vegan pepperoni recipe

Perfect to top your pizza. It's surprisingly easy to make, tastes way better than store-bought. Can be stored in the fridge or freezer so you have it on hand whenever you need vegan pepperoni.&nbsp;Recipe adapted from my Vegan Seitan Steaks, but shout out goes to The Easy Vegan's version for the funniest video.&nbsp;

Easy Vegan Seitan Pepperoni

vital wheat gluten

tomato paste

soy sauce

refined coconut oil, (cooled so that it's solid)

water

whole fennel seeds

garlic powder

smoked paprika

red pepper flakes ((reduce or omit for less spice))

Add several inches of water to a large pot with a steamer basket and bring to a boil.

In the meantime, mix together all of the ingredients in a large bowl. Once the mixture starts to come together, finish mixing by hand, kneading the dough for 2 - 3 minutes to make sure it's combined well. Kneading the seitan will also give the vegan pepperoni a chewier texture.

Divide the dough into two pieces then roll the dough pieces into two logs about 6 inches long each. Roll each log up loosely in a piece of aluminum foil then twist the ends closed. Steam for 30 minutes. Oil may release during steaming and appear in the steamer basket and water, and that's ok. After 30 minutes, remove the logs from the steamer and allow to cool completely in the fridge. The logs will have puffed up in the foil and become tight. Once cooled, remove the foil and they are ready to slice and enjoy as you like.&nbsp;

Vegan Pepperoni Recipe – perfect for sandwiches, a party platter or your favorite pizza! It's loaded with peppery, spicy &amp; smoky-sweet flavors that'll keep you coming back for more.&nbsp;

Vegan Pepperoni Recipe

vegetable broth (, low sodium)

olive oil

Worcestershire sauce

Italian seasoning

garlic

coriander

fennel seeds (, lightly crushed)

sugar

salt

cracked pepper (, more to taste)

onion

red chili pepper flakes

In a large bowl, whisk all the dry ingredients to combine well.

In a small bowl whisk all the wet ingredients to combine well. Now pour the wet ingredients into the large bowl of dry ingredients and stir to combine. It will start to thicken and form a dough. Using your hands, incorporate everything well by kneading for 1-2 minutes. (*the dough will be thick &amp; rubbery).&nbsp;Move the dough around in the bowl to sweep up the mixture on the bottom (you don't have to get everything).&nbsp;

Split the dough in half and roll each piece into a sausage-shaped log (it doesn't have to be perfect). Now wrap tightly in parchment paper followed by aluminum foil. Make sure the foil is overlapped or it will open during cooking. Twist the ends tightly to seal.

Place about 1 " of water into a large pot that will fit your steamer basket. Place your basket on the bottom and cover pot with a lid. Turn heat to high and bring to a boil. Once boiling, turn heat to med-low to maintain a low boil and place pepperoni log into basket. Cover and steam for 45 minutes. *Keep an eye on the water so it doesn't fully evaporate. Add more hot water if needed.

Remove from wrapping and let it cool before chilling it for at least an hour. This will help it firm up and make it easy to slice. Keep in airtight container in the fridge for 5-6 days.

Vegan pepperoni, made with only 9 ingredients. It is deliciously flavorful and smokey and has a great texture. The best pizza topping!

Vegan Pepperoni

oz firm tofu

tbsp smoked paprika

tbsp sugar (I used brown sugar)

fennel seeds

tsp black pepper

tsp liquid smoke

½-1 tsp red pepper flakes

Preheat the oven to 400ºF or 200ºC. Press the tofu while the oven is preheating (just wrap the tofu in a clean towel and apply a steady weight to squeeze out the moisture).

Add all the ingredients to a food processor and pulse until well combined.

Try the mixture and adjust the seasonings if needed. I added ½ tsp of red pepper flakes, but feel free to add more of them if you like your vegan pepperoni really spicy.

Spread the mixture onto a lined baking sheet into an even layer about ¼ or ⅛ inch thick (about 0,3-0,6 cm). 

Bake for 25 to 30 minutes or until golden brown.

Use a circular cookie cutter to cut out your vegan pepperoni and it'll be ready to be added to your vegan pizza. You should bake it for at least another 10 to 15 minutes before eating (it's not ready to eat until you bake it for another 10 to 15 minutes).

If you’re not going to use your vegetarian pepperoni immediately, just let the slices cool and keep them in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month. If frozen, let them thaw slightly before using them.

Feel free to add your vegan pepperoni to our vegan pizza recipe or make your own version of a vegan pepperoni pizza.

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Easy Vegan Seitan Pepperoni

Vegan Pepperoni Recipe

Vegan Pepperoni

Top 3 vegan pepperoni recipe recipes from across the web

The most viewed vegan pepperoni recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Vegan Seitan Pepperoni

Vegan Pepperoni Recipe

Vegan Pepperoni

The most viewed vegan pepperoni recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine