Homemade Vegan Gluten-Free Mortadella
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This Homemade Vegan Gluten-Free Mortadella is so easy and quick, made in just 15 minutes, and full of natural ingredients. It’s absolutely delicious and the perfect kind of food to have in the fridge when you feel like making a quick sandwich! We love combining it with our Vegan Buffalo Mozzarella, sliced tomatoes, fresh greens, and warm delicious whole-wheat bread. Yum!

So Easy to Make Homemade Vegan Mortadella (Gluten-Free)

Its main ingredients are peanuts, cashews, beetroot, tomato paste, nutritional yeast and olives! If you’re wondering how the mortadella is held together, the answer is agar-agar powder! And believe me, it works wonders!

So Easy to Make Homemade Vegan Mortadella (Gluten-Free)

Have you tried nutritional yeast? It has a strong cheese-like nutty flavour, which makes it perfect for dairy cheese substitutes.

Two tablespoons of nutritional yeast provide 60 kcal with 5 g of carbohydrates (four grams of which are fiber). A serving also provides 9 g of protein and is a complete protein, providing all nine amino acids the human body cannot produce. While fortified and unfortified nutritional yeast both provide iron, the fortified yeast provides 20 percent of the recommended daily value, while unfortified yeast provides only 5 percent. Unfortified nutritional yeast provides from 35 to 100 percent of vitamins B1 and B2. Sounds good, right? Healthy and delicious! So you need to get this amazing product and start using it!

Cashews are packed with vitaminsminerals and antioxidants. These include vitamins E, K, and B6, along with minerals like copperphosphoruszinc, magnesiumiron, and selenium, all of which are important for maintaining good bodily function. They are delicious too!

Health Benefits of Cashews

What is agar-agar? (Extracted from linkedin.com):

Agar-agar is another one of the ingredients we use to make this Vegan Mortadella. Do you know what it is? Agar is the product of several species of seaweed. It is also known as agar-agar. In Japan, agar agar is referred to as kanten. It’s a good source of calcium and iron, and is very high in fiber. It contains no sugar, no fat and no carbohydrates. It is known for its ability to aid in digestion and weight loss. It carries toxic waste out of the body. It is also used in some parts of the world to treat hemorrhoids.

Other benefits associated with agar are its ability to reduce inflammation, calm the liver, and bring relief to the lungs. Agar agar has no calories, no carbs, no sugar, not fat and is loaded with fiber. It’s free from starch, soy, corn, gluten, yeast, wheat, milk, egg and preservatives. Agar agar absorbs glucose in the stomach, passes through digestive system quickly and inhibits the body from retaining and storing excess fat. Its water absorbing properties also aids in waste elimination. Agar agar absorbs bile, and by doing so, causes the body to dissolve more cholesterol.

If you liked this recipe, check out our Vegan Swedish No-Meat Balls. They are amazing!

Serve on toasted bread or in a sandwich along with melty stretchy delicious vegan cheese! This combo is to die for delicious! Enjoy!

You can find an entire chapter on VEGAN MEATS in our new cookbook & e-book “ALL PLANTS: The Food You Love, The Vegan Way”, in chapter 3 “VEGAN BUTCHERY”. In this chapter, you can find recipes for 13 incredibly delicious vegan meats, some of them gluten-free too! Here’s a list:

  • and more!!

We also have an entire chapter named “Dairy is Scary” dedicated to vegan dairy substitutes, from homemade coffee creamers to 3 kinds of homemade yoghurts, homemade tofu, 4 types of cultured vegan cheese, and 5 easy and quick varieties of vegan cheese including feta, cheddar, Buffalo Mozzarella, etc. If you’re a cheese lover, you will love our cookbook! Read more about it here.

If you liked this recipe for Homemade Vegan Gluten-Free Mortadella, check out our Loaded Vegan & Gluten-Free Chorizo Nachos, our Vegan & Gluten-Free Tempeh Bacon, our Swedish Style Vegan Ham, our Vegan Serrano Cured Ham, our Vegan Brie en Croûte with Lingonberry Jam, and the rest of our Vegan Cold Cuts & Cheeses and Vegan Meat & Fish. You’re going to love them all!

Our very first cookbook ALL PLANTS: The Food You Love, The Vegan Way includes over 150 satisfying recipes to feed all the members of your household (including your dogs!). It’s available internationally as a hardcover on Book Depository (with free delivery worldwide), Walmart, and in many other bookstores! Yay! Click here to learn more. You can also purchase it as a downloadable e-book (pdf) in our Store (currently ON SALE!), and our Etsy Shop (also on sale there!).

Homemade Vegan Gluten-Free Mortadella

The Best Homemade Vegan Gluten-Free Mortadella

This Homemade Vegan Gluten-Free Mortadella is so easy and quick, made in just 15 minutes, and full of natural ingredients. It’s absolutely delicious and the perfect kind of food to have in the fridge when you feel like making a quick sandwich! We love combining it with our Vegan Buffalo Mozzarella, sliced tomatoes, fresh greens, and warm delicious whole-wheat bread. Yum!
4.91 from 55 votes

Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizers, Cold Cuts & Cheeses, Snacks
Cuisine Italian Cuisine, Spanish Cuisine
Servings 12
Calories 160.8 kcal



  • In a medium-sized pot, combine water and agar powder, and bring to a simmer. Simmer for 5 minutes over low to medium heat, stirring continuously.
  • In a high-speed blender, combine cashews, peanuts, nutritional yeast, salt, onion powder, garlic powder, thyme, lemon juice, tomato paste, and beetroot, and blend until smooth. Add in the mix of water and agar powder and blend again until smooth.
  • Pour the blend into a cylindrical container and, with a stick, stir in the sliced olives, mixing through. We use the beaker that comes with our immersion blender.
  • To make sure that it’s possible to take out the mortadella easily once it’s ready, create a channel or duct to the bottom to let air in, by placing 4 long and thin wooden sticks, 2 on each side of the container. Otherwise a vacuum could form, and it would be difficult to extract it.
  • Place the mortadella in the fridge and refrigerate for 8 hours. Slice and serve along with any of our vegan cheeses! Enjoy!


Serving: 100gCalories: 160.8kcalCarbohydrates: 12.4gProtein: 8.5gFat: 10.4gSaturated Fat: 1.4gSodium: 429.5mgPotassium: 178.13mgFiber: 5.4gSugar: 3.2g
Keyword Simmering
Tried this recipe?Mention @veganvvocals or tag #veganvvocals!

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  1. 5 stars
    When i saw this on instagram i thought that you used smth similar to seiran ingredients. But it is so different! how did you make this texture without vital gluten or chickpea flour. Absolutely amazing, i guess agar is works well with these ingredients.
    Good job dear Christina. Thank you for inspiration.

    1. Yes, it’s the agar powder and the cashews, they are amazing! 🙂 I hope you’ll like it 🙂 Thanks to you, love!

    2. 5 stars
      Have been looking for a good deli type vegan sandwich rector didn’t require Seitan flour. I can’t wait to try this one.

  2. Lucy Maxwell-Cooze

    5 stars
    As I am in lockdown at moment like everyone else!! I thought I’d give this a try. Would you please give me some idea as to what size canister you put the mixture in – height & width, as there seems to be so many I could chose from.

    Thanks Lucy

    1. Hi Lucy!

      We use the measuring beaker that comes with our immersion blender. The beaker’s dimensions are 16.5cm deep and with a diameter of 9 cm. We hope this helps and that you like our vegan mortadella! Stay safe 🙂

  3. 5 stars
    My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

    1. We are so happy to hear that you and your family loved this recipe and our website! Thank you so much, hope your friend likes it too 🙂

  4. 5 stars
    Hi! Thank you for sharing your recipe. I was wondering if this mortadela could be used for baking in pizza or other warm dishes. Thanks!

    1. Hi Violeta!
      I’m sorry we took so long to reply! We totally missed the comment! We’ve never baked or used this mortadella in warm dishes! But we believe that the mortadella would probably melt because it’s made with agar -agar. Have you tried using it in warm dishes?

  5. 4 stars
    I did not have a beaker style vessel to mold this into so I used a loaf pan. It’s chillin in the frig right now. Hope it slices up like a sandwich loaf would.

    1. How did it turn out? It should slice well!

  6. 5 stars
    Can I use asbagol husk instead of agar agar powder?💕💕💕

    1. Hi Mia!
      I don’t think you can replace the agar powder with anything I’m afraid! It’s a pretty essential ingredient to achieve the correct texture! 🙂

  7. 5 stars
    This is the BEST vegan mortadella there is. We have been making this recipe for YEARS and the kids never get tired of it. Everyone in our house loves this mortadella. A big plus is that it’s gluten-free and healthy too. Also very easy to make! Thanks for a fantastic recipe.

  8. 5 stars
    Amazing how this recipe is not only vegan but gluten-free and healthy! So tasty too! We make it every week as everyone here loves it.

  9. Are the nuts supposed to be soaked? I am thinking yes because I don’t have a high-speed blender.

    1. Hi Donna,

      If you don’t own a high-speed blender, soak the nuts overnight or boil them for 15 minutes right before adding them to the blender 🙂

  10. 5 stars
    this is the BEST! I’ve made it a few times now. My husband demands it lol

  11. 5 stars
    This recipe was so easy and it tastes delicious. Thanks! Love that is just healthy ingredients and gluten-free too.

  12. 5 stars
    I made this earlier in the week. So very good! And not hard to make! I love that everything is blended together – makes it very simple. Delicious!

  13. 5 stars
    I made this and it was GREAT!!

  14. 5 stars
    Super nice! really hits the sandwich craving spot and love that is gf too!

  15. 5 stars
    I am so glad I found your recipe. It was delicious and I received many compliments. Thanks for sharing!

  16. Can I sub beet root powder for beets?

    1. Hi Kendra,
      We don’t recommend substituting the whole beetroot with beet powder as the whole beetroot adds extra liquid and creaminess apart from colour. You could try to but then you’d need to adjust the liquid ingredients accordingly.

  17. Very good recipe I will try it right away. I have a question what can I do as an alternative to nutritional yeast

    1. Hi!

      You could maybe add brewer’s yeast as an alternative although we do recommend the addition of nutritional yeast!

  18. Can you use natural peanut butter instead of raw peanuts?

    1. Hi Lidia,

      If you can’t use raw peanuts, our advice is just to substitute the raw peanuts with extra cashews instead!

  19. Hi,

    While the flavor was great it didn’t get firm-basically it was a pink sanwhich spread. We ate it! I followed the instructions exactly-what went wrong? The agar had started to set by the time I put it in-would that do it?

    1. Hi Carol,

      We are glad you liked the flavour!

      About the agar, it is indeed such a tricky ingredient. Did you use agar powder? The agar starting to set by the time you added it to the blender could have been the problem, yes!

  20. Hi,
    I have the same problem as Carol. Left it a whole night in the fridge but it still has the consistency of a spread.
    Do you think I could mix in more agar? Is there any way to fix it?

    1. Hi! I’m sorry to hear that! Agar is sometimes complicated if it doesn’t activate properly! It has happened to us before too!

      I don’t think there is a way to fix it now. Did you attempt to add more agar?

      Sorry I didn’t see the comment until now!

  21. 5 stars
    Thank you for this recipe, although I hate having heavy thick paste in my blender it was absolutely worth it! subbed olives for pistachios and mushrooms though, but just having it right now with Pumpernickel style GF bread!
    just one question: as I am a single household at the moment and made the full recipe… how long does it keep in the fridge respectively did you/anyone freeze it yet?
    can’t eat bread with Mortadella for a week (I mean I can, but… 😜🤩)
    tia for a reply

    1. Hi☺️! I’m glad you’re enjoying it!! Adding pistachios and mushrooms sounds delicious! We’ve got to try that the next time we make it😍

      This mortadella can be stored in the refrigerator, in an air-tight container, for up to 5–7 days! I do not think it would freeze well but have never tried before!! We are only 2 people at home and the mortadella never lasts more than 3 days here😁

  22. aquapunksthekitchen

    5 stars
    This is by far the best vegan cold cut sausage I have tried until today! It is easy to make, and tastes wonderful!
    I am eating it every day with my home baked sourdough.

    Today I tried frying 1cm slices and it surprisingly (thinking about the agar agar) it held together very well. Very good on a pretzel roll with mustard!
    Thanks a lot!

    1. Thank you so much for such a lovely review! It makes us so happy to learn how much you love our Mortadella recipe 🙂

      We’ve never tried frying it before! Sounds lovely. Will be trying the next time we make it!!

  23. 5 stars
    I use to make a vegan bologna when my boys were little. It was made with peanut butter and the spices and nutritional yeast that you used But instead of afar-agar I used corn starch. It also had tomato juice in it. I steamed it in the oven in the tomato juice can ,the pan in the oven had a inch of water. It was so good. When it was done I used the can opener and cut the bottom of the tomato juice out and pushed the bologna out.

    1. Wow! Your vegan bologna sounds so interesting and delicious!

  24. This sounds so amazing! Do you think I could sub anything in for the cashews? I am deathly allergic to cashews, but I’d love to give this a try. Do you think that macadamias or pine nuts might yield a similar result?

    1. Hi Lisa,

      Thank you so much! I think that macadamia nuts would work nicely 🙂

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