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You know those moments when you're craving that perfect Teenage-Mutant-Ninja-Turtles-lookin' pizza or a scrumptious sandwich, and you wish you had that smoky, spicy, and savory pepperoni to elevate your dish? Well, fret not, because this vegan Pepperoni recipe is the solution to one of plant-based life's most important pizza problems.
Recipe tips tailored to what matters most to you:
Seitan is straight up wheat gluten, so there's no making this one GF. Sahhhwy
Double the batch and freeze the extra logs whole, wrapped well they keep for up to 3 months so pizza night pepperoni is ready to slice.
Buy vital wheat gluten in bigger bags online if you make a lot of seitan projects. Supermarkets or Whole Foods (AKA Whole Paycheck) charge a furtune for it.
Cut back the tamari slightly and let the paprika and fennel carry the flavor if you're watching sodium.
No liquid smoke on hand? Swap in smoked paprika, or brew a strong cup of lapsang souchong tea and use that in place of the water.
Kneading the dough thoroughly is essential for achieving the perfect texture.
When wrapping the pepperoni logs, make sure that both the parchment paper and aluminum foil are tightly sealed.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
I'm not gonna lie, you don't need to be in a pizza-making mood to love the heck outta this pepperoni. It's a simple miracle of nature when thinly sliced on vegan garlic bread, or minced and added to my vegan bolognese sauce, or ground and incorporated into meatless meatballs! I mean, while vegan pizza is the obvious place for your pepperoni to go, you've got lots of fun options, right?
I've spent countless hours perfecting this meatless pepperoni recipe because I know that the pep' rec' you're looking for has to be:
Easy to make
Quick to prepare
Without obscure ingredients
Chewy texture
More flavorful than the non-veg version ever could have hoped to be
And guess what? I've absolutely nailed it!
So, if you've been longing for that pepperoni perfection to top your pizzas, vegan cheese boards, sandwiches, or any dish that craves a spicy kick, you will love this recipe, and will agree that it's as good as it gets!
I'm never buying pepperoni slices from the store again! These are simple to make and come out better than a product like Field Roast. If I could figure out a way to make them really long and thin, I'd snack on them like a Slim Jim - and that's not something I ever thought I'd crave in my life! These are just great. Thanks for another "out of the park" sausage recipe!
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🥰 Why you will adore this vegan pepperoni recipe
✊ Vegan AF: Like all of my plant-based Italian recipes, this masterpiece is 100% crafted without animal products. No cholesterol, no avoidable harm to adorable living entities. That's just how food should be.
🧪 Science of Flavor: I have made over 1,000 pounds of my homemade seitan per week for over a decade through my restaurants and food trucks. Suffice to say that I have put in the hours to master the art of the smoky, savory, umami, and spicy profile that is essential to plant-based pepperoni magic. The science behind these flavors ensures every bite is bursting with deliciousness.
Tested and Approved Worldwide: Like all my vegan recipes, this one has undergone rigorous testing and approval by a massive group of cooks and recipe testers worldwide.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🍕 Ingredients for vegetarian pepperoni
Vital Wheat Gluten
There are two main ways to make seitan. One is by rinsing and washing high-gluten flour to remove the starch and bran, and the other is to use premade vital wheat gluten. I demonstrate both of these methods in my popular Seitan Masterclass. The basic raw seitan I demonstrate in that class can be used to make everything from tikka masala, to banh bao chay, and vegan fried chicken. In any case, this particular recipe follows a simple method using vital wheat gluten so that the results are consistent, and the process is pretty darn fool-proof.
Smoked Paprika
Paprika infuses deep smoky-sweet flavors and subtle heat into the mix. If you want a spicier sausage with more of a chorizo flavor, you can substitute chipotle powder, or if you just want heat without the smoky flavor, use cayenne pepper instead. Tweak the heat level to your personal taste.
Kashmiri Red Chili Powder
This Indian spice offers a mild, fruity heat and vivid red hue, contributing to the pepperoni's signature flavor and color. If you make this recipe, and want to know what else it can be used in, I'm absolutely head-over-heals in love with it in Indian recipes such as Punjabi chana masala, soya chaap, masala lotus seeds, and vegan butter chicken. Swap with mild sweet paprika if you can't find it.
Nutritional Yeast
Nooch, as we affectionally call it, is a cheese tasting yellow powder or flakes that adds a slight funky depth to this recipe, as well as vegan elotes (truly addictive grilled Mexican street corn). Omit if unavailable; there's no perfect direct substitute.
Fennel Seeds
These seeds add a touch of anise-like sweetness and aroma. As a matter of fact, I use them in a whole gaggle of my sausage recipes actually, such as my vegan Italian sausages and in my vegan breakfast sausage recipe. Caraway seeds or anise seeds can work out as alternatives.
Tomato Paste
In addition to giving the right color and texture to your seitan pepperoni, tomato paste adds a balanced sweetness and acidity that helps to deepen the overall pepperoni flavor. Another great option to use in place of the tomato paste is tatli biber salcasi, the classic Turkish pepper paste that makes dishes like Kisir, Lahana Sarma, and Mercimek Kofte so darned, well, Turkish tasting!
Rice Vinegar
You need some kind of acid to nail the perfect pepperoni flavor. My go-to is rice vinegar, which I use in everything from vegan sour cream to the dairy-free mascarpone I use in my vegan tiramisu. Apple Cider Vinegar, regular ol' white vinegar, red wine vinegar, or even lemon juice can all be used interchangeably in this recipe.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
📖 How to make vegan pepperoni
Nail this perfectly on your first shot by following these step-by-step instructions with helpful tips. Or you can follow along with the easy-to-print recipe card towards the bottom of this page.
Step One
Mix Dry Ingredients:
Combine Vital Wheat Gluten flour, smoked paprika, Kashmiri red chili powder, chili flakes, nutritional yeast, coarsely ground black pepper, garlic powder, and sugar in a large mixing bowl.
Step Two
Mix Wet Ingredients:
In a separate bowl, using the tines of a fork or a small whisk, blend dijon mustard, almond butter, tomato paste, water, liquid smoke, olive oil, and tamari until the thicker ingredients have broken down.
Step Three
Fuse Wet with Dry:
Gradually integrate the wet mixture into the dry ingredients, forming a sticky dough. Knead the dough for 6 minutes, whether by hand or with a stand mixer, until robust gluten strands develop. Let the dough rest for 5 minutes for the gluten to relax before you form and wrap it.
Step Four
Shape into Logs:
Divide the dough into two equal portions and roll each into 1-inch (2.5cm) diameter logs.
Step Five
Wrap and Seal:
Wrap each log securely in lightly oiled parchment paper, creating two tight cylinders. Then, tightly encase them in aluminum foil, ensuring secure ends.
Step Six
Preheat and Bake:
Preheat your oven to 325°F (165°C). Place the wrapped pepperoni logs on a parchment paper-lined baking pan and bake for 90 minutes.
Step Seven
Cool and Slice:
Once the seitan-based pepperoni has finished baking, allow it to cool in the refrigerator for a minimum of 3 hours or overnight. Once cooled, slice the pepperoni logs to your preferred thickness.
For extremely thin slices, you can use a mandolin slicer. To make slicing easier, briefly freeze the seitan pepperoni for approximately 30 minutes before using the mandolin. When slicing, rotate the sausage as you cut to prevent tearing, resulting in perfectly shaped circular pepperoni slices.
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👉Top tips
- Optimal Gluten Development: Kneading the dough thoroughly is essential for achieving the perfect texture. Pay attention to the dough's elasticity; it should be firm but not overly tough. If it feels too sticky, dust it with a bit of extra vital wheat gluten, and if it's too dry, add a touch of water or olive oil to loosen it up a little. Remember, a well-developed gluten structure is the key to the pepperoni's chewiness.
- Precision in Wrapping: When wrapping the pepperoni logs, ensure that both the parchment paper and aluminum foil are tightly sealed. This step is crucial to prevent moisture loss during baking and to maintain the pepperoni's juiciness. Double-check the seals to avoid any leakage.
- Mandoline Mastery: If you use a mandoline slicer for thin pepperoni slices, practice caution. These slicers are sharp, so always use the safety guard, and keep your fingers away from the blade. Additionally, maintain a consistent thickness for uniform cooking and results.
- Chilling Time: Don't rush the cooling process after baking. Allowing the pepperoni logs to cool in the refrigerator for at least 3 hours or overnight is crucial. This extended cooling period firms up the texture for easy slicing without crumbling.
🤷♀️ Recipe FAQs
Keep it refrigerated in an airtight container or wrapped in parchment paper and aluminum foil. Consume within a week for the best taste and texture.
Yes, homemade vegan pepperoni, and most seitan recipes in general (think seitan tikka masala, vegan bulgogi, seitan kofta), freeze great! Wrap it tightly, store it in an airtight container, and freeze for up to three months. Make sure to label the container, in case you forget what the heck it is!
You can use smoked paprika as a substitute for liquid smoke, but it won't be as intense. Another great option is to use brewed lapsang souchong tea in place of the water in this recipe. That is an excellent and easy way to naturally infuse smokey flavor in everything from homemade seitan to cultured vegan cream cheese!
Absolutely! Tweak the chili powder or smoked paprika amounts to suit your preferred heat level. Taste and adjust as needed. If you like an extra spicy sausage, consider mixing a small amount of fermented homemade shatta sauce into the dough.
While kneading is recommended for the ideal texture, a food processor with a dough blade can be used cautiously for a shorter duration to prevent overmixing. Try not to kill your poor food processor though. This dough is STRONG!
One option is to mix a few tablespoons of crushed pine nuts and chopped sun-dried tomatoes into the dough. Give the pepperonis a slightly softer mouthfeel by adding a spoonful of chickpea flour and onion powder to the dough. Maybe some dried currants if you are going to thinly slice the pepperoni to include in a vegan charcuterie board spread? Why the heck not!
I actually adore some thingly sliced, briefly roasted pepperoni on fettuccine with vegan alfredo sauce, or vegan marinara. I make my vegan baked ziti with ground sausage in the sauce, and this pepperoni works great for that too!
There are so many great Italian desserts to choose from. My top recommendations as a "donut chef", or whatever the heck I am are Bombolone and Zeppole.
Of course Italian dessert freaks can't go a week without some vegan tiramisu made out of espresso-soaked homemade ladyfingers and vegan mascarpone.
If you want a lighter dessert though, my vegan panna cotta or dairy-free creme brulee might be just your thingy!
✌️My faves to serve with plant-based pepperoni:
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Easy Vegan Pepperoni Recipe
Ingredients
- ¾ cups Vital Wheat Gluten
- 1 teaspoon smoked paprika
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon crushed red pepper flakes optional
- 2 tablespoons nutritional yeast
- ½ teaspoon fennel seeds toasted and crushed
- ½ teaspoon ground black pepper
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon sugar
- 1 teaspoon dijon mustard
- 1 tablespoon miso paste
- 2 tablespoons tomato paste
- ⅓ cup water
- ¼ teaspoon liquid smoke
- 1 tablespoon olive oil
- 1 teaspoon rice vinegar or apple cider vinegar
- 2 teaspoons tamari soy sauce, or vegan Worcestershire sauce
Instructions
- In a large mixing bowl, combine Vital Wheat Gluten, smoked paprika, Kashmiri red chili powder, red pepper flakes, nutritional yeast, coarsely ground black pepper, oregano, garlic powder, and sugar.
- In a separate bowl, mix dijon mustard, miso paste, tomato paste, water, liquid smoke, olive oil, and tamari to create the wet mixture.
- Gradually incorporate the wet mixture into the dry ingredients, forming a sticky dough. Knead the dough by hand or with a stand mixer for 6 minutes until it develops strong gluten strands.
- Allow the dough to rest for 5 minutes for the gluten to relax before you form it.
- Divide the dough into two equal portions and shape each into a 1-inch (2.5cm) diameter log.
- Wrap each log tightly in lightly oiled parchment paper, forming two neat round cylinders. Then tightly wrap them in aluminum foil, ensuring the ends are tightly sealed.
- Preheat your oven to 325°F (165°C). Place the wrapped pepperoni logs on a baking pan and roast for 80 minutes.
- After baking, let the seitan-based pepperoni cool for at least 3 hours or overnight in the refrigerator. Slice the cooled pepperoni logs to your desired thickness. For very thin slices, use a mandolin slicer. Seitan pepperoni is easier to cut thinly if you place it in your freezer for half an hour before cutting it with a mandolin slicer. I like to rotate the sausage as a slice to prevent tearing, so you end up with perfect, little circular pepperoni slices.
Video
Notes
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Deb Z says
Great pepperoni! Here's another question. Can you cook these in a smoker instead of the oven? For how long?
Also, still waiting on answer for instant pot pressure cooker.
Thanks Adam! You're the best.
Adam Sobel says
I haven't tested it that way, but I bet you can. Sorry I don't have timing info on it.
For the IP- pour 1 cup of water into the Instant Pot. Place the trivet or a steamer basket inside and arrange the wrapped logs on top. They should not sit directly in the water. Lock the lid and set the valve to Sealing. Pressure cook on Med-High Pressure for 45 minutes. Allow a 15-minute natural pressure release, then carefully release any remaining pressure.
Deb Z says
Can I cook this in an instant pot instead of baking? If yes, for how long? High pressure?
Thanks!
Deb
Deb Z says
Hey Adam! Great recipe. I make pizza frequently and it tastes like pepperoni!
I double the recipe and freeze so when I feel like making a pizza, the pepperoni is ready to go. How long would you cook this in an Instant Pot? Pressure on high?
Love your blog. One of the most interesting and always great outcomes. Love you!!!
Erik Schmid says
Wow Fabulous
Erik Schmid says
Chef Adam, I am certainly blown away by this recipe. I am not a vegan nor am I vegetarian. I only cook vegetarian , vegan food basically for my wife and then If we go out, I might eat meat. This pepperoni is out of this world, I was one that did not like pepperoni. This has totally changed my mind and the fact that this is vegan pepperoni. It has the same texture and same flavor just wonderful. You may convert me. This is the second vegan meat recipe I have made the other one vegan corned beef another WOW!
Erik K Schmid says
Hi Adam, just made this, my question is can it be frozen and if so for how long? Thanks Erik
Adam Sobel says
It sure can be! If wrapped well it can freeze for up to 3 months.
Meg says
Pizza night… this is great. The first time, I overcooked…I couldn’t believe it would only take 30 mins. This time? Perfect. And I used a pepper paste, a little more moisture than tomato paste, so the texture is softer. But perfect for crisping up on a pizza. Taste is excellent! Thank you Chef Adam.
Adam Sobel says
So glad you loved it, Meg!
Elke says
I’m never buying pepperoni slices from the store again! These are simple to make and come out better than a product like Field Roast. If I could figure out a way to make them really long and thin, I’d snack on them like a Slim Jim - and that’s not something I ever thought I’d crave in my life! These are just great. Thanks for another “out of the park” sausage recipe!
Clair says
I made this. Increased the spices and added vegan ham and beef powder. It rocks!! Better by far than $$Yves$$.
I will make this every week.
Question; shouldn't the tapi pearls be soaked to soften. They seemed a little hard and kept falling out when I sliced the peppo.
Adam Sobel says
When I wrote and tested this, I did it with tiny tapioca pearls which softened as the pepperoni cooked. However, since publishing, a couple of people have had issues, with using the wrong size tapioca, so I am gonna take it out of the recipe so people don't have any probs. Glad you loved it, Clair!
Clair says
Hi!
I found if I hydrate the pearls they don't tumble out when slicing. I love the look they give in the final product and the texture too!
-Clair
Adam Sobel says
Great tip! Thanks, Clair. ❤️