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.
You Might Also Like
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:
while it tasted vaguely like bologna the texture reminds one that it is what it is, jellied red lentil puree. it needs the full array of condiments in a sandwich to make it edible. in short, it was not worth the effort and I’ll not be making this again.
Looking for glass jars? Will 32 oz mason jar work? Or will it tear off part of the bologna when removing?
Yes, it should work fine.
I couldn’t wait to try this, it looked so good in the picture. Wow it is great! I don’t think it will last long and it is so healthy. Thank you for an amazing recipe, I can’t wait to try it on non-vegans!
So happy you tried it and loved it, Sue! 😊 I’m glad it lived up to the picture. And yes, it usually disappears pretty quickly 😄
Hope the non-vegans love it just as much. Thanks so much for your lovely feedback! 💛
I watched your video on Facebook and came here for the written recipe which looks wonderful. One clarification, can you tell me what your teaspoon of agar agar weighs? I read anything from 2-4 grams!
Hi Peggy, the video is on YouTube. 😊
I use US measuring spoons, and in my case 1 teaspoon of agar agar powder is almost 3 grams. The exact weight can vary a bit depending on the brand and how finely it’s ground, but around 3 g per teaspoon is a good guideline.
Thank you for the clarification. The dish turned out fine and looks like yours (except I chose a square mould). I like the flavour a lot, but don’t really enjoy the texture; as I was never a big fan of bologna this is undoubtedly a ‘me’ problem, lol. Unwilling to waste food, I sliced the loaf about 1/4” thick and put the slices in the dehydrator. Oh my, that turned out better than I’d hoped! It makes a very nice, chewy jerky/dried sausage style of thing. I’ll definitely make this again, just not as bologna. Thank you for such an unexpectedly versatile recipe.
That’s such a fantastic idea! 🤩
I love that you experimented with it instead of wasting it, and turning it into a jerky-style snack in the dehydrator sounds amazing! Honestly, that’s such a creative way to use it, and it’s great to hear it worked even better than you expected. Thank you so much for sharing this. I always love seeing how people adapt recipes and come up with completely new ways to enjoy them!
This was great! A little grainy compared to baloney, I probably didn’t blend long enough in blender. first time using the agar, structure was very good and sliced great, Made a sandwich with mayo mustard n lettuce n had it wirh crackers n cheese! can’t wait to fry it like I used to in my younger days!
So glad you liked it, Jennifer! 😊 The slight grainy texture was probably just from not blending long enough. If you blend it a bit longer next time, it should turn out smoother. Great to hear the agar worked well and that it sliced nicely. Your sandwich sounds delicious! Frying it should be really good too, enjoy!
made it yesterday for the first time. it is better on the second day. the lentils can definitely be tasted. Will experiment more on my next batch. pair it with cottage cheese bread and pepper sauce and its an amazing lunch
Thanks for trying the recipe and for sharing your experience! 😊 Yes, the flavor often develops even more by the second day. And pairing it with bread and pepper sauce sounds like a really delicious lunch. Enjoy experimenting with your next batch! 💛
Hi Ela- Couple of questions, can I add ghia seeds to boost the fiber and protein and can it be cold smoked? The cashews you used are raw?
Hi Mike! Yes, the cashews are raw cashews.
You could add a little chia seeds, but only a small amount (maybe 1–2 teaspoons). They absorb a lot of liquid and can change the texture, making it more gel-like.
I haven’t tested cold smoking it yet, so I can’t say for sure how it behaves. Since it’s already fully cooked and sets with agar agar, it should theoretically hold its shape, but I haven’t tried it myself. If you do, I’d be curious to hear how it turns out 🙂
Dear Ela……..This is a perfect recipe, for sure a keeper.. Thank you so much for sharing your tried and tested recipies. Have never had a problem with any recipe. Some can be adapted according to your notes when I dont have the exact ingredient in the house.. Yet they are truly perfect.
My husband has never liked meatlike recipies but he is totally hooked on this Creation of yours.. I wish I could show you a picture of his lunch😋
We will make sure there is always some available in the fridge.. Knowing it is good protein without taking a lot of time and can be served in different ways……and it is CRUELTY FREE!
It looks exactly like yours and I did not change or replace anything! Lovely easy everyday Pantry staples. Once again….THANK YOU 🙌❤️🌹.
Dear Mariana,
Thank you so much for your lovely message. I truly appreciate you taking the time to write it. It makes me really happy to hear that the recipe worked perfectly for you and that your husband enjoys it so much.
And how wonderful that it turned out just like mine without any changes. That’s always the best feeling in the kitchen.
Thank you again for your kind words and for trying so many of my recipes. 💛
We’ve made this recipe twice now. We had to use our Bodum large french press glass body for the mold, because we didn’t have anything else that looked or felt right. It worked fine! We’ve finished the second batch with toast, with mustard, with “english muffins’ (things must be GF here in our household) and it holds up very well to these “tests.” We will be making another bologna roll shortly, then subjecting it to MORE ‘testing.” What a delightful way to conduct tiny experiments!
Ela, this is absolutely delicious! I’m on the second day in a row that I eat some of your wonderful BOLOGNA! I have missed eating beef bologna for a long time, but just can’t anymore bcuz of what it is and how it’s made. I am so happy that this is so close to it in both flavor and texture ~ but actually healthy. Tastes so good! THANK YOU!!!
Oh wow, that makes me so happy to read, Melinda 🥹💛
And I totally get what you mean. Missing the taste but not wanting what comes with it. That’s exactly why I created this.
Thank you for trying it and for taking the time to share this. Messages like yours truly make my day 💛
I’m trying to lower the carbs a bit & will try with sunflower seeds. Would I use the same amount & soak them too please?
Do you mean instead of cashews? If yes, that is correct. 🙂
I am blown away !!! I cannot wait to try this recipe and I KNOW it will be awesome ! A guilty pleasure that is completely non-guilty ! I would like to add olives into the bologna as well. I also want to use beetroot powder instead of the beet, as it is easier to keep. I am certain that it will blow carnivore’s minds !!! Thank you sooo much for this recipe and for all you do for our community !
That makes me so happy to read, thank you, Claudia! 🥰
Yes, olives will give it such a nice savory twist. Just chop them finely and fold them in at the end before pouring the mixture into the mold.
Beetroot powder works great too. I’d start with about 1/2 teaspoon and adjust if needed. It’s mainly for color, so you can always add a tiny bit more if you want a deeper pink.
I really hope it blows some carnivore minds 😄 Let me know how it turns out for you!
I don’t often comment on a recipe but when I saw this I knew I had to give it a try. I was absolutely blown away how well this came out. It looks like, smells like and has the same texture as the bologna I remember as a kid. It was easy to make with ingredients I always have on hand (used corn starch in place of agar agar). will definitely make again and experiment with different add ins. Thanks for the recipe.
Wow, thank you so much for taking the time to comment, Craig. 🥹
I’m so happy it brought back those memories for you and that it turned out so well! That’s exactly what I was hoping for when I created it.
Love that you tried it with cornstarch, that’s super helpful to know. And yes, it’s such a fun base to experiment with. Different spices or mix-ins can totally change the vibe.
Thanks again for sharing your experience 💛
What could I use instead of cashews for a nut free recipe? Thanks!
Hey! You can use sunflower seeds or pumpkin seeds.
I tried it and the aroma is really like the original Extra Wurst or very similar to Mortadella.
I also added 2 1/2 tablespoons of gluten flour, because I like a more elastic texture. However, I do not know if it really changed so much.
With bread it is really good. I do not think that someone would think it is vegan.
That makes me so happy to read 😍 The comparison to Extra Wurst / Mortadella is honestly the biggest compliment.
Adding a bit of gluten flour makes total sense if you like a more elastic, deli-style bite. At such a small amount, the change can be quite subtle, but it definitely helps with chew and structure, especially when slicing.
And I love what you said about no one guessing it’s vegan. That’s exactly the goal. Familiar taste, familiar texture, just made from simple ingredients.
Thank you so much for sharing your tweak and experience 🤍
dear Sabina,that’s a,good point , how many WG do you add?
I made this today, and oh my goodness, this is a “delicatesse”.! It’s so easy to make and I had all the ingredients available and wanted to go for it. I used fresh garlic as I never use garlic powder and that was not a problem at all. Again, in a keeper. Thank you for all this delicious alternatives.
Ohhh that makes me so happy to read, Ikke. 😍
“Delicatesse” is exactly the vibe I was hoping for.
Love that you used fresh garlic, that works perfectly and gives it an even nicer depth. And the fact that you already had everything at home is the biggest win honestly.
Thank you so much for trying it and for the sweet feedback. Enjoy all the slices 💚
We surely will. Yesterday, we ate it with your gluten-free seed bread, which is our all-time favorite. Tonight, I will bake it in some ghee and see how this tastes 🙂 I will definitely serve this as a little snack when guests come, and I am wondering what they will say. I always have beetroot in my freezer.
That sounds amazing 🤍 I love that combo with the seed bread, one of my favorites too.
Pan-frying works great, just keep the heat medium and be gentle when flipping so it stays intact. I’m so curious what your guests will say, it’s always fun to see their reaction 😄
And beetroot in the freezer is perfect, super handy for this recipe.
Pan-frying went perfect, and I must admit that the taste was “tastier” when served warm. The slices stayed intact when flipping 🙂 Anyway, we like it cold and warm. It’s a pity that it can’t be kept in the freezer.
Hello Ikke! I’m so happy to hear pan-frying worked perfectly and that the slices stayed intact, that’s always such a relief. 🙂
Warm it really shines flavor-wise. The spices and texture just come through more intensely. But I totally get liking it both ways.
About the freezer, unfortunately the texture changes quite a bit after thawing, which is why I don’t recommend it. If you ever want to prep ahead, storing it well wrapped in the fridge and slicing as needed usually works best.
Thanks again for your great feedback!
I tried this and it looks great, The taste is good, but it is really mushy almost gelatinous. Not sure what the issue was as I made it exactly as the recipe was written. The only thing I wondered about was the 1 inch of beetroot. I wasn’t sure if 1 inch was 1 inch square.. or 1 inch of an “average sized” beetroot… So I used 1 inch of what I thought was averaged sized… about 2.5″ in diameter. I fried a thin piece which made the texture on the outside better as it crisped up and there was less gooey parts. What may have I done wrong as all the other comments are really positive?
The beetroot amount you described sounds fine. A 1-inch slice from an average beetroot (about 2.5 inches in diameter) is exactly what I mean. It’s about 20 grams.
If it turned out mushy and a bit gelatinous, that usually points to one of two things:
1) Agar didn’t fully activate
It has to come to a proper boil and then simmer for the full time. If it only gently heated or didn’t simmer long enough, it won’t set firmly.
2) Weak agar powder
This is actually very common. Some brands are blended or simply not very strong, and that results in a soft, slightly gelatinous texture instead of a firm, sliceable one.
The mixture should be quite thick in the pot before you pour it into the mold. If it was still very pourable, the setting power probably wasn’t strong enough.
Pan-frying working well is a good sign though 😊 That means the flavor and structure are there, it just needs a bit more firmness.
If you try again, I would:
• Make sure it boils properly
• Double-check your agar brand
• Be precise with liquids
And let it chill overnight for best results.
Dear Ela! I love all your recipes, and I am often using your cookbook when I want something tasty, healthy and easy to prepare🙏❤️ Thank you so much for all you are doing, year after year!🙌
In this recipe it says 2 teaspoons agar powder, and in the description it says 1. Which of them is correct? 😃
Hello Jartrud 💚 thank you so much for your lovely words, that really means a lot to me 🙏❤️
You’re absolutely right to ask. Thanks for catching that! The correct amount is 2 teaspoons agar powder. The 1 teaspoon in the description is a typo and I’ll fix it so it’s not confusing for others 😊
Thanks again for pointing it out and for cooking from my recipes year after year 🙌🥰
Interestingly, I happened upon another vegan bologna (phony bologna) recipe using red lentils about two weeks ago and was interested. But after seeing yours, I would definitely make YOURS over the other as yours has more ingredients that I’m sure will make it much more flavorful.
Quick Q. How important is the olive brine and what could I use to substitute if I don’t have it. Other than that, I can’t wait to try this as I grew up on garlic bologna (lol). MANY thanks for all you do, all you share. I so appreciate you. With gratitude, Dana 💛💫🙌🏼
Aw Dana, that’s so sweet, thank you so much 💛 that really means a lot.
About the olive brine. It’s not absolutely essential, but it does add a lot to the flavor. It gives a slightly salty, savory, almost deli style tang that makes it taste more like classic bologna. Especially that nostalgic garlic bologna vibe you mentioned 😄
If you don’t have olive brine, here are easy swaps that work well:
• a bit of sauerkraut juice
• pickle juice
• caper brine
• or just use a little extra salt plus a splash of lemon juice or apple cider vinegar
The goal is just that salty acidic note. It’ll still be delicious without it, so don’t let that stop you from making it.
I’m so curious what you’ll think once you try it. And garlic bologna nostalgia totally unlocked 😆
Wow. Thank you Ela for such a detailed response. You are THE best and I can’t wait to try this recipe. Once again, with so much gratitude, Dana 💛💫🙌🏼
Aww Dana, this is so sweet, thank you 🥹💛
Please let me know how it turns out or if you tweak anything, I genuinely love hearing that. 🙂
Keen to try 5his! The recipe says 2 tsp agar, but the instruction mention only 1 tsp?
So glad you’re keen to try it, Vanya 😊
Good catch. The correct amount is 2 teaspoons agar. The 1 teaspoon in the instructions is just a typo. I’ll get that fixed so it’s clearer.
Hope you enjoy the recipe 💚
Hi Ela, I love your recipes as there is no guesswork and comes out brilliantly every single time!
For this one, any substitute for agar agar?
Hey! You can leave out the agar agar completely, but I’d recommend reducing the total water by about 1/2 cup (120 ml). Without agar, the mixture needs to be much thicker and you’ll end up with more of a sliceable loaf after chilling, but it won’t be as firm or clean-cut as the agar version.
Can I use beetroot powder?
Yes, that’s totally fine. Just add enough until you like the color! 🙂
What are the * for in the recipe?
Hello! The * simply indicates that this is a linked product (Amazon link).
Dear Ela……..This is a perfect recipe, for sure a keeper.. Thank you so much for sharing your tried and tested recipies. Have never had a problem with any recipe. Some can be adapted according to your notes when I dont have the exact ingredient in the house.. Yet they are truly perfect.
My husband has never liked meatlike recipies but he is totally hooked on this Creation of yours.. I wish I could show you a picture of his lunch😋
We will make sure there is always some available in the fridge.. Knowing it is good protein without taking a lot of time and can be served in different ways……and it is CRUELTY FREE!
It looks exactly like yours and I did not change or replace anything! Lovely easy everyday Pantry staples. Once again….THANK YOU 🙌❤️🌹.
Dear Mariana,
Thank you so much for your lovely message. I truly appreciate you taking the time to write it. It makes me really happy to hear that the recipe worked perfectly for you and that your husband enjoys it so much.
And how wonderful that it turned out just like mine without any changes. That’s always the best feeling in the kitchen.
Thank you again for your kind words and for trying so many of my recipes. 💛