Vegan Bologna (Chả Lụa)
Learn how to make Vietnamese vegan bologna from scratch! This meaty "pork" roll is prepared with tofu, wheat gluten, and a variety of seasonings. Use it in fresh spring rolls and banh mi, or add it to noodle soups or rice bowls!
Ingredients
- 9 ounces firm tofu
- 1/4 cup water
- 2 tbsp oil
- 1 medium shallot
- 1 tbsp vegan fish sauce
- 1 tbsp granulated sugar
- 2 tsp mushroom seasoning
- 2 tsp onion powder
- 1/4 tsp salt
- 1/2 tsp baking powder
- 125 g vital wheat gluten
- 1 tsp black peppercorns
Instructions
- 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.
- Combine with the gluten. Transfer the blended tofu mixture to a large mixing bowl and add the vital wheat gluten and peppercorns (if using). Mix using a spoon until fully combined, about 2 minutes. At this point, the mixture will be very thick and sticky.
- 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.
- Wrap in aluminum foil. Next, wrap the log tightly in a layer of aluminum foil. Wrap the log another two times in aluminum foil. This is essential to prevent it from exploding or cracking during the steaming step.
- Prepare the steamer. Bring a large pot of water to a boil and place a regular or bamboo steamer basket on top.
- Steam. Place the wrapped bologna into the steamer and cover with the lid. Steam the vegan bologna for 1 hour and 30 minutes. Check the water level after 30 minutes and add more water if needed.
- 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.
- This vegan bologna will keep for up to 7 days in the refrigerator.
Notes
- Wrap it very tightly. Ensure you triple-wrap the loaf with aluminum foil to prevent it from exploding during steaming. Since it contains baking powder, the loaf will expand during cooking hence, it must be wrapped tightly and strongly.
- Check the water level. During steaming, check the water level after about 30 minutes. If little water remains, add more and bring it back to a boil.
- Let it cool completely. Let the bologna cool completely before trying to slice it. It will firm up slightly as it cools down.
Nutrition
Serving: 1 slice (out of 14) | Calories: 72 kcal | Protein: 8.5 g | Fat: 2.8 g | Saturated Fat: 0.4 g | Sodium: 148 mg | Potassium: 58 mg | Fiber: 0.2 g | Sugar: 1.2 g | Calcium: 47 mg