Vegan Pepperoni
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
175 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Vegan Pepperoni
Description
Vegan Pepperoni is a plant-based sausage-style log made primarily from vital wheat gluten, nutritional yeast, and a blend of strong spices including paprika, fennel seed, and smoked paprika for flavor. The dough is combined with wet ingredients such as olive oil, mustard, soy sauce, maple syrup, liquid smoke, and water, then kneaded until smooth and formed into logs. Wrapped tightly in foil and parchment paper, it can be baked or steamed to create a dense, chewy pepperoni substitute.
The resulting seitan has a firm texture that can be sliced thin for use on vegan pizzas or sandwiches. The addition of liquid smoke and a balance of spices gives it a smoky, slightly spicy taste replicating traditional pepperoni's flavor profile. The preparation method allows for a robust, shelf-stable vegan cured meat alternative.
Before baking or using on pizza, slices can be tossed with oil to prevent drying out. The vegan pepperoni should be stored in an airtight container in the refrigerator for up to six days or frozen for longer storage, thawed in the fridge before use. It is adaptable to different spice levels by adjusting cayenne pepper and allspice, making it customizable for various palates.
Ingredients
Dry ingredients:
- 1¼ cups vital wheat gluten see Note 1 for measuring tips, 155 g
- ¼ cup nutritional yeast
- 2 Tablespoons flour such as oat or all-purpose
- 1 Tablespoon paprika
- 2½ teaspoons fennel seed see Note 2, lightly crushed
- 1½ teaspoons red pepper flakes
- 1½ teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1½ teaspoons salt fine sea salt
- 1 teaspoon black pepper
- ⅛ teaspoon cayenne pepper omit for mild pepperoni
- ⅛ teaspoon allspice optional
Wet ingredients:
- 2 Tablespoons olive oil or smooth nut butter
- 1½ Tablespoons yellow mustard or stoneground mustard, prepared
- 1½ Tablespoons soy sauce
- 1½ Tablespoons maple syrup
- 2 teaspoons liquid smoke
- ½ cup water
Instructions
- Tear off two pieces of aluminum foil (preferably heavy duty), each about 12 inches long. Also cut two smaller pieces of parchment paper just large enough to wrap around each log of pepperoni. If you plan to bake the seitan pepperoni, preheat the oven to 325°F (162°C).
- In a food processor or large bowl, mix together the dry ingredients. Add the wet ingredients and pulse or stir to combine. If using a food processor, let it run for about 30 seconds or until the seitan dough comes together in a ball. Transfer the dough to a work surface and knead until smooth and firm, about 30 seconds for dough made in a food processor or 2 minutes for dough mixed in a bowl.
- Cut the dough in half, and shape each piece into a log about 5½ inches long. It's okay if they don't look perfect. It will snap into place inside the foil. Place a piece of foil on the work surface, and place a piece of parchment on top near the edge closest to you. Wrap the pepperoni up tightly, twisting the ends like a candy wrapper (but try not to catch much of the dough inside the twisted foil).
Instant Pot Instructions:
- Add 1 cup water to the insert and place the trivet inside. Place the two foil packages on the trivet. Secure the lid and set the vent knob to sealing. Press the "steam" button, and make sure the display reads "high" (if applicable for your IP). Set the time for 30 minutes. Some pressure will build but not as much as during pressure cooking.
- When the Instant Pot beeps and the time is done, carefully quick release the pressure, remove the lid, and use tongs or an oven mitt to move the pepperoni to a plate or cutting board to cool. Unwrap and let cool for 5 minutes before slicing, or cool completely then store in an air-tight container in the refrigerator.
Oven Instructions:
- Place the two foil packages on a baking sheet. Bake in a 325°F preheated oven for 55 minutes, flipping at the halfway point. Remove from oven, unwrap, and let cool for 5 minutes before slicing. Or cool completely before storing vegan pepperoni in an air-tight container in the refrigerator for up to 6 days.
Notes
- Use a kitchen scale to measure vital wheat gluten accurately for consistent dough texture; fluff and level if measuring by volume.
- Lightly crush fennel seeds rather than powdering to release flavor without overpowering the dough.
- To keep pepperoni slices moist on pizza, toss them in oil before baking or place beneath the sauce to retain moisture without added oil.
- Store finished vegan pepperoni in an airtight container in the refrigerator for up to 6 days or freeze it wrapped well to prevent freezer burn; thaw in the fridge overnight before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 24g | 48% |
| Fat | 4g | 6% |
| Cholesterol | 0mg | 0% |
| Sodium | 868mg | 36% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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