Go Back
+ servings
Partially sliced log of seitan bologna on a chopping board with a knife, nutritonal yeast, and paprika beside.
Print Pin
5 from 2 votes

Vegan Bologna

Meaty, chewy, and well-seasoned, this vegan bologna is the perfect vegan lunch meat substitute. It is extremely versatile and can be used in wraps, sandwiches, and salads. Even meat-eaters will be impressed by this seitan bologna! 
Course Main Course, Side Dish
Cuisine American, Italian
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 129kcal
Author Meesha

Ingredients

Instructions

  • In your food processor, add all ingredients except vital wheat gluten. Blend until smooth.
  • Slowly add in vital wheat gluten, and pulse until a dough forms.
  • Knead the dough for 60-90 seconds, then shape it into a log. Wrap it with aluminium foil, twisting the ends to seal.
  • Steaming on stove - Bring 1-2 inches of water to a boil in a pot with steamer basket fitted. Once water starts to boil, place in seitan, and steam for an hour.
  • 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.
  • Let it cool down slightly, then remove the foil. Allow vegan bologna to cool down to room temperature before slicing, around an hour. It is ready to be enjoyed!

Notes

*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
 
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 take an extra step and pan-fry your bologna slices to give them crispier edges. 
 
Storing - It 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. 
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.
Reheating - Let frozen ones thaw completely, and you can proceed on with pan-frying them or heating them in the microwave if you prefer your seitan bologna to be warm. 

Nutrition

Calories: 129kcal | Carbohydrates: 7g | Protein: 23g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 433mg | Potassium: 196mg | Fiber: 1g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg