Vegan Pepperoni
Easy vegan pepperoni recipe made with vital wheat gluten flour (seitan) and the perfect blend of spices! Perfect on pizza, sandwiches or on a vegan appetizer platter with crackers and dairy free cheese.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Appetizer, Main Course, Snack
Cuisine: American, Italian
Servings: 12 servings
Calories: 90kcal
Wet Ingredients
- 3/4 cup water
- 1/4 cup tomato paste
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
Preheat the oven to 325 degrees F.
In a large bowl, mix together all the dry ingredients.
In a smaller bowl, whisk all the wet ingredients together until well combined.
Pour the wet into the dry ingredients and mix with a large spoon until it comes together. It will be like a dough that is pretty rough at this point.
Turn the dough onto a work surface and knead until smooth. Break into 3 sections and shape each section into logs about 2 inches in diameter.
Wrap tightly in aluminum foil, twisting the ends to secure.
Bake for 60 minutes, placing the foil-wrapped logs directly on the oven racks.
Remove from oven, unwrap and let cool for 5-10 minutes. Slice the pepperoni very thin, or thicker if desired. Store extra pepperoni in an air tight container or plastic wrap.
- Use homemade vegan pepperoni on pizza, in calzones, sandwiches or make your kids homemade lunchables with crackers and vegan cheese squares!
- If you shape the log very large, you will need to cook it for closer to 90 minutes. I like to make a few small logs to make smaller pepperoni rounds.
Serving: 1serving | Calories: 90kcal | Carbohydrates: 4g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Sodium: 411mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg