Vegan Pepperoni

Name: Vegan Pepperoni
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 1/2 cups vital wheat gluten flour; 1/4 cup nutritional yeast; 1 tablespoon smoked paprika; 2 teaspoons fennel seed; 1 teaspoon salt; 1 teaspoon garlic powder; 1/2 teaspoon cayenne pepper; 3/4 cup water; 1/4 cup tomato paste; 2 tablespoons olive oil; 2 tablespoons soy sauce

Take your vegan pepperoni pizzas up a notch with this Vegan Pepperoni recipe! Made with vital wheat gluten and the perfect blend of spices, each slice tastes like the real thing. Perfect for pizza, sandwiches, snacking, and more!

Looking for more homemade vegan meat recipes? You’ll also love my Vegan “Chicken”, Vegan Steak, Vegan Carne Asada, and Easy Seitan recipes!

Why buy vegan pepperoni when you can make it at home? My Vegan Pepperoni recipe is the BEST because it’s easy to make with simple ingredients, has the same great “meaty” texture and slightly spicy flavor of real pepperoni, and can be used on homemade vegan pizzas, snacking boards, and so much more! One try and you’ll never go back to store-bought again.

Why you’ll love this homemade vegan pepperoni recipe

Simple ingredients = realistic results! A mix of vital wheat gluten flour, simple seasonings, and pantry staples make this the best vegan pepperoni you’ll ever taste.
It makes a lot – This recipe makes a large amount, which means you’ll always have some in the fridge or freezer to grab when a craving hits.
Perfect for pizza – If you can resist eating the vegan pepperoni slices straight from the log, I HIGHLY recommend layering them on a homemade pizza or in a calzone! Those “meaty”, well-seasoned slices are the key to the best vegan pizza.

Ingredients needed (with substitutions)

Vital wheat gluten flour – The vegan pepperoni is seitan-based and made with vital wheat gluten flour. Vital wheat gluten is the natural protein found in wheat and is often used to make vegetarian meats, as it creates a great “meaty” texture.
Seasonings – Nutritional yeast, smoked paprika, fennel seeds, salt, garlic powder, and cayenne pepper give the pepperoni a perfect balance of salty, peppery, and smoky flavors. Try not to skip the fennel seeds if you can help it—they’re key to the realistic flavor!
Water
Tomato paste – It’s important for color and an umami flavor. Don’t skip it!
Olive oil – Feel free to omit the oil to keep this recipe oil-free. The vegetarian pepperoni won’t be as moist or rich without it, but it will still be good.
Soy sauce – Tamari works well, too.

ingredients for vegan pepperoni in individual white bowls.

How to make vegan pepperoni

Find the complete recipe with measurements in the recipe card below.

Mix all of the dry ingredients together in a large bowl.

In a smaller bowl, whisk the wet ingredients together until combined.

using a wooden spoon to stir a dry flour mixture together in a large bowl.

whisking a red liquid in a glass measuring cup.

Pour the wet ingredients into the bowl with the dry ingredients.

Stir them together with a large spoon until you have a rough and shaggy dough.

pouring red liquid into a dry flour mixture in a large bowl.

using a wooden spoon to stir the vegan pepperoni ingredients into a dough in a glass bowl.

Transfer the dough to the kitchen counter and knead until the dough ball is somewhat smooth (it doesn’t have to be perfect!).

vegan pepperoni seitan dough on a piece of parchment.

Cut the dough into 3 sections and shape them into logs. Wrap each log in a sheet of aluminum foil and twist the ends closed.

If you would prefer to make larger pepperoni rounds, cut the dough into 2 sections, form them into larger logs, and cook for closer to 90 minutes.

Bake the vegan pepperoni directly on the oven rack for 60 minutes.

Remove the logs from the oven, unwrap the foil, and let them cool before slicing them into thin rounds. Enjoy!

Serving suggestions

One of my favorite ways to use vegan pepperoni is, of course, on a vegan pepperoni pizza. Slice up the log, layer the slices on pizza dough slathered with pizza sauce, shredded vegan mozzarella, and your favorite veggies, then bake!

If you want to take it up a notch, top the baked vegan pepperoni pizza with a few dollops of vegan pesto (after baking), crumbled tofu bacon, a sprinkle of red chili flakes, vegan hot honey sauce, or a drizzle of vegan ranch dressing.

But that’s not all! Here are even more ways to enjoy this seitan pepperoni:

Layered on a sandwich with vegan mozzarella slices, chopped lettuce, and vegan mayo
With crackers and vegan cheese squares for a Lunchable-style snack
In homemade vegan calzones
On a vegan charcuterie board with this Vegan Cheese Ball, crackers, spreads, and fresh fruit

Frequently asked questions

Can the vegan pepperoni be made gluten-free?

Unfortunately, replacing the vital wheat gluten flour with another flour (including gluten-free flours) will not work. Just like my Vegan Fried Chicken and Vegan Turkey Roast recipes, vital wheat gluten is essential to the pepperoni’s realistic “meaty” texture.

Do I need to steam vegan seitan pepperoni?

A lot of my seitan recipes, like my Vegan Ham Roast, are steamed in a steamer basket, but I prefer to bake the pepperoni instead. It’s easier and hands-off but still yields tender and moist veggie pepperoni.

How long does it last?

The leftover pepperoni will last for 4 to 5 days in the fridge. Keep the log wrapped in foil or plastic wrap, or store the pre-sliced pepperoni in an airtight container to keep it fresh and moist.

Can I freeze vegan pepperoni?

Yes, seitan pepperoni freezes very well! After it’s baked and cooled, wrap the pepperoni logs in a layer of plastic wrap or foil, then freeze for up to 1 month. Allow it to thaw in the fridge or on the kitchen counter before slicing and serving.

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