Vegan Baloney (Bologna)

September 01, 2019

#Recipe #Foody

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 it’s 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.

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.

1, 454g block extra-firm tofu, (drained)
1/2 cup ketchup
1/4 cup nutritional yeast
3 tablespoons soy sauce
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
1 tablespoon smoked paprika
1 tablespoon mustard powder
1/4 teaspoon nutmeg
1 3/4 cups vital wheat gluten

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. 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

* 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.