letting it cool in the fridge overnight, I usually leave it wrapped up and just pop it on a plate to chill in the fridge. But if you are eager to unwrap it right away, go ahead! 🙂
Liz says
Any alternative for the wheat ingredient for the gluten free folks? Most of the store options of vegan lunch meat contain wheat, would love to have some gf options.
Thanks!
Jess @ IDTLC Support says
Unfortunately, seitan can not be made gluten free.
Claire says
I have made this numerous times in the past and was so pleasantly surprised how nice it was. Even my fussy kids love it and am planning on making it again. When I used to make it, I used a normal food processor. I no longer have this and only have a Vitamix, is that what you use to make it? Thanks for sharing such a great recipe.
Jess @ IDTLC Support says
It might be a little tricky in a blender as they typically require more liquid for blending. There's a good chance it will be too thick.
Kirsten says
What type of food procesor are you using? This was too much for my Cuisinart and I'm not sure if I need a more powerful or just a larger food processor for this recipe. Or is there some other strategy that I'm missing?
Jess @ IDTLC Support says
Cuisinart is a good brand but it is quite possible you need a larger one or you could process it in batches.
Mindy says
This bologna tasted so good I'm back for the next batch since we are almost finished with this log, like a slice or so left. I am so impressed with the flavor and extra points with no added oils like most others! This taste like bologna sandwiches we all grew up with(Oscar). We even fried it and it taste like fried bologna or like this seitan bacon we bought at the store which was delicious but covered in oil. I also fed some to kids last weekend at the beach and they didn't even know and gobbled it down and that's the test that really counts.
Mindy says
I forgot to mention I just added 1 tsp of liquid smoke. I don't know if it even needed it but it turned out great.
Jess @ IDTLC Support says
Wonderful! So glad to hear it passed the test with kids too!
Dee says
Can this be steamed in the Instant Pot Pressure cooker?
If anyone has done it successfully could you please share?
Looking forward to trying this! We are just transitioning to a meat free way of life and I do miss my baloney, fried!
Jess @ IDTLC Support says
Yes it can be done in the Instant Pot! One reader had excellent results. when they put 1 cup water in the Instant Pot, put the log on the trivet, and cooked 50 minutes on Manual, with 20 minutes natural pressure release.
Dee says
Thank You Jess! Was that on steam or pressure cook ☺️ in the instant pot?
Jess @ IDTLC Support says
Hi Dee! Steam setting is what yielded great results for others.
Tomate says
Hi I'm curious if this recipe will work with super firm tofu?
Sam Turnbull says
I haven't tried it, but it should work. Just make sure to blend well. EnjoY!
Giovanni Dominoni says
Hi! A version without ketchup? I sort of don't like to use ketchup 🙂
Hugh Jaenus says
I don't like ketchup either. Can you come up with an alternate recipe and let us know? =)
Sam Turnbull says
Hi, you could substitute BBQ suace, tomato jam, tomato sauce, or salsa (blended if needed, so that it is smooth). Hope that helps!
Sam Turnbull says
Hi, you could substitute BBQ suace, tomato jam, tomato sauce, or salsa (blended if needed, so that it is smooth). Hope that helps!
Will Parkinson says
This was great, but...
My husband made it, and even though the taste is excellent, ours came out kind of spongy. Any thoughts on what we did wrong?
Thank you!
Jess @ IDTLC Support says
Seitan can be spongy for a few different reasons, though the most common is from over-kneading the dough. Was it better the next day? Often seitan will become denser in texture if left to cool for a day.
Will Parkinson says
Heya! Thank you for the reply. No, it's still spongy and soft. I'll ask him about the over kneading.
Lora Baker says
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!
Tracy says
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.
Evie G. says
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♥️.