Vegan pepperoni is easy to make at home and tastes SO good you'll find yourself snacking on it straight from the fridge! Perfect for everything from pizza and calzones to sandwiches and baked pasta. Seitan pepperoni can be baked in the oven or cooked in the Instant Pot. Only 20 minutes of hands-on prep time, and the flavor is irresistible!
Recipe Review ⭐️⭐️⭐️⭐️⭐️
Omg! Very very new to being (mostly) vegetarian and first time making seitan anything! These are an amazing dupe for real pepperoni (taste + texture)! Super easy to make, and loved that I could make them in my Instant Pot! Making pizza tonight. - Erin
If you're looking for a meatless pepperoni that tastes WAY better than the store-bought options and is easy to make, you're gonna love this!
Seriously, I put a lot of time and effort into testing this recipe to get the flavors just right, and the result is making us so happy!
With a tender and meaty texture plus paprika, fennel seeds, garlic, cayenne, and black pepper, the only things missing from this vegan pepperoni are cruelty and loads of fat!
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We also love that it's seriously easy to make and can be used in so many different ways. Enjoy your vegan pepperoni:
- on pizza
- in casseroles like this vegan pizza bake
- tucked into vegan sandwiches, wraps, and calzones
- alongside your favorite vegan cheeses and crackers on a vegan charcuterie board!
- on top of baked potatoes with gooey melted vegan mozzarella
- sliced or chopped and added to salads and pasta salad
- and layered into vegan quesadillas and taquitos...because why not!
Whether you serve vegan pepperoni hot or cold, the flavors and texture are just so satisfying.
Ingredients
The ingredient list may look long at first glance, but it's mostly just spices. Vegan pepperoni is made with a base of vital wheat gluten, which gives it the perfect texture and allows us to build in lots of flavor.
- Vital Wheat Gluten: this is critical to the recipe and can't be substituted; I use Anthony's brand.
- Nutritional Yeast: adds umami and flavor and helps tenderize the seitan. I highly recommend this non-fortified nutritional yeast by Sari.
- Flour - any type of flour is fine, such as all-purpose, oat, or chickpea. The flour helps "tenderize" seitan by disrupting the formation of gluten strands so that we end up with pepperoni that's just firm enough.
- Spices - from paprika and fennel seeds to cayenne and black pepper, this blend of seasonings creates authentic pepperoni flavor and aroma.
- Oil - the nature of seitan prevents us from being able to add a lot of fat - definitely not as much fat as there is in traditional pepperoni - but a small amount does boost the flavors, adds moisture, and softens the pepperoni.
- Soy Sauce or Tamari - this is important for saltiness and flavor.
- Maple Syrup - or substitute agave syrup.
- Liquid Smoke - easy to find at most grocery stores; I use the Colgin brand.
See the recipe card below for amounts and full step-by-step instructions.
How To Make Vegan Pepperoni
Of all of my seitan recipes, this one is probably the easiest. You can mix the dough in a food processor or by hand in a mixing bowl.
Also, you can bake the pepperoni in the oven or steam it in the Instant Pot!
- Using a spice grinder or a mortar and pestle, partially grind the fennel seeds.
- In a food processor or large mixing bowl, combine the dry ingredients.
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- Add the wet ingredients and mix/blend until a dough forms.
- Move the dough to a flat work surface and knead until it feels firm. This won't take long if you used a food processor. If you made the dough in a bowl, you'll want to knead it longer, about 2 minutes. Divide the pepperoni dough in half.
- Roll each piece into a log that's about 5 to 5 ½ inches long. Place a square of aluminum foil on the work surface, and place a smaller piece of parchment on top. Wrap each log of pepperoni as tightly as possible, twisting the ends like a candy wrapper. Heavy duty aluminum foil works best since it's less likely to tear; the parchment also helps to reinforce the strength of the foil.
- Now you're ready to cook! Choose one of these two cooking methods:
Instant Pot Instructions
Add 1 cup of water to the Instant Pot, and place the trivet inside. Place the foil packages on the trivet.
Secure the Instant Pot lid and set to sealing. Using the steam function, cook for 30 minutes, followed by a quick release of the pressure.
Oven Instructions
Place the foil packages on a baking sheet, and bake in a preheated 325 degree oven for 55 minutes, flipping them at the halfway point.
Recipe FAQs
Healthy is a fairly subjective term, but I will say this, compared to pepperoni made from a pig's flesh that's loaded with sodium and nitrates? Yeah, this is healthy.
Since this is a seitan recipe it can't be made gluten-free, but you can always use these spices and seasonings on tofu, tempeh, or soy curls for a gluten-free treat with similar flavors.
No, mainly because the amount of fat you can add to seitan is limited. It interrupts the formation of gluten, so adding a lot of oil to seitan dough can cause it to be too soft and fall apart. That means this vegan pepperoni is lower in fat but also more dry. See the next question for an important tip!
Absolutely! The trick to preventing seitan pepperoni from drying out in the oven is to coat the pepperoni slices in oil. Alternatively, you can simply spritz the pepperoni with oil once it's on the pizza. Another option is to layer the pepperoni underneath the sauce and cheese.
Serving Suggestions
As I mentioned above, the delicious ways to use vegan pepperoni are limited only by your imagination! Slice it, chop it, or pulse it in a food processor.
Enjoy vegan pepperoni straight from the fridge or in hot recipes like my popular crockpot lasagna!
We also really love it chopped up and added to salads. Thinly slice it for snack boards and to layer in sandwiches and wraps.
How to Store
Once completely cool, store vegan pepperoni in an airtight container in the refrigerator for up to 6 days. It also freezes well. Just make sure it is wrapped well to protect it from air and freezer burn. Then thaw the pepperoni in the fridge overnight before using.
Top Tip
The key to perfectly dense vegan pepperoni is to wrap the foil tightly. Seitan expands during cooking, so if the foil is somewhat loose you can end up with a few bread-y looking holes in your pepperoni. But don't worry, it will still taste amazing!
This is why I recommend using heavy-duty aluminum foil. Also, the layer of parchment paper between the foil and pepperoni helps reinforce the strength of the foil. This allows you to wrap it snugly and really twist the ends tight.
Recipe Video
Tap to play the video and see how easily the pepperoni comes together.
If you try the recipe I would love to hear from you! Comment below to let us know your favorite ways to use vegan pepperoni.
Recipe
Vegan Pepperoni
Equipment
- food processor - optional
- 6-quart instant pot - optional
Ingredients
Dry ingredients:
- 1¼ cups vital wheat gluten (155 g) - see Note 1 for measuring tips
- ¼ cup nutritional yeast
- 2 Tablespoons flour - such as oat or all-purpose
- 1 Tablespoon paprika
- 2½ teaspoons fennel seed, lightly crushed - see Note 2
- 1½ teaspoons red pepper flakes
- 1½ teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1½ teaspoons fine sea salt
- 1 teaspoon black pepper
- ⅛ teaspoon cayenne - omit for mild pepperoni
- ⅛ teaspoon allspice, optional
Wet ingredients:
- 2 Tablespoons olive oil - or smooth nut butter
- 1½ Tablespoons prepared mustard, yellow or stoneground
- 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
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Moe says
this recipe is so simple using the IP and delicious! I no longer have to buy this online. Lori, you knocked it out of the park! 🙂
Lori Rasmussen says
So glad you love it, Moe. Thank you!
Eileen says
Which Liquid Smoke is your preferred favorite in this recipe; pecan, apple, mesquite, or hickory?
Lori Rasmussen says
Hi Eileen, I've used mesquite most often because it's the easiest to find. Feel free to use whichever one you have/prefer.
Laurie says
I love using the Instant Pot for seitan, set it and forget it. I’m so glad to be able to make meat substitutes with good texture and flavor. This is the first seitan pepperoni recipe I’ve found that has enough spice - and I even left out the cayenne. Thank you!
Theresa Helligar says
This recipe is definitely a keeper!! Absolutely delicious. You nailed it for sure. Such a great recipe and so easy to make. I am so happy to have pepperoni back in my life again 🙂 Thank you for all your hard work!
Troy says
Just wanted to comment and say that I love this recipe so much. I've made it 3 times now and doubled it for my latest batch. I've been using it in pasta salad but want to start making pizzas and breakfast scrambles with it. Next time I want to make a bunch to keep in my freezer as a staple that's how much I love it haha. If you make this recipe, measure the spices properly and you don't need to adjust it -- it's seasoned perfectly 🙂 thank you for sharing this Lori!
Alannah says
Great recipe!
I used this as a base recipe & added caraway seeds instead of fennel , apple cider vinegar, gochujang paste, tomato puree, veg stock cube, sesame oil & turmeric (plus all the same ingredients otherwise as the recipe, but no liquid smoke).
!! My gosh !! The perfect spicy & sweet chorizo!
Was just a random assortment of spices/pastes at hand but oh my god what a beautiful accident!
You're welcome! 🙂
Joe says
This recipe is great! My wife and I are both surprised how good it is.
The one thing I've missed the most in the years since I've followed a vegetarian / vegan diet is sausage. I buy various types of vegan sausage from the store but they are typically overpriced and not all that great.
Now, I'll be making all of your sausage variations! Thank you so much.
Meg says
Does it get a different colour if steamed vs baked?
Lori Rasmussen says
Hi Meg - No, the color is the same either way. The only difference is on the outside of baked ones where it's in contact with the baking pan may get a little darker.
Vicky says
Hi fellow veges out there this vegan pepperoni really is as good as it sounds.
I used less wheat gluten and more chickpea flour and it still worked well. We are vegetarians and do eat cheese and don’t much like nutritional yeast, so I used fresh grated Parmesan instead.
Thanks for sharing the recipe Lori, I did steam it in basket over water in saucepan and it had cooked perfectly in 45 mins.
Thanks again
Vicky
Vicky says
Hi Lori
Sounds great, I’m going to make this today, however, I don’t have an instant pot. I wondered if I could steam the parcels in a steamer basket above a saucepan of water. I think it would take longer but would it work?
Thanks
Vicky
Lori says
Hi Vicky - yes, you're right! That will work just fine. You may have to carefully open up the foil to check on one to see when it's done. May take closer to 40 minutes.
Claudia says
This beat store-bought vegan pepperoni, hands down! I used my homemade sunflower seed butter in place of oil, decreased the red pepper flakes to 1 teaspoon and only used about 1/8 teaspoon cayenne pepper. I used half of one log on my homemade pizza under the cheese and it wasn't at all dry.
Clauia says
My IP doesn’t have a steam setting. I’m cooking them on the Meat setting which is 30 minutes. I hope it works.