This German vegan mortadella contains inflammatory canola oil (rapeseed oil) and relies on industrial hydrocolloids for its unique gel-like texture. DIY version eliminates the seed oil, uses organic plant proteins, and creates a cleaner cold cut with coconut oil and natural thickeners.
Based on: Veganer Aufschnitt Mortadella-Art
· Makes approximately 20 servings (700g total)
· Serving: 35g slice (matching commercial)
Why This Recipe is Seed Oil Free
Commercial Veganer Aufschnitt Mortadella-Art from Vemondo,Lidl often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Veganer Aufschnitt Mortadella-Art may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Filtered water
500ml (2.1 cups) · Filtered tap water or spring water
Base liquid that forms the gel matrix with hydrocolloids
Replaces inflammatory canola oil, provides richness and helps with slicing texture
Organic pea protein powder
15g (3 tablespoons) · NOW Sports Organic Pea Protein
Primary plant protein source, adds body and nutritional value
Organic fava bean flour
10g (2 tablespoons) · Bob's Red Mill Fava Bean Flour
Secondary plant protein, adds authentic legume flavor and texture
Agar powder
4g (1.5 teaspoons) · Simply Organic Agar Powder
Clean alternative to carrageenan, creates firm gel structure
Organic xanthan gum
2g (1/2 teaspoon) · Bob's Red Mill Xanthan Gum
Provides stretch and prevents separation, mimics konjac function
Organic potato starch
8g (1 tablespoon) · Bob's Red Mill Potato Starch
Adds body and helps create smooth, sliceable texture
Organic coconut sugar
3g (1/2 teaspoon) · Nutiva Organic Coconut Sugar
Replaces processed sugar, balances flavors
Himalayan pink salt
3g (1/2 teaspoon) · Redmond Real Salt
Clean mineral-rich salt for flavor and preservation
Organic garlic powder
2g (1/2 teaspoon) · Simply Organic Garlic Powder
Core mortadella flavor component
Organic black pepper
1g (1/4 teaspoon) · Simply Organic Black Pepper
Traditional mortadella spice
Organic beet powder
1g (1/4 teaspoon) · Z Natural Foods Organic Beet Powder
Natural pink color to replace radish concentrate
Organic ascorbic acid
0.5g (1/8 teaspoon) · NOW Foods Ascorbic Acid Powder
Natural antioxidant, prevents oxidation and extends shelf life
Instructions
Step 1. Heat 400ml (1.7 cups) of the filtered water to 85°C (185°F) in a medium saucepan. This temperature activates the agar without destroying heat-sensitive proteins. Meanwhile, melt the coconut oil gently in a small pan until just liquid (don't overheat).
Step 2. In a blender, combine the remaining 100ml cold water with pea protein powder, fava bean flour, potato starch, and xanthan gum. Blend on high for 60 seconds until completely smooth—any lumps will create texture issues in the final product. The mixture should be creamy and uniform.
Step 3. Slowly whisk the hot water into the blended protein mixture, then return everything to the saucepan. Add the melted coconut oil, coconut sugar, salt, garlic powder, black pepper, beet powder, and ascorbic acid. Whisk continuously while bringing to a gentle simmer.
Step 4. Sprinkle the agar powder over the mixture while whisking vigorously to prevent clumping. Simmer for 2-3 minutes, whisking constantly, until the mixture thickens slightly and the agar is fully dissolved. The consistency should coat a spoon but still be pourable.
Step 5. Pour the hot mixture into a lined 8x4 inch loaf pan or silicone mold. Tap gently to release air bubbles, then cover with plastic wrap pressed directly onto the surface to prevent skin formation. Refrigerate for at least 4 hours or overnight until completely set and firm.
Step 6. To serve, run a knife around the edges and unmold carefully. The texture should be firm enough to slice cleanly but still have some bounce. Cut into 35g slices (about 1/4 inch thick) using a sharp knife dipped in warm water between cuts. Store covered slices in refrigerator and use within 5 days.
Storage
Store covered in refrigerator for up to 5 days. Slices can be frozen individually for up to 2 months. Thaw in refrigerator before serving. Do not leave at room temperature for more than 2 hours.
Cost Comparison
Cost per serving (homemade)$0.19
Cost per serving (store-bought)$0.42
Savings55%
Higher upfront cost due to specialty ingredients, but bulk quantities last many months. Long-term savings significant plus elimination of inflammatory seed oils and preservatives.