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    Home » Recipes » Seitan Recipes

    Vegan Pepperoni

    Updated Dec 16, 2022 by Lori · THIS POST CONTAINS AFFILIATE LINKS.

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    Vegan pepperoni is easy to make at home and tastes SO good you'll find yourself snacking on it straight from the fridge! It's meaty, tender, and generously spiced with paprika, fennel seed, and garlic. With both oven and Instant Pot instructions, prep is a breeze. Vegan pepperoni is perfect for pizza, vegan charcuterie and snack boards, sandwiches, and so much more!

    sliced log of vegan pepperoni on a cutting board showing the inside meaty texture.
    "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 enjoy the over-the-top flavor of pepperoni, you're going to LOVE this seitan pepperoni. We put loads of time into testing this one 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!

    Jump to:
    • Ingredients
    • How To Make Vegan Pepperoni
    • Recipe FAQs
    • Top Tip
    • Serving Suggestions
    • How to Store
    • More Vegan Meats
    • Recipe Video
    • 📖 Recipe
    • 💬 Comments

    We also love that it's seriously easy to prepare and can be used in so many different ways. Enjoy vegan pepperoni:

    • on pizza
    • in pasta casseroles
    • tucked into wraps, sandwiches, and calzones
    • alongside your favorite vegan cheeses and crackers on a beautiful, cruelty-free charcuterie board!
    • on top of baked potatoes
    • sliced and added to salads and pasta salads
    • and layered into quesadillas and taquitos!

    Whether you serve this vegan pepperoni cold or hot, the flavor and texture are just so satisfying.

    homemade vegetarian pepperoni pizza on a cutting board.

    Ingredients

    The ingredient list may look long at first glance, but it's mostly just spices. You'll also need a few other dry ingredients and flavorings.

    labeled photo of the ingredients and spices needed to make vegan pepperoni.
    The pepperoni starts with a base of vital wheat gluten, nutritional yeast, and just 2 tablespoons of another flour (I used oat).
    • 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; flour helps to soften the seitan and disrupt 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 much fat to this recipe, but a small amount does soften the pepperoni and provides moisture.
    • 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 recipe.

    How To Make Vegan Pepperoni

    Of all of my seitan recipes, this one is probably the easiest. The dough can be mixed in a food processor or by hand in a mixing bowl. And the pepperoni can be steamed in the Instant Pot or baked in the oven.

    2 photos showing crushing fennel seeds, then combining dry ingredients in food processor.
    1. Using a spice grinder or a mortar and pestle, partially grind the fennel seeds.
    2. In a food processor or large mixing bowl, combine the dry ingredients.
    2 photos showing texture of seitan pepperoni dough after blending.
    1. Add the wet ingredients and mix/blend until a dough forms.
    2. 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.
    wrapping log of seitan pepperoni in parchment and foil, then placing in Instant Pot.
    1. 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.
    2. 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.

    two logs of vegan pepperoni on a board with baking sheet and paprika in background.

    Recipe FAQs

    Is vegan pepperoni healthy?

    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.

    Is there a gluten-free option?

    Since this is a seitan recipe it is the exact opposite of 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.

    Is vegan pepperoni greasy like regular pepperoni?

    No, the pepperoni itself is not greasy. The amount of fat you can add to seitan is limited since it interrupts the formation of gluten. So adding too much oil can make seitan less firm. So this vegan pepperoni is lower in fat but also more dry. See the next question for an important tip!

    Can I use it for pepperoni pizza?

    Absolutely! To prevent the seitan pepperoni from drying out in the oven be sure to coat the pepperoni slices in oil first, or simply spritz the pepperoni with oil once it's on the pizza. Alternatively, if you're trying to reduce fat intake, you can layer the pepperoni underneath the pizza sauce.

    a photo of sliced homemade vegan pepperoni pizza.

    Top Tip

    The key to perfectly dense seitan pepperoni is to wrap the foil tightly. If the foil is somewhat loose, the seitan will expand during cooking to fill the foil package, and you may end up with bready looking holes in your pepperoni.

    I highly recommend heavy-duty aluminum foil for this recipe. Also, the layer of parchment between the foil and pepperoni helps to reinforce it and make it even stronger. This allows you to wrap it snugly and really twist the ends tight.

    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 lasagna or cheesy pasta bakes.

    We also really love it cold on salads, snack boards, and layered 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.

    More Vegan Meats

    • Vegan Chorizo
    • Easy Buffalo Wings
    • Easy Seasoned Seitan
    • Maple Breakfast Sausage
    • Andouille Sausage
    • Seitan-Jackfruit Vegan Ribz
    • The Easiest Vegan Chick-un Nuggets

    Recipe Video

    Tap to play the video and see how easily the recipe 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

    close up sliced log of seitan pepperoni showing inside texture

    Vegan Pepperoni Recipe

    Author: Lori Rasmussen, My Quiet Kitchen
    This easy vegan pepperoni is irresistible for snacking and perfect for everything from pizza and calzones to sandwiches and baked pasta! Seitan pepperoni can be baked OR cooked in the Instant Pot. Only 20 minutes of hands-on prep time, and the flavor is amazing!
    Recipe adapted from Miyoko Schinner's peppy unpepperoni in The Homemade Vegan Pantry.
    Servings: 6 servings
    4.91 from 20 votes
    Print Recipe Pin Recipe
    Prep Time: 20 mins
    Cook Time: 40 mins
    Total Time: 1 hr

    Equipment

    • food processor
    • 6-quart instant pot

    Ingredients 

    Dry ingredients:

    • 1 ¼ cups vital wheat gluten (155 g) - see Note 1 for measuring tips
    • ¼ cup nutritional yeast
    • 2 tablespoons oat flour or all-purpose
    • 1 tablespoon paprika
    • 2 ½ teaspoons fennel seed, lightly crushed - see Note 2
    • 1 ½ teaspoons red pepper flakes
    • 1 ½ teaspoons garlic powder
    • 1 teaspoon smoked paprika
    • 1 ½ teaspoons fine sea salt
    • 1 teaspoon black pepper
    • ⅛ teaspoon cayenne - omit for mild pepperoni
    • ⅛ teaspoon allspice, optional

    Wet ingredients:

    • 2 tablespoons oil - or smooth nut butter
    • 1 ½ tablespoons prepared mustard, yellow or stoneground
    • 1 ½ tablespoons soy sauce or tamari
    • 1 ½ tablespoons maple syrup
    • 2 teaspoons liquid smoke
    • ½ cup water
    Prevent your screen from going dark

    Instructions
     

    • Tear off two pieces of aluminum foil (preferably heavy duty), each about 12 inches long. Also tear/cut two smaller pieces of parchment paper just large enough to wrap around each log of pepperoni. If baking the seitan pepperoni, preheat oven to 325 degrees F.
    • In a food processor or a 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 made in a bowl.
    • Cut the dough in half, and shape each piece into a log about 5 ½-inches long. It's okay if they don't look perfect. Your veggie pepperoni 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.

    Instant Pot Instructions:

    • Add 1 cup water to the insert and place the trivet inside. Place the two foil packages on the trivet, and secure the lid. 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 that 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 logs on a baking sheet, and bake for 55 minutes, flipping at the halfway point. Remove from oven, unwrap, and let cool for 5 minutes before slicing. Or cool completely then store vegan pepperoni in an air-tight container in the refrigerator for up to 6 days.

    Notes

    Note 1: I highly recommend using a kitchen scale to weigh vital wheat gluten (as recipe is written, you want 155 grams). Otherwise it's easy to scoop up too much and end up with a very dry seitan. *If you don't have a scale, whisk the VWG first to fluff it up, then spoon it into the measuring cup and level off the top.
    Note 2: The fennel seeds don't need to be powdered, just broken up a bit. Easy ways to do this are with a mortar and pestle or in a coffee/spice grinder. 
    Tip for pepperoni pizza
    Before using the pepperoni on pizza, coat the slices in oil to prevent them from drying out during baking. Alternatively you can spritz them with oil after adding to the pizza. If you avoid oil, layer the pepperoni underneath the pizza sauce.
    Storage
    Store vegan pepperoni in an airtight container in the refrigerator for up to 6 days. It's also freezer friendly. Wrap well to protect from freezer burn. Thaw in the fridge overnight before using.

    Estimated Nutrition (per serving)

    Calories: 175kcalCarbohydrates: 11gProtein: 24gFat: 4gCholesterol: 0mgSodium: 868mgFiber: 3gSugar: 2g

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below!

    More Seitan Recipes

    • Easy Vegan Meatballs (TVP and Seitan)
    • Vegan Seitan Chorizo
    • Easy Seitan Nuggets
    • Vegan Pepperoni Pizza Pasta Bake
    967 shares
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      Recipe Rating




    1. Kelly

      September 24, 2022 at 7:35 pm

      Fantastic recipe. Per previous comments, I reduced the flour to 1 tablespoon. Definitely will make this again!

      Reply
    2. Saint

      September 20, 2022 at 7:53 pm

      Hello. I would really like to make this pepperoni. Is it necessary to use Anthony's? It is quite pricey. Would another/any vital gluten work? Also, can you freeze these? Thank you in advance!

      Reply
      • Lori

        September 20, 2022 at 8:06 pm

        Hi, no any vital wheat gluten is fine. And yes, seitan pepperoni freezes very well. Hope you enjoy it!

        Reply
    3. Robert

      April 21, 2022 at 11:12 pm

      I followed the recipe perfectly, using the instant pot steaming method. Pretty good, but a bit dry. Next time I will increase the oil slightly.

      Reply
      • Robert

        April 28, 2022 at 1:05 pm

        I'm replying to myself. I tried this recipe again with two modifications. I increased the oil by one tablespoon, using 2 1/2 tablespoons total. This was to address the dryness. Second, I added two teaspoons of organic beet powder to give the pepperoni more of a red color found in meat-based pepperoni. I believe that these changes improved an already-good recipe.

        Reply
    4. Eric L

      March 06, 2022 at 6:44 pm

      First of all, this is fantastic *real* pepperoni flavor and texture!
      Second of all, it has a much better flavor than the Sweet Earth pepperoni from my Kroger. We made two strombolis tonight, one with each type of pepperoni. Your recipe was SO much better!
      Two small changes: (1) I replaced the oil with Thai sweet chili paste. (2) Next time I will cut the "flour of choice" to just 1 tablespoon. The dough was drier than any other seitan I've made, but I don't want to mess with the balance too much because it was so good.
      After five years vegan, traditional pizza is back on the menu - woohoo!!
      Thank you, Lori. I looked at five pepperoni recipes and I'm so glad I made yours!

      Reply
      • Lori

        March 07, 2022 at 8:55 am

        Hooray! I'm so glad you loved it, Eric. Thank you for the amazing feedback!

        Reply
    5. Nils

      January 29, 2022 at 1:55 pm

      Yet another fantastic recipe!

      I mistook paprika for chili flakes (i know) so I was a bit confused when I saw the “red pepper flakes” later on in the recipe. My bad.

      I’m going to cut the fennel by half next time though, it’s too healthily fragrant for me. And I think a bit more garlic (even minced) would work too. This is an observation based on the ingredients I could find here and my personal taste of course.

      Overall great texture and it’s indeed very easy to make. Thanks for sharing the recipe with us!

      Reply
      • Nils

        January 29, 2022 at 1:57 pm

        I’m sorry, I forgot to ask:

        Do you think we can add more oil if we add a bit of powdered chia seeds?

        I’d really like it to be as junk-y as possible. I appreciate any ideas!

        Reply
        • Lori

          January 29, 2022 at 2:09 pm

          Glad you enjoyed it, Nils. That's a good question about the oil. You can always bump it up by a tablespoon and maybe reduce the nutritional yeast a bit. My favorite thing to do is slice it and then toss with a bit of oil. It makes the outside nice and greasy looking, in an authentic way. 😀 An infused olive oil could add some interesting flavor, too!

          Reply
          • Nils

            January 29, 2022 at 2:55 pm

            That makes sense. I’ll try frying in oil first. Thanks a lot for the tip!

            Reply
    6. Albertarose19@yahoo.ca

      January 01, 2022 at 12:32 am

      Hi, it seems you dont have a temperature to cook it in the oven?

      Reply
      • Lori

        January 01, 2022 at 8:29 am

        Hi, the temp is mentioned in Step 1, 325 degrees F.

        Reply
    7. TJ

      August 29, 2021 at 12:25 pm

      Absolutely delicious! And you were right, very very easy. Will make this recipe many many times I’m sure. Thank you. Our whole fam loved it!

      Reply
    8. Janet

      July 29, 2021 at 12:23 pm

      This was my first time making seitan and it turned out great! I can't wait to make a pizza to add this pepperoni to. I used my scale to weigh out the vital wheat gluten -- the measured amount seemed like too much. Anyway, it worked. Thanks for another great recipe and I am going to try the other ones also.

      Reply
      • Lori

        July 29, 2021 at 12:55 pm

        Woohoo! So glad you like it, Janet. I always weigh vital wheat gluten, too, just to be safe. 🙂 This pepperoni makes seriously delicious pizza! Just be sure to either marinate it in oil first, or if you avoid oil you can also layer it underneath the sauce so that it doesn't dry out in the oven.
        Thanks for the feedback!

        Reply
    9. Leigh

      July 18, 2021 at 4:01 pm

      Great recipe! I was able to successfully make tasty pepperoni. Am planning to make pizza tonight.

      Reply
      • Lori

        July 29, 2021 at 12:57 pm

        Thank you for the feedback, Leigh. So happy you enjoyed it!!

        Reply
    10. Erin

      May 29, 2021 at 11:39 am

      Omg! Very very new to being (mostly) vegetarian and first time making seitan anything! These are an amazing dupe for real pepperoni (taste + texture)! And, super easy to make, and loved that I could make them in my instant pot! Making pizza tonight!

      Reply
      • Lori

        July 29, 2021 at 12:56 pm

        Awesome! Glad you loved it, Erin!

        Reply
    11. Terri

      April 27, 2021 at 7:55 am

      Hi Lori! I'm super excited to try this recipe! Just a quick question: we have a mustard allergy in the family. Is there anything we can use as an alternative?

      Thank you!

      Reply
      • Lori

        April 27, 2021 at 8:38 am

        Hi Terri,
        Definitely! One tablespoon of vinegar will do the trick, apple cider vinegar or rice vinegar if you have one of those. Hope you enjoy the pepperoni!

        Reply
        • Francesca

          May 15, 2021 at 9:03 am

          Love it! Amazing! The best and super quick seitan pepperoni I’ve ever made! Perfect for pizza and sandwiches

          Reply

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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

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