Easy Vegan Pepperoni

I've been on a seitan roll!!! First with my vegan seitan steaks, then my seitan tenders, followed by sticky garlic & buffalo seitan bites. It took me a while and a whole lot (like a really a whole lot... (like I'm talking years)) of recipe testing before I got the hang of making my own seitan. But now that I've nailed the technique, I just can't stop making vegan meaty deliciousness! Luckily, you guys seem to be loving it too, as my steak recipe has become one of my most popular recipes on the blog, and the tenders are quickly catching up. All hail seitan!

Next up, my Easy Vegan Pepperoni recipe. I had a craving for a classic pepperoni pizza, and normally my go to would be my Smoky Sun-Dried Tomato Pizza in Fuss-Free Vegan cookbook, which is a super easy recipe where the sun-dried tomatoes are soaked in a marinade to make them taste like pepperoni. Perfect for if you are gluten-free or for a quick vegan pepperoni hack. But for a classic pepperoni taste, texture, and look, it was time to make vegan seitan pepperoni.

This recipe is my easiest seitan recipe yet, no food processor involved and no need to marinate. 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 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 works great on a pizza 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.

Print Recipe

4.99 from 52 votes

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. 

Recipe adapted from my Vegan Seitan Steaks, but shout out goes to The Easy Vegan's version for the funniest video. 

Prep Time15 mins

Cook Time30 mins

Cooling time1 hr

Total Time45 mins

Course : Side DishSnack

Cuisine : AmericanCanadianItalian

Servings: 2 pepperoni logs

Author: Sam Turnbull • It Doesn't Taste Like Chicken

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)

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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 loosely in a piece of aluminum foil then twist the ends closed. 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. 

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 Instagram and Hashtag #itdoesnttastelikechicken

Bon appetegan!

Sam.