Homemade Vegan Mortadella, a simple recipe

Mortadella is one of the most popular sausages in the world, made mainly from pork. However, with the growth of veganism, there are already numerous vegan bologna recipes, 100% cruelty free. Due to their nutritional contribution, these alternatives are excellent for all those looking for a healthier diet. Next, we show you the step by step to prepare a gluten-free vegan mortadella at home. Check out! This vegan mortadella, in addition to an exquisite flavor and a texture very similar to the “traditional” sausage, provides us with proteins, fibers, carbohydrates and healthy fats. And if you are following a diet to lose weight, you will like to know that a serving of 100 grams only provides about 160 kcal. Learn how to make it at home: Ingredients: Cashews: 150 gr Raw peanuts: 60gr Beets: 1 unit. cooked Nutritional yeast: 1 cup Tomato concentrate: 3 tablespoons Agar powder: 4 tablespoons Garlic powder: 1 teaspoon Onion powder: 2 teaspoons Thyme: 1 teaspoon Lemon juice: 2 tablespoons Sea salt: 1 teaspoon Water: 2 ½ cups Green or black olives: 30 units. (optional) Preparation: In a pot, mix the agar agar powder with the water and bring to a boil. Next, we lower the heat and cook for about 5 minutes over low heat, stirring constantly. In a processor or high speed blender, we place the cashews, peanuts, concentrated tomato, beet cut into pieces, nutritional yeast, salt, lemon juice and spices (seasonings), and blend everything until obtaining a smooth consistency.Next, we add the cooked agar agar to this mixture and beat again, until we get an even smoother consistency. We pour the mixture into a cylindrical container and add the sliced olives. With the help of a stick, we incorporate them into the mixture and stir so that they are evenly distributed. We take the container to the fridge and leave it for at least 8 hours before unmolding our homemade vegan mortadella. Clever! We can now cut it into slices to prepare delicious sandwiches or in cubes to accompany our tapas nights. An “extra” tip: To make it easier to unmold the vegan mortadella, we must prevent a vacuum from forming inside the container. We achieve this by placing some long and thin sticks at the bottom and the sides, which allows us to generate a kind of conduit that prevents it from occurring in a vacuum. Depending on the size of your container, you may have to use more or less sticks. In our case, it was enough to have four sticks at the bottom and two on each side of the container. Try it and you will see how simple it is!