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Easy Vegan Pepperoni Recipe

Slightly smokey, just a tiny bit spicy, this Vegan Pepperoni is a flavor-packed game-changer! Picture smoky paprika, a hint of chili and fennel, and a chewy, meaty texture that's perfect for vegan pepperoni pizza, veggie burgers, sandwiches, or your dream-come-true party platter. Say bye-bye to store-bought pepperoni and hello to the homemade pep you need in your step!

Prep Time
6 mins
Cook Time
1 hr 6 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 crushed red pepper flakes optional
  • 2 tablespoons nutritional yeast
  • ½ teaspoon fennel seeds toasted and crushed
  • ½ teaspoon ground black pepper
  • 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

    Cup of Yum
  1. 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.
  2. In a separate bowl, mix dijon mustard, miso paste, tomato paste, water, liquid smoke, olive oil, and tamari to create the wet mixture.
  3. 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.
  4. Allow the dough to rest for 5 minutes for the gluten to relax before you form it.
  5. Divide the dough into two equal portions and shape each into a 1-inch (2.5cm) diameter log.
  6. 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.
  7. Preheat your oven to 325°F (165°C). Place the wrapped pepperoni logs on a baking pan and roast for 80 minutes.
  8. 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

  • 🍞 Gluten Perfection: 
  • 🍞
  • Knead dough thoroughly for ideal texture. Watch elasticity; firm but not tough. Adjust with extra gluten or water/oil if needed.
  • 🎁 Wrap Tight: 
  • 🎁
  • Seal parchment and foil snugly to retain moisture. Prevent leaks for juicy pepperoni. Double-check seals!
  • 🔪 Slice Safely: 
  • 🔪
  • Use caution when using a mandoline slicer. Keep fingers away from sharp blades. Aim for consistent thickness for even cooking.
  • ❄️Cool Calmly: Patience is key! 
  • ❄️
  • Let your vegan seitan pepperoni logs chill for 3 hours or overnight. The firmer, chilled texture ensures easy slicing without crumbling.

Nutrition Information

Calories 304kcal (15%) Carbohydrates 18g (6%) Protein 40g (80%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 824mg (34%) Potassium 438mg (13%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 755IU (15%) Vitamin C 4mg (4%) Calcium 96mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 27-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.