Homemade vegan bologna made with simple, wholesome ingredients—no seitan, gluten, or oil
Author: Michaela Vais, I recommend her Simple and Delicious Vegan, one of my favorite cookbooks!
Thoroughly rinse the lentils and cashews, removing any debris, then soak them for at least 2 hours. Drain well. If you forget to soak the cashews, 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 ⅓ cup (80 ml) water to the blender (no need to rinse it first) and blend for a few seconds.
Transfer the agar mixture 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 an empty milk carton (for a square shape) also work. To help it release easily, you may lightly oil the mold first, although it is not necessary.
Refrigerate the vegan bologna for 2 hours to fully set. Remove from the mold, slice with a sharp knife or mandoline, and enjoy.
Blend until completely smooth to avoid graininess from lentils or cashews.
