Step 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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Prepare the steamer. Bring a large pot of water to a boil and place a regular or bamboo steamer basket on top.

Step 6

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.

Step 7

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.

Step 8

This vegan bologna will keep for up to 7 days in the refrigerator.