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"A delightful vegetarian sandwich favorite."
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1 h 20 m servings 144 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place gluten, protein powder, agar-agar, paprika, black pepper, red pepper flakes, cayenne pepper, fennel seed, garlic powder, onion soup mix, and tomato soup mix into a blender. Grind for 2 to 3 minutes into a powder, then pour into a large mixing bowl.
  3. Stir water, oil, and liquid smoke flavoring into the powdered mixture until moistened, then knead the dough for 3 to 5 minutes. Shape the dough into a 2 to 3 inch log, and wrap tightly with aluminum foil, and place onto a baking sheet.
  4. Bake vegeroni in preheated oven for 1 hour. Cool completely before slicing.

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Read all reviews 2
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I can't believe you don't have more comments for this! I love the recipe. The veggeroni comes out a bit dry so it keeps really well in the fridge and is easy to freeze and thaws fast. In salads ...

This is wonderful stuff. Only thing I had trouble finding was dry tomato soup. I ended up using some sazon goya tomato and cilantro seasoning. Worked great. Will make again.

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