5 from 12 votes
Easy Vegan Pepperoni Recipe
This Easy Vegan Pepperoni is a seasoned seitan log made from vital wheat gluten and a blend of spices including smoked paprika, Kashmiri chili, fennel, and more, roasted to develop a firm, sliceable texture and rich flavor reminiscent of traditional pepperoni.
Prep Time
6 mins
Cook Time
1 hr 20 mins
Chilling time
3 hrs
Total Time
4 hrs 26 mins
Servings:
2
7-inch pepperoni sausages
Calories:
304 kcal
Course:
Condiments
Cuisine:
Italian
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.
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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
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%)
Nutrition Facts
Serving: 2 7-inch pepperoni sausages
Amount Per Serving
Calories 304
% 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.