Vegan Fried Bologna
Vegan Fried Bologna. We’re not exactly reinventing the wheel here.
As always, if you dig this recipe, tag me at @draggedthroughthegarden on instagram and tell me if your bologna has a first name.
Vegan Fried Bologna. Not like the Au Cheval one though.
VEGAN FRIED BOLOGNA
prep time: 5 minutes
cook time: 10 minutes
I don’t like the way it’s spelled either.
This one is fairly easy to knock out. We aren’t going to doctor the shit out of it with truffles or lettuce or caviar or stone-ground mustard or fried egg or whatever. Fry up some vegan bologna, add it to white bread with mustard, pickles, mayo and (vegan) american cheese.
What you’ll need:
vegan bologna
white bread
yellow mustard
pickles
vegan american cheese
vegan mayo
vegan butter (or oil, whichever)
Get over your fear of slimy vegan cold cuts and break out a few slices of bologna.
Feel free to use way more than four.
Cut slits into the bologna as pictured above. This will ensure you don’t end up with bowl-shaped bologna. Bowlogna.
Add some butter to your frying pan and toss those slimy frisbees in there. Let them cook for a few minutes on each side.
I never once claimed this was a health food blog.
Flip them thangs and cook the other side out too before transferring to a plate with a paper towel on it. Drop the temperature of your pan down a little so you don’t set off the smoke alarm.
Fantastic.
Now take your white bread and add mayo, mustard and pickles to it. Alternate between slices of bologna and cheese and then close that sandwich up with your other slice.
Add a little mayo to the outside part of your bread too for optimal frying. Gently set your sandwich in the pan and bring the temp back up a little if necessary. Toss a little vegan butter in there for a measure.
Don’t act like you are above this.
If you have a cover for your pan, throw it on there and it will help melt the cheese. Let that go for a few minutes and then flip. Do the same for the other side. Worst case scenario, you microwave the sandwich for like ten seconds after. Pull your noble sandwich from out the frying pan.
Voila.
Top with truffle oil, microgreens and fresh rosemary from your garden. Serve with a vintage bordeaux and a poached vegan egg or something.
Or don’t.
If you enjoyed this recipe, perhaps you’ve been there too. Cook it, tag me @draggedthroughthegarden and share it with a friend because there is certainly room on the struggle bus for us all.