homemade vegan pepperoni is not only easy to make but high in protein when made with seitan! a recipe that requires minimal effort for a maximum result, you will be wanting to make vegan pepperoni pizza all the time.
While I have made many seitan recipes before this was my first time making a sausage style one! I was so impressed. I actually couldn’t believe my eyes as I unrolled it after steaming. So, I am very excited to share this recipe with you. It is just a lot of seasonings to really give it a ton of flavor and the vital wheat gluten. Vegan pepperoni is not hard to make at all and might be something you feel inclined to make more on the regular!
the ingredients
- Vital Wheat Gluten: the main ingredient in the vegan pepperoni is vital wheat gluten! This is the protein that is found in gluten and it helps to give a meaty texture.
- Super Firm Tofu: this helps to add structure and a little extra protein in our vegan pepperoni.
- Liquid Smoke: this just adds a light touch of smokiness to it, nothing too crazy. If you want to skip on it, you can!
- Tomato Sauce: adds in color and a bit of acidity to the vegan pepperoni.
- Fennel Seeds: this is a typical spice used in pepperoni, it adds in a ton of flavor.
- Red Pepper Flakes: this brings some heat to our vegan pepperoni.
- Paprika: this adds in nice red color.
- Other Seasonings: you will also need salt, garlic powder, onion powder, black pepper to add in more flavor.
what is pepperoni?
Pepperoni is a type of sausage. Contrary to popular belief it is not Italian, but more an Italian-American creation. It is spicy, salty, and typically pretty greasy when cooked. This vegan pepperoni captures the typical flavors used but contains less fat, more protein, and of course cruelty free!
steaming the vegan pepperoni
After you pulse everything together in a food processor you will then knead it with your hands. Then you just roll it into a long log shape. Following that you will first tightly wrap the vegan pepperoni in parchment paper. The tighter the better because this will expand as it steams. Then you will wrap it in tin foil and twist the ends like a big piece of candy or a party popper. All you need to do then is steam the vegan pepperoni for 30 minutes. Once it is steamed it will puff up in size and really fill out. It becomes so beautiful and totally transforms from how it first started out!
ways to enjoy vegan pepperoni
You can truly enjoy this anyway you like! Of course a pepperoni pizza is probably the thing that comes to mind first. However, you can use it on a vegan meat and cheese board. I think it would pair really well with the vegan bocconcini. You can enjoy them in a stromboli or even make a pizza bread with it! Chop it up and throw it in some pasta. There are endless ways to enjoy this delicious vegan pepperoni.
who will love this recipe?
Of course this is for anyone who is interested in making some homemade vegan mockmeats! I think if you were a pepperoni lover before you will really be happy with this recipe. If this is you first time making seitan I suggest giving this one a try as well because it is very easy to make and the results are incredible.
more seitan recipes
vegan pepperoni faq
- Is this recipe gluten free? No, it uses vital wheat gluten which I have no substitute for at the moment.
- Is this recipe soy free? No, it uses tofu however, you can use a soy-free tofu.
- Is this recipe nut free? Yes.
- How long does this recipe last? Up to 1 week in the fridge.
- Can I freeze this? I didn’t try but I think it should be okay.
- Can I make this oil free? I didn’t try this without olive oil, if you have to I think it should be okay. However, just remember pepperoni is rather fatty so the olive oil helps to provide some healthy fats.
- How do I store this? In the fridge in a container.
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Vegan Pepperoni
Equipment
Ingredients
- 4 ounces super firm tofu
- 2 tablespoons tomato sauce
- 1 tablespoon olive oil
- 1 teaspoon liquid smoke
- 1 cup vital wheat gluten
- 1 teaspoon fennel seeds
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- ½ teaspoon to 1 teaspoon of salt *see note
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
Instructions
- In a food processor pulse the tofu, tomato sauce, olive oil, and liquid smoke. Pulse for 30 to 45 seconds until a crumbly texture is forming and the ingredients are being mixed together.
- Then add in the vital wheat gluten and seasonings. Continue to pulse until a crumbly mixture forms.
- Pour in ¼ cup (60ml) of water and pulse one final time to turn it into more a sticky mixture.
- Use clean hands to knead together for 1 to 3 minutes. Just until it comes together and forms into a ball. Divide into 2 pieces. Roll out into a 5 to 7 inch log shape.
- Use a piece of parchment paper to roll up the vegan seitan pepperoni tightly and then wrap it tightly in foil. Twist the ends of the foil to make it like a party popper or piece of candy. If you need a visual please check the youtube video.
- Steam in a steamer basket for 30 minutes. Then let them cool for 20 minutes before unwrapping.
- After you unwrap you can then thinly slice or wait to slice until ready to use.
Video
Notes
- For any questions you may have about this recipe please check out the FAQ in the section above because I cover a lot there!
- For the salt if you prefer things to be saltier do ¾ teaspoon to 1 teaspoon of salt. If you prefer less salty do ½ teaspoon.
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Wow! You were not kidding about the pepperoni, turned out perfect and so easy. Thank you for another delicious and amazing recipe!
Hi Tina!! thank you so much for trying it! I am so so glad you enjoyed it it too!!! Thank you for taking the time to leave a comment and review 🙂
sauce, olive oil, and liquid smoke. Pulse for 30 to 45 seconds until
What? The rest of the first instruction is missing in this recipe, thank you.
thank you for brining that to my attention just to pulse until a crumbly texture is formed.
Just made this and bought your book 😄
Your recipes are my favorite to make!
Do you happen to know a serving size for the pepperoni and the macros?
Hi Brittany thank you so much! I am so glad you liked it. The macros for the whole recipe are 788 calories and 103g protein, 28.6g carbs, 27.7 fat with the full weight of the recipe being 349g.