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Vegan Pepperoni with Chickpea Flour (Gluten free and Nut free)
5 from 51 votes

Vegan Pepperoni with Chickpea Flour (Gluten free and Nut free)

This Vegan Pepperoni utilizes chickpea flour combined with spices like fennel, smoked paprika, garlic, and onion powders to create a seasoned, sliceable, and pliable meat alternative. Prepared by blending ingredients and cooking the mixture by steaming or pressure cooking, the resulting pepperoni has a firm texture suitable for slicing and using as a plant-based pepperoni substitute in various dishes.

Prep Time
20 mins
Cook Time
30 mins
Rest time
1 hr
Total Time
1 hr 50 mins
Servings: 24
Calories: 28 kcal
Course: Appetizer, Snacks
Cuisine: Italian, American

Ingredients

  • 3/4 cup chickpea flour use 2 tbsp more flour for more set sausage. See note
  • 1 cup broth or water
  • 2 tablespoons tapioca starch (or cornstarch , or use all purpose flour if not Glutenfree)
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce use tamari for gluten free
  • 1 tablespoon Worcestershire sauce make sure sauce is gluten-free if needed, vegan, or you can use more soy sauce/tamari
  • 1 tablespoon nutritional yeast (optional)
  • ¾ to 1 teaspoon fennel seeds depends on your preference of the fennel flavor in the pepperoni
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ to 1 teaspoon onion flakes
  • 1 to 1 ½ teaspoon smoked paprika (add a few drops of liquid smoke for additional smoky flavor if needed)
  • ½ teaspoon salt
  • 1 teaspoon oregano dried
  • ¼ teaspoon black pepper
  • 1 teaspoon sugar or maple syrup
  • 1 tablespoon neutral cooking oil generic cooking oil
  • ¼ teaspoon cayenne pepper or red pepper flakes
To add later
  • 1/2 teaspoon red pepper flakes

Instructions

    Cup of Yum
  1. In a blender, add all the ingredients listed except for 1/2 teaspoon pepper flakes under To add later, and then blend till the mixture is well blended into a smooth, thick mixture.
  2. Add the red pepper flakes and mix in. Do not taste this mixture, chickpea flour tastes bitter when its raw. Now there are 2 different ways you can make this. You can make this in the instant pot by pressure cooking or cook in a saucepan on stovetop.
  3. Instant pot/ pressure cooker: transfer this mixture to a parchment lined pan of choice. I like to use slim coffee mugs(ceramic or stoneware) or cylindrical steel glasses. You can also use a regular pan or loaf pan. Line the mugs/glasses/pan well with parchment
  4. Add 3 cups of water to the inner pot. Cover the container/s with the batter with foil, place them in your long handle trivet and lower this trivet into your instant pot which has 3 cups of water.
  5. Close the lid and pressure cook for 30 minutes. Let the pressure release naturally, completely.
  6. Then remove the glasses or pan from the instant pot and let them sit to cool completely, I usually put them in the fridge to let them cool completely. It takes an hour or more. They get sturdier will linger chill time, so depending on the size of the containers, let them chill for 2-3 hours.
  7. If using a pan that isnt cylindrical, then as soon as you get the pan out of the instant pot, the mixture is not going to be fully set , it’s still going to be pliable.  Carefully take the hot soft gel like mix out and shape it into a log using a parchment sheet . Roll it out and then put it in the fridge to chill.  Or let the pan cool and completely then use cookie cutters to slice the veggie meat into shapes/slices you like.
  8. Once the mixture is chilled, remove it from the cylindrical Containers. Then slice using a knife and that’s it! Your pepperoni is ready to be used in sandwiches or pizzas or anything else.
  9. Stove Top: Once the batter is blended, put it in a pan on the stove top and cook over medium heat.Once it starts to bubble, Keep stirring. The batter will start to thicken and need a little bit of elbow grease because it will start forming lumps or will start to stick to the bottom a little bit. Just keep stirring and cooking it until the mixture thickens evenly into a really thick custard.
  10. After that, keep cooking until the chickpea flour does not smell raw. You can carefully taste it(it will be hot). It takes 3-4 minutes minutes to completely cook after thickening.Then you can let the mixture cool for a little bit until it’s not too hot to handle and then shape it to a log using parchment. Let it cool completely in the fridge and then slice.

Notes

  • Refrigerate sliced or whole pepperoni up to 5 days; freeze up to 1 month.
  • Freezing may change texture slightly; refrigeration is preferred for freshness.
  • Use white chickpea flour for a firmer set; substitute besan with extra flour but expect softer texture.
  • Adjust chickpea flour amount (1-2 tablespoons more) to achieve firmer texture.
  • Oil can be omitted for an oil-free version; add all-purpose flour to increase chewiness if gluten is acceptable.

Nutrition Information

Calories 28kcal (1%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 0.1g (1%) Sodium 132mg (6%) Potassium 64mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 73IU (1%) Vitamin C 0.4mg (0%) Calcium 6mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 24 Serving

Amount Per Serving

Calories 28

% Daily Value*

Calories 28kcal 1%
Carbohydrates 4g 1%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 0.1g 1%
Sodium 132mg 6%
Potassium 64mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 73IU 1%
Vitamin C 0.4mg 0%
Calcium 6mg 1%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.