Spicy, dense, and vegan, this pepperoni is perfect on pizza or for just snacking on by itself.

Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
additional:
30 mins
total:
2 hrs 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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.

  • 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.

  • 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

113 calories; protein 11.7g; carbohydrates 8.7g; fat 3.4g; sodium 348.8mg. Full Nutrition
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Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/02/2015
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 mention that it works great with parchment baking paper. double the recipe or if you're like me quadruple it. and yes it freezes great. I measure out just as stated and this is soo good, it's huge for those vegetarians who are missing the denseness of meat. The spice is right on but if you like extra spicy pepperoni add more cayenne. Read More
(21)

Most helpful critical review

Rating: 1 stars
06/21/2017
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 although it helped the kneading it still does not get smooth. Please advise.... Read More
34 Ratings
  • 5 star values: 28
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/02/2015
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 mention that it works great with parchment baking paper. double the recipe or if you're like me quadruple it. and yes it freezes great. I measure out just as stated and this is soo good, it's huge for those vegetarians who are missing the denseness of meat. The spice is right on but if you like extra spicy pepperoni add more cayenne. Read More
(21)
Rating: 5 stars
03/03/2018
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! Read More
(12)
Rating: 5 stars
04/08/2015
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!! Read More
(10)
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Rating: 5 stars
12/12/2017
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 some sesame chili oil for half the oil. I also turned off the oven after an hour and left it in there until cooled and used the broiler pan filled with water. I've done that with all seitans Really tasty all the pepperoni taste without the ickiness of meat. In response to Patricia--not having flour and falling apart- vital wheat gluten is basically flour with the starch washed out so it's low carb and all gluten. As you knead it it does get stringy and stretchy and tears. You don't have to worry about how it looks when you press it into a log in the foil it will swell with cooking and conform to the foil. You get used to how it is after doing it! Read More
(8)
Rating: 5 stars
04/17/2016
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 my #1 for seitan in the future. Read More
(5)
Rating: 5 stars
02/13/2018
It was great!! Based on reviews from my seitan group i doubled the seasonings except for the cayenne which I only increased by 50% and I did not change the amount of anise. I also added 2tsp of agar to make it more firm (but suddenly not necessary). I ground the fennel and anise in a coffee grinder before adding to avoid whole seeds in my dough. It is AMAZING and better than any vegan pepperoni I have bought in stores. Read More
(4)
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Rating: 5 stars
12/04/2017
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 reccomend once you get the spices right where you want them quadruple the recipe. I made a double batch in each of 2 bowls (4 total) then baked them all at once. I wrapped them all in plastic wrap and froze 3. Read More
(4)
Rating: 5 stars
03/15/2017
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 one change - I omitted the anise as I hate the taste of it (personal preference). When I went to buy liquid smoke there were two to choose from - I made this with hickory I'll try the Mesquite sometime too. This was so easy to make and has a fabulous taste! I'm having a hard time not eating it all at once. Definitely something I'll make again (went and bought more of the flour and yeast today in fact...) I'm curious about if it freezes well and if it's better to freeze it before or after cooking it. Read More
(2)
Rating: 5 stars
04/25/2015
LOVE this stuff. Used soy sauce instead of liquid aminos. had this on pizza and with scrambled eggs.. wonderful stuff Read More
(1)
Rating: 1 stars
06/21/2017
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 although it helped the kneading it still does not get smooth. Please advise.... Read More
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