I would be curious to know which kind Sam and others have used... Hi Mark! Just pop it in an air-tight container and freeze for later. The recipe is spot on. Yes as Elizabeth said you can definitly wrap it in parchment paper first, and if you prefer avoid it all together with the method listed in the notes. Same amount of time. Page Not Found. I didn't think I could eat the entire recipe myself soon enough. I was wondering what I can swap the ketchup for as well. They didn't expand when steamed, which also makes me think they were denser than the original recipe. I actually weighed my tofu after draining, and turns out it is very near to 16oz if I don't press the water out -- 15.8oz. Thanks again. - used 1/4c mustard & 1/4 c ketchup. Enjoy! After reading about how sensitive seitan recipes can be, I'd like to avoid a disaster if possible. * 3 tablespoons soy sauce I had a copy of your cookbook, and loaned it out; needless to say now I don t have one. Yay!! . I found nutmeg to do the trick, but you are of course welcome to adjust spices as you prefer. Nutmeg and mace are closely related....Google it, as my research is becoming a faded memory, but I think they are two distinct parts of the same tree nut, altho mace has a more fragrant aroma and more intense flavor. No baloney, this is the BEST! *Nutmeg may sound like an odd addition and it is totally optional if you want, but nutmeg is traditionally one of the ingredients in baloney that gives it its classic taste. I think I may be turning into a vegan butcher these days. That's so fun! There are sites online that you can input the measurements in order to adjust. I ordered a couple of pie pans that will be punctures to act as the steamer basket. Thank you so much, Jane!! They are way too expensive anyway. Just finished my second batch. Launching November 30th. Has anyone been able to get it to work in instant pot? Vital wheat gluten (aka - the major component for seitan) is the only thing that will do it because it's a stretchy wheat protein that binds it all together. Thanks so much for this recipe! The vegan baloney will have expanded in the foil making a tight log. Wow, wow, WOW!! I was just wondering if you need to press and dry the tofu after you drain it Thank you! So very happy you loved it so much, Cayra Elated you are enjoying so many of my recipes . Thanks for this, Sam. Thrilled you love it so much . But I do have an instant pot. Enjoy! * 1/4 cup tomato paste That would equate to about ¼ cup, so that's a significant difference. Easy to make and tastes better than store-bought! I love that story!! He had a baloney sandwich every day until it was gone, grudgingly sharing with his older sibling and his parents ;). I've tried the vegan steak, the chicken tenders, the pepperoni, and now the bologna. * If you prefer to avoid aluminum foil, roll the baloney up in parchment paper, and then roll the parchment paper wrapped baloney up in cheesecloth and tie the ends closed. It's so good!" Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Thank you so much! Notify me via e-mail if anyone answers my comment. Yay! But this version really shines on the protein and fat fronts, with over 10 grams protein per slice, compared to 3-4 in regular bologna.And the 9 grams of fat in the entire vegan loaf blow away the 4-8 grams *per slice* in regular bologna. . So three weeks ago, I came across your recipe and decided to give it a go. Sam, I just wanted to let you know that this one recipe has single-handedly made my 11 yr old over-the-moon happy! the ketchup was off putting since I don’t eat it a lot anyway I was skeptic but tried it anyway should have gone with my instinct ! Hi Mary, I tested this, and yes, the vegan bologna freezes and thaws very well. If you have any ideas how to make it a bit lighter with my tweaks, I would appreciate that. Goodness, you made me realize I made a typo and the tofu I used was actually 350g block!
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