Homemade 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 minues of hands-on prep time.Recipe adapted from Miyoko Schinner's peppy unpepperoni in The Homemade Vegan Pantry.
1 ½tablespoonsprepared mustard, yellow or stoneground
1 ½tablespoonssoy sauce or tamari
1 ½tablespoonsmaple syrup
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 to 3 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.
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.
*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 pizzaBefore using the pepperoni on pizza, marinate 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 under the pizza sauce.StorageStore 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.