Chicken and Vegetable Luncheon Meat (Thermomix Method Only)

Chicken and Veggie Luncheon Meat Title 1

I seem to be confessing a lot of food things at the moment 🙂 Here is another. I love Chicken Luncheon Meat.. you know that bleached white little knob of chicken luncheon in the white and blue packet… it tastes even better with the fake Kraft cheese on a quarter of a salada. There I have said it. Honestly I can’t remember the last time I ate it because reading the labels of what is in these products make me want to gag… So what do I do.. I was craving said luncheon meat the other day and I thought, maybe I could make some in the Thermomix and make it healthy? So that is what I did.  If you don’t own a thermomix, a high powered blender and a steamer could do the same thing, you will just have to adjust times and speeds for your machine.

If you have really fussy kids, significant others or yourself, then just leave out the vegetables and make plain chicken, it does have a bit of a grey colour (which makes me wonder what they do to the chicken to make it white) but I must say, the flavour of the vegetables really makes it.

The other thing I struggled with is that it is steamed in plastic wrap (it is BPA free plastic wrap) but I’m not a fan. However, baking paper doesn’t quite cut it, so plastic wrap it is. If you really don’t want to use plastic, put the mixture in a container that fits into your steamer. It will just take longer to cook, but will be just as delicious and you get  uniform shape. I like the plastic because you get that bit at the end of the roll that is always my favourite!

Chicken Luncheon whole

I have made this many different times, to try and get it right, so I hope that you like this version. It is fantastic for lunches and then you have sliced meat in the fridge without all the nasties that you get in every other type of luncheon roll. I’m working on a devon at the moment, but I haven’t had real success with getting the meat tasting right, but I will keep working.


1 Onion

1 Carrot

1 Zuchinni

20g Olive Oil

6-8 Sage Leaves

Handful Parsley Leaves

3 Sprigs Thyme (leaves only)

2 Teaspoons Salt

1 Teaspoon Ground Pepper

600g Chicken Thighs

8 Gelatine Leaves

Water (to soften gelatine)

1000ml (g)  Water (for steaming in the Varoma)


This recipe was made in the TM31 and the exact recipe can be made in the TM5 on manual


1. Place gelatine leaves into a bowl with some cold water covering them and allow to sit for 10 minutes.

2. Place onion, carrot and zucchini into mixing bowl and chop 5 seconds/speed 5, then scrape down the bowl.

3. Add oil and sauté 5 minutes/Varoma/speed 2.

4. Add your herbs, and blend  5 seconds/speed 6, then scrape down the bowl.

5. Add your chicken thighs and salt and pepper and using the spatular to help the ingredients move around the bowl more easily mince chicken 15 – 30 seconds/speed 8.

6. Squeeze out the water from the gelatine leaves and using the spatular to help the ingredients move around the bowl more easily mix in the gelatine, 30 seconds/speed 5.

Chicken Luncheon Plastic

7. Pour mixture onto 3 layers of plastic wrap. I place it on the bench so there are two sheets connected and one covering the join.

Chciken Luncheon varoma

8. Wrap up the ingredients as tight as you can, twirling the ends so that no mixture comes out and the mixture is pushed together. Place 1000g of water into the mixing bowl, place the rolled mixture into the Varoma with the lid on and cook 30 minutes/Varoma/speed 2.

9. When finished, remove Varoma from bowl and set aside to allow luncheon to cool. When able to be touched place into the fridge to completely cool. Unwrap and slice as need. The luncheon meat MUST be completely cold before cutting for the best result.

Chicken Luncheon cut 2

You can slice it thinner, but I like it nice and thick with lettuce and mayonnaise on my sandwiches 🙂

This meat will last in the fridge for up to a week (if it lasts that long). I haven’t tried freezing it, but I can’t see why it would freeze well, especially if you cut it first.

I hope you and or your families enjoy this healthy alternative luncheon roll.

Enjoy Irresponsibly!

Liz xx


Elizabeth Connolly on EmailElizabeth Connolly on FacebookElizabeth Connolly on Instagram
Elizabeth Connolly
I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
P.S Don't forget to subscribe to receive your 3 free e-Books.




  1. Lorraine @ Not Quite Nigella

    Wow I never thought to make my own luncheon meat. Liz I’m a bit confused navigating your home page. How do I find the latest posts?

    • Elizabeth Connolly

      Ummm well I’m working on that, but the latest post are usually the ones that come up with the rolling picture…. But was in hospital for a while before Christmas and recovering, so I haven’t done many lately…. Hoping to get back into it soon! Liz xxx

  2. Josie

    Can I use normal gelatine as I don’t have the leaves. If so what quantity of the gelatine powder would you use? Thanks

    • Elizabeth Connolly

      I tried with powdered gelatine, but because you have to dissolve it in water it creates a problem! You could try just putting about 2-3 tablespoons of powder directly into the mixture after it has sautĂ©ed and give it a quick blend to make sure it combines….? I’m working on a Devon at the moment and I’m using 3 tablespoons directly into the mixture and it seems to work well..,! Thanks for stoping by! Liz x


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