Vegan Bologna (Chả Lụa)

I have tried many different types of vegan bologna (called Chả Lụa Chay) in Vietnam and after so many trials, I’m super happy to finally share a recipe that is incredibly close to the ones you can find there!

⭐️ Why You Should Try It

• Meaty and chewy. This vegan bologna is not your typical seitan log. It’s not overly chewy but perfectly sliceable into either thin or thick slices.
• Super tasty. It is packed with flavor thanks to the use of vegan fish sauce, shallots, and peppercorn. The best part is that the vital wheat gluten remains subtle, allowing the other flavors to shine. We went the extra mile and asked non-vegans to give it a try, and they confirmed that the flavor was very close to the real deal.
• Versatile. You can use vegan bologna in a multitude of dishes, from fresh spring rolls to wraps, sandwiches, and even salads. It’s also a fantastic addition to noodle soups and ramen as it soaks up the flavors of the broth!
• High in protein. Each slice packs a whopping 8g of protein!

📘 What Is Chả Lụa

Chả Lụa, sometimes called mortadella, baloney, or pork roll, is a type of Vietnamese sausage made from pork and seasonings. It is typically used as a filling in banh mi sandwiches or added to Bún Bò Huế, Xôi Mặn, or Bánh Cuốn.

🧅 Ingredient Notes

Here is what you will need to prepare this vegan bologna:

• Tofu – Tofu makes the base of this recipe. Use firm tofu, not soft or silken tofu.
• Vital wheat gluten – Wheat gluten is essential in creating a meaty texture and chewiness.
• Shallot – Fresh shallot adds sweetness and a fragrant taste. Alternatively, you can use a small onion.
• Onion powder – For sharpness.
• Oil – For richness and to enhance the overall flavor.
• Mushroom seasoning – You want to use store-bought mushroom seasoning for this recipe. It boosts the flavor and adds plenty of umami. Without it, your bologna will have a bland taste. If you don’t have mushroom seasoning on hand, you can replace it with an extra 1/2 teaspoon of salt, but the flavor will be different.
• Vegan fish sauce – It brings saltiness and plenty of umami. You can use store-bought vegan fish sauce or homemade vegan fish sauce. Although I still highly recommend sticking to vegan fish sauce, you could probably replace it with soy sauce. Be aware that the flavor and color of your bologna will be altered.
• Salt and sugar – To season.
• Baking powder – It helps a lot with the texture, creating small holes and reducing the chewiness. It also improves the flavor by lowering the vital wheat gluten taste.
• Peppercorns – Optional. Black peppercorns add an earthy and peppery flavor to the bologna.

🥣 How to Make It

1. Blend the tofu

1. Blend the tofu with the aromatics. Add all of the ingredients except the vital wheat gluten and peppercorns to a high-speed blender. Blend for 30-50 seconds or until smooth. The mixture should have the consistency of a thick cream.

2. Combine with the gluten

1. Transfer to a bowl. Transfer the blended tofu mixture to a large mixing bowl.

2. Combine with the gluten. Transfer the blended tofu mixture to a large mixing bowl (or stand mixer fitted with the paddle attachment). Add the vital wheat gluten and peppercorns (if using). Knead the mixture for 3-5 minutes or until it forms a slightly sticky dough.

3. Wrap

1. Wrap in parchment paper. Transfer the mixture to a sheet of parchment paper and wrap it tightly into a log of about 2.5 inches wide.

2. Wrap in aluminum foil. Next, wrap the log tightly in a layer of aluminum foil.
3. Repeat two times. Wrap the log another two times in aluminum foil. This is essential to prevent it from exploding or cracking during the steaming step.

4. Steam

1. Prepare the steamer. Bring a large pot of water to a boil and place a regular or bamboo steamer basket on top.
2. Steam. Place the wrapped bologna into the steamer and cover with the lid. Steam the vegan bologna for 1 hour and 30 minutes.
3. Let cool completely. Remove the vegan bologna from the steamer basket and let it cool for at least 30 minutes, or until cool to the touch, before unwrapping it.

🌿 Variations

Looking for ways to customize your bologna? Here are a few ideas:

• Add chopped wood ear mushrooms: Rehydrate dried wood ear mushrooms, drain them, and finely chop them before incorporating them into the mixture.
• Make it smoky: Add 1/2 teaspoon of liquid smoke for a hint of smokiness.
• Add spices: Feel free to play with the spices to infuse your bologna with different aromas. Cinnamon is sometimes used in Vietnam to make a variant called “Chả Quế, ” which basically means “cinnamon baloney.”
• Add seaweed: Finely chop some seaweed like nori or kombu and add it to the mixture before steaming for a sea flavor.

🥖 Where to Use It

If you are unfamiliar with Vietnamese bologna, you might not know how to use it. Worry not, we have got you covered! Here are some ideas for how you can include it in your dishes:

• Sandwiches: Slice the bologna into thick slices and incorporate it into vegan Bánh Mì, Pulled Mushroom Banh Mi, or sandwiches.
• Noodle soups: Add thick slices of vegan bologna to noodle soups such as hot and sour soup, Phở, or Bún Bò Huế, or even Bún Riêu. The bologna will soak up the flavors of the broth and become tender and juicy!
• Rice: Add on top of savory sticky rice or use as an add-in to add extra protein to your rice bowls.
• Fresh spring rolls: Cut into matchsticks, this bologna will add meatiness and chewiness to your fresh spring rolls (Gỏi Cuốn in Vietnamese).

💬 FAQ

I hope you will love this vegan bologna! It’s easy to make, meaty, and tastes so good that it can also be enjoyed on its own as a savory snack!

🍗 More Meat Alternatives

The Best Vegan Chicken

The Best Vegan Meatloaf

The Best Vegan Meatballs

Vegan Meat Floss

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!