Follow Me On Social Media!
Homemade Vegan Bologna
Oil-free, gluten-free, and high in plant protein — this healthy vegan bologna is the deli meat alternative you have been looking for.
A Healthier Deli Meat That Actually Tastes Like Bologna
Most vegan deli meats are full of oils, fillers, and ingredients you cannot pronounce. This homemade version uses white beans, spices, and a handful of pantry staples to create something genuinely healthy and genuinely delicious.
No oil. No gluten. High in plant protein. And it slices like real bologna, which means you can use it exactly the same way — sandwiches, wraps, or just eaten straight from the fridge.
Ingredients
- 1 can (400g) white beans (cannellini or butter beans), drained
- 3 tablespoons nutritional yeast
- 2 tablespoons low-sodium tamari
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon beet powder (optional, for color)
- 3 tablespoons tapioca starch
Instructions
- Preheat oven to 180°C (350°F).
- Blend all ingredients in a food processor until completely smooth, about 2 minutes.
- Transfer mixture onto foil and shape into a tight log. Roll and seal the ends.
- Bake 45 minutes on a baking sheet.
- Cool completely in the foil, then refrigerate 2+ hours before slicing.
Nutrition Highlights
Per serving (about 4 slices): approximately 85 calories, 6g protein, 1g fat, 14g carbohydrates, 3g fiber. White beans provide complete protein and are naturally low in fat. Nutritional yeast adds B vitamins including B12.
Meal Prep Tips
- Make a double batch on Sunday for the week
- Slice the whole log and store portions in sealed containers
- Pairs perfectly with whole grain bread, hummus, and fresh vegetables
- Lasts 5 days in the fridge, 2 months frozen
Frequently Asked Questions
How much protein does this have?
About 6g per serving (4 slices), primarily from white beans and nutritional yeast. Add a slice with some hummus and whole grain bread and you have a complete protein-rich meal.
Can I reduce the sodium?
Use low-sodium tamari or coconut aminos instead of regular soy sauce. The flavor will be slightly milder but still very good.
Why tapioca starch specifically?
Tapioca starch helps bind the mixture and creates a slightly springy, meat-like texture when baked. Arrowroot powder works as a substitute. Cornstarch works but gives a slightly softer result.