Vegan Pepperoni Recipe

close up sliced log of seitan pepperoni showing inside texture

Prep Time 20

Cook Time 40

Total Time 1

Servings:6 servings

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.

Ingredients
US Customary | Metric

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.

Video

Notes

Note 1: I highly recommend using a kitchen scale to weigh vital wheat gluten (as the recipe is written, you want 155 grams). Otherwise it's easy to scoop up too much. *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. You can do this with a mortar and pestle or in a coffee/spice grinder.

Top Tip for Vegan Pepperoni Pizza:

Before using the pepperoni on pizza, toss the slices in oil to prevent them from drying out during baking. Alternatively you can spritz them with oil after adding to the pizza. Or if you avoid oil, layer the pepperoni underneath the pizza sauce.

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.

Nutrition