Easy Vegan Pepperoni Recipe
User Reviews
5
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Prep Time
6 mins
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Cook Time
1 hr 20 mins
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Chilling time
3 hrs
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Total Time
4 hrs 26 mins
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Servings
2 7-inch pepperoni sausages
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Calories
304 kcal
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Course
Condiments
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Cuisine
Italian
Easy Vegan Pepperoni Recipe
Description
This recipe starts with mixing vital wheat gluten and dry spices like smoked paprika, red chili powder, crushed red pepper flakes, nutritional yeast, fennel seeds, black pepper, oregano, garlic powder, and sugar to create a flavorful base. Wet ingredients comprising Dijon mustard, miso paste, tomato paste, water, liquid smoke, olive oil, rice vinegar, and tamari are combined separately before being gradually added to the dry mix.
After kneading the dough to develop gluten and resting it, the mixture is shaped into logs, tightly wrapped in lightly oiled parchment paper and aluminum foil, then roasted low and slow at 325°F for 80 minutes. This process firms the pepperoni and allows flavors to meld.
Once chilled thoroughly, the logs can be sliced thinly using a mandoline slicer or sharp knife, creating vegan pepperoni slices suitable for pizzas, sandwiches, or snacking.
Careful kneading ensures the right texture—not too tough or crumbly—and wrapping tightly keeps moisture during roasting. Patience during chilling leads to easier slicing and better texture.
Ingredients
- ¾ cups vital wheat gluten
- 1 teaspoon smoked paprika
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon red pepper flakes optional, crushed
- 2 tablespoons nutritional yeast
- ½ teaspoon fennel seeds toasted and crushed
- ½ teaspoon black pepper ground
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon sugar
- 1 teaspoon Dijon mustard
- 1 tablespoon miso paste
- 2 tablespoons tomato paste
- ⅓ cup water
- ¼ teaspoon liquid smoke
- 1 tablespoon olive oil
- 1 teaspoon rice vinegar or apple cider vinegar
- 2 teaspoons tamari soy sauce, or vegan Worcestershire sauce
Instructions
- In a large mixing bowl, combine Vital Wheat Gluten, smoked paprika, Kashmiri red chili powder, red pepper flakes, nutritional yeast, coarsely ground black pepper, oregano, garlic powder, and sugar.
- In a separate bowl, mix dijon mustard, miso paste, tomato paste, water, liquid smoke, olive oil, and tamari to create the wet mixture.
- Gradually incorporate the wet mixture into the dry ingredients, forming a sticky dough. Knead the dough by hand or with a stand mixer for 6 minutes until it develops strong gluten strands.
- Allow the dough to rest for 5 minutes for the gluten to relax before you form it.
- Divide the dough into two equal portions and shape each into a 1-inch (2.5cm) diameter log.
- Wrap each log tightly in lightly oiled parchment paper, forming two neat round cylinders. Then tightly wrap them in aluminum foil, ensuring the ends are tightly sealed.
- Preheat your oven to 325°F (165°C). Place the wrapped pepperoni logs on a baking pan and roast for 80 minutes.
- After baking, let the seitan-based pepperoni cool for at least 3 hours or overnight in the refrigerator. Slice the cooled pepperoni logs to your desired thickness. For very thin slices, use a mandolin slicer. Seitan pepperoni is easier to cut thinly if you place it in your freezer for half an hour before cutting it with a mandolin slicer. I like to rotate the sausage as a slice to prevent tearing, so you end up with perfect, little circular pepperoni slices.
Notes
- Knead the dough thoroughly to achieve a firm but tender texture; adjust gluten or liquids if necessary.
- Wrap the pepperoni logs tightly in parchment and foil to retain moisture and prevent leaks.
- Caution when slicing with a mandoline; aim for consistent thickness for even cooking.
- Allow the cooked logs to chill for at least 3 hours or overnight for best slicing and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 27-inch pepperoni sausages
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 40g | 80% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 824mg | 34% |
| Potassium | 438mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 96mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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