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Seitan Pepperoni

Rated as 4.67 out of 5 Stars

"Spicy, dense, and vegan, this pepperoni is perfect on pizza or for just snacking on by itself."
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2 h 20 m servings 113 cals
Original recipe yields 12 servings


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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Mix vital wheat gluten flour, nutritional yeast, mustard powder, paprika, fennel seeds, salt, black pepper, garlic powder, cayenne pepper, anise seeds, and sugar in a large mixing bowl.
  3. Stir water, tomato paste, olive oil, liquid amino acid, and liquid smoke flavoring together in a separate bowl or measuring cup. Stir wet mixture into flour mixture until dough is evenly mixed. Turn dough onto a work surface and knead until smooth; shape into a log that is 1 1/2 to 2 inches in diameter. Tightly wrap log in aluminum foil, twisting the ends to secure.
  4. Bake in the preheated oven for 90 minutes. Unwrap pepperoni and cool to room temperature; store in refrigerator in an air-tight container or wrapped in plastic wrap.


  • Cook's Notes:
  • Soy sauce can be used in place of the liquid aminos.
  • If using a blender, pour wet ingredients into a well in the center of the dry ingredients, pulse on high speed 5 to 6 times, scrape down the sides, and repeat until well-combined.

Nutrition Facts

Per Serving: 113 calories; 3.4 g fat; 8.7 g carbohydrates; 11.7 g protein; 0 mg cholesterol; 349 mg sodium. Full nutrition

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  1. 18 Ratings

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Most helpful positive review

Just made it! Great taste and texture!! Used soy sauce instead of amino acid (I'm vegetarian not vegan). Also added extra cayenne because I like it spicy! Totally worth making!!

Most helpful critical review

There is no flour in this recipe other than vital wheat gluten??? I'm finding it hard to get it smooth even with lots of kneading, and it crumbles apart. I tried adding a bit more liquid and alt...

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Just made it! Great taste and texture!! Used soy sauce instead of amino acid (I'm vegetarian not vegan). Also added extra cayenne because I like it spicy! Totally worth making!!

Really good! I used about a teaspoon of fennel and no anise-cause i know I don't like that. For my taste, I would also leave out the fennel. I say that about everything I use it in. I did use so...

I am Whole Foods Plant Based No Oil. I merely omitted the oil in this recipe and steamed it in my IP for 45 mins. It was excellent!

I've made this a couple times. It was bland the first time but doubling the spices made it delicious. I steam the seiten in foil wrap to cook, with great results. This recipe will definitely be ...

this is a lifesaver. tastes better than the meat version as it's not greasy. I use it not only on pizza, but it makes a great sandwich. I am against baking with aluminum foil so I wanted to m...

I love this! I'm not vegan or vegetarian, I was just curious and liked the idea of pepperoni without the greasy fatty feel and taste of real pepperoni. I made this as per the recipe with only on...

This recipe is great. Growing up Italian, pepperoni was my candy bar. A snack was pepperoni and provolone. The first bite is a little "wheaty" then the seeds kick in and it's real pepperoni. I r...

Just made this today... It is amazing! The best pepperoni I have ever had, vegan or not. I followed instructions exactly, baked it the full 90 mins and it came out perfect. It is so good I could...

LOVE this stuff. Used soy sauce instead of liquid aminos. had this on pizza and with scrambled eggs.. wonderful stuff