Vegan polony (South African English-meaning Bologna sausage)

I hope you are going to like this delicious recipe I have come up with. I made it from scratch. It’s called different names by different people (polony, pepperoni or luncheon meat)

Anyway the name doesn’t matter, what matters is this delicious vegan meat, made from wheat flour only.

When trying out new recipes in my kitchen, I always pray to God in heaven, so they can work out.  Some work, and some don’t. But I don’t give up, I keep trying until I get  satisfying results.

Making gluten from scratch always takes some time, but as I always say it’s time well spent, and the efforts are worth it.

Search for a cotton cloth or cheese cloth. Have it at home always, it will help when you want to make something like this.

I bought mine at a local market where they sell different materials,  I purchased 1 meter. So when ever I’m making something like this, I just cut a piece enough to wrap my sausages, or polony in it.


4 cups flour

1 and half cup of water

For broth

4 cups OF water

2 table spoons of beetroot paste or black molasses.

2 table spoons of tomato paste

1 bay leaf

2 medium onions, diced

1 medium green bell pepper, diced

Handful of chopped celery

1/2 cup chopped spring onions

1 large carrot

1 tsp cumin powder

1 tsp garlic powder


Make the dough by combining flour and water in a large bowl.

Knead until it forms a hard dough.

Place in the large bowl and cover with water. Let the dough sit for 1 to 4  hours to help develop the gluten.

Place the bowl in the kitchen sink and start washing the dough until the water is clear. Once all the starch has gone, you will now have your gluten. Place in a bowl add water  and let it sit again for 10 to 15 minutes.

Take a piece of a clean cotton cloth or a cheese cloth, big enough to roll your gluten in. Take the gluten from bowl. Roll it with your hands and place on a clean piece of cloth and roll it out. Twist the ends.

Place the rolled gluten in the broth and cover the pot and cook for 1 hour.

Once that is done,  take out your gluten meat. Let it cool, then unwrap.

Now you have your vegan polony, pepperoni or luncheon meat as it called by different people and it is ready to be served with your bread.

For a better taste, let it sit in the broth for some hours after you unwrap it. You can also slice, and sprinkle some herbs and little salt, shallow fry with very little oil

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Dorcas Luboya

Dorcas Luboya

I’m a vegan with deep passion for recipes creation and sharing plant-based lifestyle with others. My wish is to encourage others to discover the wonderful benefits of a plant-based food that God gave to human, where you count your colors and not your calories.



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