FEATURED COMMENT:
This is the best pepperoni ever! I am making it for our snack board for the big game on Sunday. I always have this pepperoni on hand. I slice and freeze it for easy use. - Barbara
This recipe is my easiest seitan recipe yet, no food processor involved and no need to marinate. Super simple instructions: Just mix everything together in a bowl, roll up in foil, steam, cool, and enjoy! This can be made ahead of time and stored in the fridge for up to two weeks, or freeze them to save for another time.
It's sensational on a pizza, but it's also great to enjoy as a snack on a vegan cheese board, is sandwiches, or even just with some crackers.
To make easy vegan pepperoni:
Mix together all of the ingredients in a large bowl. This recipe makes 2 vegan pepperoni logs, but feel free to half or multiply the recipe as needed to make however many pepperoni logs you like!
Once the mixture starts to come together, finish mixing by hand, kneading the dough for 2 - 3 minutes to make sure it's combined well. Kneading will also make the seitan have a chewier texture which works well with this pepperoni recipe.
Divide the dough into two pieces then roll the dough pieces into two logs about 6 inches long each. Roll each log up loosely in a piece of aluminum foil then twist the ends closed.
Add several inches of water to a large pot with a steamer basket and bring to a boil. Steam for 30 minutes. Oil may release during steaming and appear in the steamer basket and water, and that's ok. After 30 minutes, remove the logs from the steamer and allow to cool completely in the fridge. The logs will have puffed up in the foil and become tight. Once cooled, remove the foil and they are ready to slice and enjoy as you like!
This vegan pepperoni has an amazing flavor and works great on a pizza as pepperoni slices or served on a snack board.
Common Questions:
- Is Vegan Pepperoni Available Gluten-Free? Vital wheat gluten is essential to this recipe, and there is no substitute. Therefore this recipe cannot be made gluten-free. For a vegan gluten-free chicken inspired recipe try my Baked Tofu Bites recipe.
- How Long Can Vegan Pepperoni Last? Make these pepperoni's ahead and store them in the fridge for up to 2 weeks or in the freezer for longer.
- What is an alternative method to making Vegan Pepperoni? If you prefer to avoid aluminum foil, roll the pepperoni up in parchment paper, and then roll the parchment paper wrapped pepperoni up in cheesecloth and tie the ends closed.
(click stars to vote)
Easy Vegan Seitan Pepperoni
Perfect to top your pizza. It's surprisingly easy to make, tastes way better than store-bought. Can be stored in the fridge or freezer so you have it on hand whenever you need vegan pepperoni.
Servings: pepperoni logs
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Ingredients
- 1 ½ cups vital wheat gluten
- ⅓ cup tomato paste
- ⅓ cup soy sauce
- ¼ cup refined coconut oil, cooled so that it's solid
- ¼ cup water
- 1 tablespoon whole fennel seeds
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 teaspoons crushed red pepper flakes, (reduce or omit for less spice)
Instructions
- Add several inches of water to a large pot with a steamer basket and bring to a boil.
- In the meantime, mix together all of the ingredients in a large bowl.
- Once the mixture starts to come together, finish mixing by hand, kneading the dough for 2 - 3 minutes to make sure it's combined well. Kneading the seitan will also give the vegan pepperoni a chewier texture.
- Divide the dough into two pieces then roll the dough pieces into two logs about 6 inches long each. Roll each log up in a piece of aluminum foil then twist the ends closed.
- Steam for 30 minutes or until its internal temperature reaches at least 160°F (71°C) when tested with an instant-read thermometer. If the temperature goes higher, that's perfectly fine—you can't really oversteam seitan. Oil may be release during steaming and appear in the steamer basket and water, and that's ok. When done steaming, remove the logs from the steamer and allow to cool completely in the fridge. The logs will have puffed up in the foil and become tight.
- Once cooled, remove the foil and they are ready to slice and enjoy cold, top a pizza with, or enjoy it any way you like. * Learn my secret tricks to making perfect seitan in my free masterclass. Click here to learn more and register.
Notes
Coconut Oil: the coconut oil should be solid to make this recipe and get the best texture. To make sure your coconut oil is solid, store it in a cool place or the fridge. If needed you can replace the coconut oil for olive oil. If you use olive oil, omit the water. The olive oil pepperoni will have a grainier texture but will still taste good.
Aluminum foil alternative: if you prefer to avoid aluminum foil, roll the pepperoni up in parchment paper, and then roll the parchment paper wrapped pepperoni up in cheesecloth and tie the ends closed.
Freezing and Storing: make these pepperoni's ahead and store them in the fridge for up to 2 weeks or in the freezer for longer.
Vital wheat gluten is essential to this recipe, and there is no substitute. Therefore this recipe cannot be made gluten-free. For a vegan gluten-free chicken inspired recipe try my Baked Tofu Bites recipe.
Steaming tips: I recommend getting a steamer pot if you plan to make seitan often, or you can use a DIY method if you do not have a steamer.
Cleaning tips: vital wheat gluten is very sticky and can destroy dish brushes and cloths. So what I like to do is save old clothes, sheets, or towels that are too shabby to donate, and cut them into rags. I use these rags to clean up after preparing a seitan recipe and discard the rag once finished.
Nutrition
Serving: 1log of pepperoni (recipe makes 2 logs) | Calories: 666kcal | Carbohydrates: 30g | Protein: 75g | Fat: 30g | Saturated Fat: 24g | Sodium: 2572mg | Potassium: 832mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2985IU | Vitamin C: 10.2mg | Calcium: 202mg | Iron: 8.8mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!
Kim says
I made this recipe this morning. I only changed a couple of ingredients on this and I cooked it a little longer than 30 minutes. here's a pic of the finished product, I can't stop eating this, lol.
I wanted to post a pic, but I can't.
Liam says
Is there a coconut oil alternative (vegetarian or vegan)? thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Liam, I offer a substitution in the recipe notes but it is maybe not easy to see at a glance so here it is "If needed you can replace the coconut oil for olive oil. If you use olive oil, omit the water. The olive oil pepperoni will have a grainier texture but will still taste good."
Nancy Stein says
Our family's go to for pepperoni!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy to hear that!!
Bianca says
Every time I come back here for this recipe I'm shocked with its photo
specially if you squint!
Aaaaaanyways... it's super quick and easy to make. No need to buy pepperoni ever
Sam Turnbull @ It Doesn't Taste Like Chicken says
haha! Whoops!
Moxie says
Wow! This is crazy good! I was able to use my food processor to make the dough, so it was also ridiculously easy. My son would not stop swiping pieces to snack on and was amazed when I told him I made it. Used it on a pizza tonight, but will make again soon for a vegan charcuterie board.
Jess @ IDTLC Support says
That's fantastic and we love to hear it! Thanks for sharing. 🙂
Yolanda says
How long do you process and do you just add the liquids to the dry ingredients and process for ____ minutes?
I ask because I have carpal tunnel and kneading causes distress
Thank you
Moxie says
Sorry, just saw this. Honestly, I just put everything in the food processor and pulsed till it came together, and then for about 30 sec more. Worked a charm!
Melissa says
Super tasty! I’ve made this a couple of times and it’s always eaten quickly. I did sub avocado oil for the coconut oil and slightly cut the water, but’s very good. Will continue making.
Jess @ IDTLC Support says
That's great! Thanks for sharing!
Dee says
can I use coconut butter instead of coco oil?
Sam Turnbull says
Hi Dee, no that will not work the same for this recipe. Enjoy!
Audrey says
Would you please make a mini pepperoni version, Pepperoni Mini Slices (1-3/8" Diameter). How many logs would your recipe make and what would the steam time be changed to? Nutrition Info...
Regular Size Pepperoni (1.75" Diameter) 14 slices per oz.
Sam Turnbull says
Hi Audrey, you can do this by just the dividing the dough into smaller pieces and rolling into skinny logs and wrapping the logs in foil. The steaming time could be a little less, but there is no risk of over steaming seitan, so I say just keep the steam time the same. Hope that helps!
Wayne K says
A note on freezing: Prior to freezing, I've found it useful to allow the links to cool overnight in the refrigerator. Then, the following day, remove them from the "wrapper" and slice them while cold. I lay the slices overlapping by about 50% on parchment paper that I cut to fit into a freezer safe storage container. Mine is about 6-inches square and each layer holds about 36 - 42 slices - enough to cover a whole pizza.
A little spritz of light oil from a spray bottle on the pepperoni before adding to a pizza provides an even more authentic texture.
Thanks for sharing this, Sam!
Jess @ IDTLC Support says
Thanks for sharing your tips!
Christine says
The flavour is pretty good but my pepperoni still retained that wheaty flavour common in seitan based products. I found the dough hard to roll out because it was simultaneously crumbly and too elastic. I followed the recipe as stated without deviation. After slicing the pepperoni I placed it in the oven on low heat to dehydrate it further and improve the texture because it was too soft after steaming and cooling.
Jules says
Hi Sam,
I've tried to make this recipe twice now and both times the dough did not come together and become stretchy/elastic the way I am used to with seitan and instead stayed crumbly. On my second try I added a bit more liquid which helped it hold together slightly better, steamed for longer, and let the logs cool over night before opening the foil. The finished product is slightly better this time, but the texture is still more crumbly than chewy. Any tips?