Vegan Bologna

Here is yet another fantastic meat substitute recipe! Like my vegan BBQ ribs and roast beef, this meatless version of bologna is made from seitan, giving it a chewy, meat-like texture. Even my non-vegan family loves this recipe! 

💚Why you will love this recipe 

• Perfectly seasoned, flavorful, and has a great meaty texture 
• Versatile and can be added to many dishes 
• Super high in protein - contains about 23g per serve! 
• Reasonably easy to make and requires simple ingredients 

🧂What you will need 

📃Ingredient notes and substitutions 

• Vital wheat gluten - Also known as wheat gluten or gluten flour, is basically flour with an extremely high proportion of wheat protein - gluten. 
  • Unfortunately, there is no substitute for this flour; hence it is impossible to make this recipe gluten-free. 
  • You can find it in most groceries or health food stores, usually in the baking aisle. Alternatively, you can get your wheat gluten from Amazon. 
  • For more information regarding this amazing flour, I recommend checking out my post ‘What is vital wheat gluten?’. 
• Tofu - Use extra-firm or firm tofu that has been drained and pressed, either using a tofu press or by stacking something heavy on top. If you are unsure about how to press tofu, I recommend checking out this post ‘how to press tofu’ by Food With Feelings. 
• Nutmeg - This addition might sound weird, but this is what gives bologna its distinctive flavor! You can omit it if you do not have any on hand. 

🔪How to make 

Here is a quick rundown of the steps involved in making vegan bologna. The full detailed recipe will be in the recipe card at the bottom of this post. 

In a food processor, blend all ingredients except vital wheat gluten until a smooth batter forms. Then, add wheat gluten and pulse until a dough forms. 

Knead the dough for 60-90 seconds, then wrap the dough with foil, twisting the ends to seal. 

Steam using a steamer basket for an hour, then carefully remove it from the pot. Let it cool down completely for an hour before slicing into it. Your seitan bologna is ready to be served! 

✔Helpful tips 

• You can knead your dough for up to 2 minutes if you prefer your vegan bologna to be chewier. However, be careful not to over-knead as it will result in tough, rubbery seitan. 
• If you are uncomfortable with aluminum foil touching your food, wrap the dough with a layer of parchment paper before wrapping the foil on.
• You can also cook your seitan bologna in an Instant pot. 
  • Place 1 cup of water into the inner pot, then fit in a suitable steamer basket.
  • Cook seitan at high pressure for 40 minutes. Let the steam release naturally for 15 minutes before quickly releasing the remaining pressure. 
• You can take an extra step and pan-fry your bologna slices to give them crispier edges. 

🥗How to serve 

• In sandwiches or wraps, along with chopped veggies, vegan cheese, and any sauces or condiments you like! 
• Mix seitan bologna into salads, like this avocado lettuce salad, protein pasta salad, or Indian red quinoa salad. 
• As a high-protein topping for soups, especially this creamy pumpkin potato soup 
• Use it to make a vegan charcuterie board 
• This seitan bologna is also great as a filling for vegan omelettes or scrambled eggs 

❄Storing suggestions 

Fridge - Seitan bologna can be refrigerated for up to a week, either whole or sliced. Store it in a zip-top bag or sealed container to prevent it from drying out. 

Freezer - This vegan bologna is freezable too! I recommend slicing and portioning it out into individual portions before freezing, so you will only be taking out what you need. Seitan can be frozen for up to 3 months.

❔Commonly asked questions

🍽More vegan meat substitutes

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