Plant Based Bologna Sandwich Meat
Yes you read the title correctly, today we are making whole food plant-based bologna sandwich meat from red lentils! This recipe has blown our minds because it tastes, smells, even feels like the bologna we remember eating as kids, but is super healthy! So grab a few slices of you favorite bread and let's make some delicious bologna sandwiches!
Ingredients
- 1 cup red lentils rinsed and soaked for 3 hours
- ½ cup pumpkin seeds or walnuts, or sunflower seeds
- 3 cups vegetable broth low sodium
- ¼ cup tomato paste
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 ½ tbsp smoked paprika
- 1 tsp cracked pepper
- 2 tbsp nutritional yeast
- 2 tbsp dijon mustard
- 2 tbsp tamari low sodium
- 2 tbsp lemon juice
Thickener
- 2 tsp agar agar no substitutes
- ½ cup water
Instructions
- Add the lentils, pumpkin seeds and half of the vegetable broth to a blender and blend until smooth.
- Pour mixture into a mixing bowl.
- Pour the remaining vegetable broth into the blender and swish around to clean out the remaining lentil mixture in the blender cup and pour it into the mixing bowl.
- Stir in the remaining ingredients except for the thickening ingredients and mix well.
- Pour this mixture into a large saucepan and simmer for 5 minutes stirring frequently to keep it from sticking.
Thickener
- Stir the agar agar into the water to dissolve.
- Pour this mixture into the pan with the lentils, mixing well and cook for 5 more minutes stirring frequently.
- Pour into a silicone bread pan or a bread tin lined with parchment paper.
- Refrigerate overnight.
- Store in an airtight container for up to 2 weeks.
Nutrition
Calories: 66kcalCarbohydrates: 10gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.001gSodium: 112mgPotassium: 220mgFiber: 4gSugar: 1gVitamin A: 392IUVitamin C: 2mgCalcium: 15mgIron: 1mg
I used to love bologna sandwiches! Can’t wait to make this tonight!
I think I’m going to add some ground coriander to this. Can’t wait to make it!
Are you using agar agar flakes or powder? My understanding is measurement is much different depending on which. Thank you for the recipe!
Powder
Did you use raw or toasted pumpkin seeds?
raw
So excited to try this bologna deli meat! My favorite sandwich as a child was bologna. I wonder if it can be frozen?
Yes
Can this be frozen?
Yes, it freezes wonderfully
I am so making this this weekend! Enjoy your travels. It’s awesome you have the opportunity to do it!
Hi there, i want to order the sprouting kit you showed but having troubke finding it.
Would you please send me the info on buying it and also on what code to use for the 10% off…
Many thanks, Val, Cape Cod , Ma.
You can order with out discount code by using this link: https://www.thesproutingcompany.com/PLANTBASEDEASY
Welcome to Canada. Hope you have a fantastic time here.
Bologna, eh? Have to give it a try. Great innovation.
I am nut free and meant to replace the nuts with some tahini, but forgot and it still turned out well. So you can make it nut free if necessary.
Also I replaced agar agar with cornstarch, and it set just fine in the fridge.
I loved it, lovely in a sandwich , also with a salad.
Can you use something else instead of lentils?
My son is allergic to lentils.
Thanks for the recipe.
Sorry, I don’t know of any substitutes for the lentils.
I made this recipe and added coriander as one comment suggested. It turned out pretty good. It has a little bit of a mushy texture but all in all it’s not bad. If I make it again I’ll try adding a teaspoon of liquid smoke. Thank you Jill!
Made this last week and been eating it all week. At first it seemed a bit mushy inside, but then my hubby tried it and liked it. He consumes faux meats & I am WFPB so not eaten those foods in over a decade. The only thing I’d do is add some nutmeg/allspice/celery seed/liquid smoke. I’d also add more smoked sweet paprika. The taste was almost there but just needs refining. I used it in my soup, diced it up and toss in there. And made appetizers/snacks with small slices on top of Marys crackers with mustard on top. That was the best way to have it! I will make it again but refine it more to taste hopefully like bologna. Thanks for the recipe Jill!