Plant Based Bologna Sandwich Meat

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 3 15

Cook Time: 6

Servings:

Calories: 66kcal

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!

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Equipment

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.

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Nutrition