Vegan Pepperoni
Satisfy your cravings for spicy, smoky pepperoni with this irresistible Vegan Pepperoni recipe—perfect for topping pizzas, stuffing sandwiches, or enjoying as a savory snack. Made with vital wheat gluten and seasoned to perfection with bold spices like smoked paprika, fennel seeds, and red pepper flakes, this plant-based pepperoni delivers all the classic flavors you love. Infused with umami-rich soy sauce, liquid smoke, and a touch of maple syrup for subtle sweetness, the recipe features an easy-to-follow process of kneading and steaming to create a firm, sliceable texture. Ready in just over an hour, this homemade vegan alternative is delicious, protein-packed, and versatile—ideal for your next pizza night or meal prep session. Store it in the fridge or freezer for a flavorful, meat-free option anytime!
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Recipe Information
Ingredients
- 1 cup Vital wheat gluten
- 2 tablespoons Chickpea flour
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Sweet paprika
- 1 teaspoon Smoked paprika
- 1 teaspoon Fennel seeds, crushed
- 1 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Black pepper, ground
- 1 teaspoon Liquid smoke
- 2 tablespoons Soy sauce
- 1 tablespoon Tomato paste
- 1 teaspoon Maple syrup
- 0.75 cup Vegetable broth or water
Instructions
In a large mixing bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, sweet paprika, smoked paprika, crushed fennel seeds, crushed red pepper flakes, and black pepper. Stir well to evenly distribute the spices.
In a separate smaller bowl, whisk together the liquid smoke, soy sauce, tomato paste, maple syrup, and vegetable broth (or water).
Pour the wet ingredients into the dry ingredients and mix together until a dough forms. Knead the dough for about 3-4 minutes to develop the gluten and achieve a firm, elastic texture.
Shape the dough into a log approximately 6-8 inches long and 1.5-2 inches in diameter. Wrap the log tightly in aluminum foil, twisting the ends to secure it.
Place the wrapped log into a steamer basket over simmering water. Cover and steam for 45 minutes, flipping the log halfway through to ensure even cooking.
Once cooked, remove the log from the steamer and let it cool slightly before unwrapping. Allow it to cool completely before slicing for the best texture.
Thinly slice the vegan pepperoni to use as a topping for pizzas, in sandwiches, or as a snack. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
1031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1971 mg | 86% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 9.8 g | ||
| Protein | 183.4 g | 367% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1196 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
