Perfect Vegan Pepperoni (Step-By-Step Tutorial)
User Reviews
5
Perfect Vegan Pepperoni (Step-By-Step Tutorial)
Description
This recipe uses vital wheat gluten combined with tomato paste, soy sauce, solid coconut oil, and a blend of spices including smoked paprika, garlic powder, crushed red pepper flakes, mustard seed, fennel seeds, and liquid smoke. The ingredients are mixed and kneaded into an elastic dough, which is shaped into logs and tightly wrapped in foil. These are steamed for 45 minutes to cook and set the texture.
Once cooled, the logs are sliced thinly to resemble pepperoni slices. The solid coconut oil in the dough creates pockets of fat that replicate the mouthfeel of traditional pepperoni. The smoky and spicy flavors come through clearly, making this vegan pepperoni a flavorful meat alternative.
These pepperoni slices can be used wherever traditional pepperoni would be, such as on pizzas, in sandwiches, or with crackers. The logs should be stored tightly wrapped in the refrigerator and can last up to a week.
Ingredients
- 1 ½ cups vital wheat gluten 180 g
- ½ cup water 120 mL
- ¼ cup tomato paste 50 g
- ¼ cup soy sauce 60 mL
- ¼ cup coconut oil should be solid, 50 g
- 2 tsp crushed red pepper flakes each
- 2 tsp ground mustard seed
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp fennel seeds roughly crushed or chopped
- 1 tsp liquid smoke 5 mL
Instructions
- Dough: In a large bowl stir together all ingredients until a ball forms. Transfer to a clean surface and knead for about 5 minutes, or until dough is elastic and cohesive (it will still be lumpy, that's okay!)
- Shape: Divide into 2 even pieces, then shape each piece into a log. Each log should be about 1 inch (2.5 cm) thick. Wrap each log tightly in aluminum foil, making sure the foil overlaps so it doesn't open during cooking, then twist the ends to secure.
- Steam: Bring a pot of water with a steamer basket to a boil, then place wrapped pepperoni logs into the basket. Cover and let steam for 45 minutes. (Keep an eye on the water level to make sure water doesn't all evaporate.)
- Cool: Remove pepperoni logs from the basket and gently unwrap. Transfer to the fridge and allow to cool fully, then use a sharp knife to thinly slice each log into pepperoni pieces! Use as you would traditional pepperoni (on pizza, sandwiches, or crackers!)
Notes
- Use solid coconut oil for proper texture; refrigerate to re-solidify if melted.
- Store the vegan pepperoni logs in an airtight container in the refrigerator for 5 to 7 days.
- Use the slices on pizza, sandwiches, or as part of vegan charcuterie spreads.
- If preferred, wrap logs in parchment paper instead of foil for steaming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 214kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 24.2g | 48% |
| Fat | 9.7g | 15% |
| Saturated Fat | 7.9g | 40% |
| Cholesterol | 0mg | 0% |
| Sodium | 619mg | 26% |
| Potassium | 139mg | 3% |
| Fiber | 0.7g | 3% |
| Sugar | 1.5g | 3% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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