Make homemade vegan bologna sausage with simple, wholesome ingredients and no seitan, gluten, or oil. It’s a tasty vegan deli meat for sandwiches, charcuterie boards, and more!
Why Make Your Own Vegan Bologna?
Sure, there may be more vegan deli meat options in stores these days (and even that’s not guaranteed). Unfortunately, they’re often pricey and considered ‘ultra-processed foods’ (UPFs), loaded with questionable ingredients. Luckily, if you’re craving a vegan deli meat sandwich (like I was), you can make cheaper, healthier homemade vegan bologna right at home, without heaps of sodium, preservatives, or cholesterol.
Unlike most recipes, made with soy or seitan, my wholesome, agar-thickened vegan deli meat uses a base of lentils and cashews, so it’s gluten-free, soy-free, and oil-free. Though carefully chosen seasonings and flavor-boosters keep it salty, savory, slightly smoky, and delicious. By ditching the vital wheat gluten, it’s not ‘chewy,’ but sets into a moist, firm, tender, sliceable (not rubbery!) loaf, perfect for sandwiches, pan-frying, and more.
You might also enjoy my veggie-based vegan sausages or vegan meatloaf!
The Ingredients
- Red lentils: They’re mild in flavor and soft once cooked; ideal for blending smooth, seasoning, simmering, and setting into a firm loaf.
- Cashews: Raw unsalted cashews add healthy fats, richness, moisture, and only subtle flavor for the best texture, bendability, and mouthfeel.
- Beetroot: (Or beetroot powder) This is technically optional but provides traditional pink bologna color with no flavor.
- Seasonings: Add classic bologna flavor with garlic and onion powder, regular and smoked paprika, white pepper, ground coriander (or allspice), ginger, and nutmeg.
- Acid: Balsamic vinegar or lemon juice work well to brighten the flavor.
- Soy sauce: Use regular or reduced-sodium, for umami, savory depth (tamari or coconut aminos if gluten-free/ soy-free).
- Olive brine: For slightly complex, salty, savoriness.
- Agar agar powder: To thicken and set the vegan lunch meat.
- Tomato paste: For subtle richness and flavor.
Recipe Variations
This vegan lunch meat recipe is easy to customize with herbs, spices, and mix-ins.
- Liquid smoke: Just a little enhances smoky flavor.
- Spice: Add cayenne pepper, red pepper flakes, or hot sauce.
- Umami: Nutritional yeast and/or miso paste add complexity.
- Herbs: Like thyme or rosemary.
- Mix-ins: Like finely chopped pistachio and black peppercorns (like vegan Mortadella), olives, sun-dried tomatoes, etc.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Vegan Bologna
- Thoroughly rinse (and remove debris), then soak the lentils and cashews for at least 2 hours. Drain well. If you forget to soak the cashews, simply boil them for a few minutes to soften them.
- Blend the lentils, cashews, beetroot, and 1 cup (240 ml) water until silky smooth. Pause to scrape down the sides as needed.
- Transfer to a saucepan, add another 1 cup (240 ml) water and simmer over medium-low heat for 10 minutes, whisking occasionally.
- Meanwhile, stir in the spices, balsamic vinegar, soy sauce, tomato paste, and olive brine, whisking well.
- Add 2 tsp agar-agar powder and 1/3 cup (80 ml) water to the blender (no need to rinse it first) and blend for a few seconds.
- Transfer it to the saucepan, increase the heat, and cook for 5 minutes until thickened.
- Transfer to a wide-rimmed glass jar or measuring cup (empty cans, yogurt containers, or empty milk carton -for a square shape- work, too).
To help it release easily, optionally oil the mold first (it’s not necessary though).
- Refrigerate the vegan bologna sausage for 2 hours to fully set. Then remove from the mold, slice with a sharp knife or mandoline, and enjoy!
Storage Information
Fridge: In an airtight container for 5-7 days. It will taste even better on day two.
Freezer: I don’t recommend freezing this homemade vegan baloney, as agar doesn’t thaw well.
How To Serve Vegan Bologna
- In a sandwich/ sub/hoagie/wrap: Cold, with salad, or warm in a toastie/ vegan grilled cheese.
- Over crackers: With cheese, mustard, and/or pickles. It’s also a great vegan deli meat for charcuterie boards/ snack trays.
- With toast: Like avocado toast or with sauteed oyster mushrooms.
- With ‘eggs’: Diced and tossed into tofu scramble or a breakfast hash.
- As a topping: Over pizza or pan-fried with pasta (like vegan mac n cheese), Japanese fried rice, or loaded salad bowls.
FAQs
Why is my bologna too soft?
The agar may not have boiled long enough, the mixture may be too liquidy, or it may need slightly more agar.
Why is it rubbery or jello-like?
Likely too much agar or over-boiling it.
Can I pan-fry this vegan bologna?
Yes, but handle it gentle. I recommend using a little oil over medium heat.
Recipe Notes and Tips
- Drain the lentils well: Too much liquid may affect texture and increase simmer time.
- Blend until smooth: Silky smooth! Otherwise, any graininess from partially blended lentils/cashews will remain in the loaf.
- Work agar correctly: It must boil, then simmer for at least 2–3 minutes to activate fully. Don’t rush this step.
- Don’t skip the chill: Chill the veggie bologna for 2 hours minimum (or overnight) to ensure it properly firms up so you can slice it thinly.
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If you try this easy vegan bologna recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Vegan Bologna From Red Lentils
Video
Ingredients
- ⅔ cup (125 g) dried red lentils
- ⅓ cup (50 g) cashews
- 2 ⅓ cups (560 ml) water (divided)
- 1- inch piece (3 cm) beetroot
- 1 Tbsp tomato paste
- 1 ½ tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp smoked paprika
- ½ tsp white pepper
- ½ tsp ground coriander
- ½ tsp ground ginger
- ⅛ tsp ground nutmeg
- ½ Tbsp balsamic vinegar (or lemon juice)
- ½ Tbsp soy sauce (or tamari/coconut aminos)
- 1 Tbsp olive brine
- 2 tsp agar agar powder
Instructions
- You can watch the video for visual instructions.Thoroughly rinse (and remove debris), then soak the lentils and cashews for at least 2 hours. Drain well. If you forget to soak the cashews, simply boil them for a few minutes to soften them.
- Blend the lentils, cashews, beetroot, and 1 cup (240 ml) water until silky smooth. Pause to scrape down the sides as needed.
- Transfer to a saucepan, add another 1 cup (240 ml) water and simmer over medium-low heat for 10 minutes, whisking occasionally.
- Meanwhile, stir in the spices, balsamic vinegar, soy sauce, tomato paste, and olive brine, whisking well.
- Add 2 tsp agar-agar powder and 1/3 cup (80 ml) water to the blender (no need to rinse it first) and blend for a few seconds.
- Transfer it to the saucepan, increase the heat, and cook for 5 minutes until thickened.
- Transfer to a wide-rimmed glass jar or measuring cup (empty cans, yogurt containers, or empty milk carton -for a square shape- work, too).To help it release easily, optionally oil the mold first (it's not necessary though).
- Refrigerate the vegan bologna sausage for 2 hours to fully set. Then remove from the mold, slice with a sharp knife or mandoline, and enjoy!
Notes
- Blend until smooth: Silky smooth! Otherwise, any graininess from partially blended lentils/cashews will remain in the loaf.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Followed the recipe exactly as written with a very poor outcome!
I’m sorry to hear that 💛
May I ask what exactly you didn’t like about it, was it the texture, the flavor, or something else?
So far, most people have had a really great result with this recipe, so I’d love to understand what may have gone wrong and hopefully help.
I love this. The texture isn’t spot on but very similar. I air fried some cubes of it and it came out so good. Not too much effort for the result!
Wonderful! Thanks for your great feedback, Michele. 🙂
Have you tried freezing the slices? wonder if it’ll be good thawed. I made a double batch, making sure to cook longer. Anyway, it made a ton so don’t know if freezing would work. I may experiment and see. I am going to dehydrate some into jerky like the other commenter.
Yes, and as mentioned in the section “Storage Information” I really don’t recommend freezing it. 🙂