Vegan Lentil and Beetroot Bologna Recipe
This vibrant and savory vegan bologna is crafted from red lentils, cashews, and beetroot, combining wholesome plant-based ingredients with a blend of aromatic spices. Perfectly set with agar agar and enhanced by tomato paste, balsamic vinegar, and savory seasonings, this recipe offers a delicious, homemade alternative to traditional bologna. It’s easy to prepare and ideal for sandwiches, snacks, or charcuterie boards.
- Prep Time: 2 hours 10 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 20 servings
- Category: Vegan Deli Meat
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Main Ingredients
- 2/3 cup dried red lentils
- 1/3 cup cashews
- 2 1/3 cups water (divided)
- 1-inch piece beetroot
Flavorings and Seasonings
- 1 Tbsp tomato paste
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp smoked paprika
- 1/2 tsp white pepper
- 1/2 tsp ground coriander
- 1/2 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/2 Tbsp balsamic vinegar (or lemon juice)
- 1/2 Tbsp soy sauce (or tamari/coconut aminos)
- 1 Tbsp olive brine
- 2 tsp agar agar powder
Instructions
- Soak Lentils and Cashews: Thoroughly rinse the dried red lentils and cashews, removing any debris. Soak them together for at least 2 hours to soften. If cashews were not soaked, boil them for a few minutes until softened. Drain well before blending.
- Blend Ingredients: Combine the soaked lentils, cashews, beetroot, and 1 cup (240 ml) of water in a blender. Blend until the mixture is silky smooth, pausing as needed to scrape down the sides for even blending.
- Cook Initial Mixture: Transfer the blended mixture to a saucepan. Add an additional 1 cup (240 ml) of water and simmer over medium-low heat for 10 minutes while whisking occasionally to prevent sticking and to cook the mixture evenly.
- Add Seasonings: In a separate bowl or directly into the saucepan, stir in the tomato paste, salt, garlic powder, onion powder, paprika, smoked paprika, white pepper, ground coriander, ground ginger, ground nutmeg, balsamic vinegar, soy sauce, and olive brine. Whisk thoroughly to mix all spices and flavorings uniformly throughout the lentil blend.
- Prepare Agar Agar Mixture: Without rinsing the blender, add 2 tsp agar agar powder and 1/3 cup (80 ml) water. Blend briefly for a few seconds until combined.
- Thicken with Agar Agar: Pour the agar agar mixture into the saucepan with the lentil blend. Increase the heat and cook for 5 minutes, whisking constantly until the mixture thickens suitably to a bologna-like consistency.
- Mold the Bologna: Transfer the thickened mixture into a wide-rimmed glass jar, measuring cup, or a mold of choice such as an empty can, yogurt container, or milk carton for shape. Optionally, lightly oil the mold to facilitate easier removal, though it is not necessary.
- Chill to Set: Refrigerate the molded vegan bologna for at least 2 hours to allow it to set fully and firm up. Once set, carefully remove from the mold and slice thinly with a sharp knife or mandoline to serve.
Notes
- Soaking is essential for softening lentils and cashews, but if short on time, boiling cashews can help soften them.
- The beetroot gives the bologna its characteristic color and subtle earthiness.
- Agar agar is crucial as a plant-based gelatin substitute that helps the mixture firm up; do not skip this ingredient.
- You can use balsamic vinegar or lemon juice for acidity based on preference.
- For gluten-free or soy-free options, substitute soy sauce with tamari or coconut aminos.
- Store vegan bologna covered in the refrigerator and consume within 5 days.
- This bologna works great in sandwiches, wraps, or as a sliced snack on charcuterie boards.
