Baffling Bologna Sausage
Yes, you can make a completely plant-based, sliceable bologna. And no, it doesn’t involve any weird laboratory chemicals. We are using humble red lentils, creamy cashews, and a tiny piece of beetroot to trick your brain into thinking it is the real deal.
INGREDIENTS
⅔ cup (125 g) of dried red lentils — thoroughly rinsed.⅓ cup (50 g) of cashews — soaked to get them extra soft.2 ⅓ cups (560 ml) of water — divided.1-inch piece (3 cm) of beetroot — our secret weapon for that classic pink color.1 tbsp of ketchup. 1 ½ tsp of salt. 1 tsp of garlic powder. 1 tsp of onion powder. 1 tsp of paprika. 1 tsp of smoked paprika. 5 turns of the pepper mill. ½ tsp of ground coriander. ½ tsp of ground ginger. ⅛ tsp of ground nutmeg. ½ tbsp of balsamic vinegar (or lemon juice). ½ tbsp of soy sauce (or tamari). 1 tbsp of olive oil. 2 tsp of agar agar powder — this is what makes our sausage set beautifully.Tomato paste & olive brine — to stir in with your spices.
PREPARATION
Rinse your lentils and soak them along with the cashews for at least 2 hours, then drain them well. If you completely forgot to soak your cashews, don't throw a fit—just boil them for a few minutes to soften them up.
Toss the drained lentils, cashews, beetroot, and 1 cup (240 ml) of water into your blender. Blend until it is absolutely silky smooth, pausing to scrape down the sides of the jar as needed.
Transfer this pink mixture to a saucepan, add another 1 cup (240 ml) of water, and bring it to a simmer over medium-low heat for 10 minutes, whisking occasionally.
While it simmers, whisk in all your spices, balsamic vinegar, soy sauce, tomato paste, olive brine, and ketchup until perfectly incorporated.
Add your 2 tsp of agar-agar powder and the remaining 1/3 cup (80 ml) of water to your unrinsed blender, and blend for a few quick seconds.
Pour the agar mixture into the saucepan, turn up the heat, and cook for exactly 5 minutes until thickened.
Pour the mixture into your mold. You can use a wide-rimmed glass jar, a measuring cup, or get real scruffy and use an empty yogurt container or clean milk carton for a square shape! Optional tip: lightly oil the mold first if you want it to release effortlessly, though it's not strictly necessary.
Refrigerate for 2 hours to let it fully set. Slide it out of the mold, slice with a sharp knife, and enjoy your cruelty-free charcuterie!