Author: 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! 🍕
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
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. 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.
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Vegan Seitan 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.
Jenn says
Hey Sam!
Great recipes here. I’m about to try the pepperoni. Any ideas on how to make crumbles? Thanks
Sam Turnbull says
Try my Tofu taco Crumbles 🙂
Srivani says
Made this pepperoni yesterday and it’s by far the best pepperoni - I was never a big pepperoni fan when I ate meat... just kinda tolerated it on pizza. This recipe, however, is super easy and so tasty.
Sam Turnbull says
Haha! That's amazing! Who knew I could convert a non-pepperoni fan! 🙂
Lovethescents says
Made this today and absolutely loved it, as did my family. Have also made your seitan bites and steaks along with your sauces, all fantastic <3 Thank you <3
Sam Turnbull says
Wonderful!! Thrilled you are loving all my seitan recipes so much 🙂
Sharon Vega says
Is there any way to skip or sub the oil?
Sam Turnbull says
Not for this recipe, I'm afraid. But you could make my seitan steaks instead and slice them up for something similar. 🙂
Kimberly says
Will the seitan stay in a log if I just use parchment paper or is there another alternative that you would suggest?
Sam Turnbull says
I would suggest wrapping it in parchment paper and then wrapping in cheesecloth to hold the shape. The seitan will expand and you want something strong to hold it in shape. Enjoy!
Samantha Brooks says
Just made this! The taste & texture is phenomenal! Thanks for the recipe Sam!
Sam Turnbull says
Yay!!! Thrilled you love it so much, Samantha (great name by the way) 😉
Jane Toomajanian says
Just finished making Seitan Pepperoni. The recipe was very easy. It's in the fridge cooling and I can't wait to slice some up for my pizza that I'm making tomorrow night. I've also made your Seitan Steak and Seitan Tenders and they were fantastic. I was wondering if you had any thoughts or plans to put together a recipe for vegan chorizo. If so, I'd love to try it!
Sam Turnbull says
So thrilled you are loving all of my seitan recipes, Jane! Vegan chorizo, love that idea! I will add it to my list 🙂
Becky Mighton says
This is brilliant!!! I really enjoy your posts and recipes. My husband and I celebrated our one year anniversary of eating vegan in mid-December! Your recipes make it so easy and your enthusiasm is infectious. Thank you for all your hard work.
Sam Turnbull says
That's wonderful, Becky! Happy Veganniversary 🙂 I am so thrilled I have been able to help you enjoy your transition 🙂
Coreen says
Hi Sam! I'm really not a fennel fan, but I'd love to be able to make my own vegan sausage. Is there a different herb you would recommend instead? Thanks!
Sam Turnbull says
You could just omit it. Enjoy!
Yulca says
I used dried basil instead, about 1 tsp I'd say. I really liked it!
Laura says
Any gluten free version? Looks really good! I hope you have a GF substitute:-)
Sam Turnbull says
Unfortunately, there is no good substitute for vital wheat gluten. 🙁
Cal says
I loved loose meat or maid rite(c) sandwiches and I loved pepperoni sausage as a snack and on pizza. So seeing your recipe I thought why not combine them for a pepperoni loose meat sandwich. I combined your spices in a cup of boiling water and added a cup of TVP. After mixing thoroughly I added a half cup of ground walnuts (for texture) and behold--a delicious pepperoni loose meat sandwich. Next I will have one with your delightful vegan mozzarella cheese for a pepperoni pizza sandwich. As soon as I get some vital wheat gluten I'll make the vegan pepperoni sausage for snacking. You share great recipes!
Sam Turnbull says
Awesome, glad you had fun playing around in the kitchen, Cal 🙂
Kristy says
I searched the web for Vital Wheat Gluten substitutes. I found some, but not many that have good results. I also searched the images to see what it looks like. Can you describe the texture and if it is a flour or more of a sticky substance? I need a substitute for it - Gluten intolerant... Thanks!
Cal says
It's like a fine flour.
Sam Turnbull says
Hi Kristy, unfortunately, as vital wheat gluten is literally just gluten there is no good substitute. Gluten is what makes bread stretchy and elastic, which is why gluten-free bread can lack those qualities. Vital wheat gluten provides that stretchy elastic texture to make a very convincing meat texture.
Sam Turnbull says
Hi Jo, actually no oil is considered healthy as they are a processed food with zero nutrients. Calories would be the same with olive oil. My recipes are not health focus, they are delicious and vegan, those are my only requirements.
Bob says
I do want to try this?
Sam Turnbull says
Great!
Andrea says
Hi Sam
I am excited by these recipes, can you post one for a Vegan Pizza dough and all
Thanks so much
Sam Turnbull says
Happy to hear that, Andrea! I have my vegan pizza dough recipe in my cookbook Fuss-Free Vegan 🙂
Srivani says
The pizza dough in Fuss Free Vegan (Sam’s book) is so incredibly easy! One of 101 great reasons to get the book!
Sam Turnbull says
Aww thanks Srivani 🙂
Maureen Cram says
Definitely going to make this for my American husband! I have a recipe that works well but is a lot more time consuming than this one (from a well known recipe book). Thanks again for such great recipes xxx.
Sam Turnbull says
You're most welcome, Maureen! I hope you love my easier version 🙂
Lili says
You are a brilliant and innovative girl and I always enjoy reading your posts. 🙂
Sam Turnbull says
Aww thank you so much, Lili! Thrilled you enjoy my posts so much 🙂
Meg says
So thankful for all you do on the web. Lost all your lovely well used cookbooks in wild fire. So thank you for posting these to keep me going. Lost vitamin also and miss my morning smoothies.
Sam Turnbull says
Oh no, sorry to hear that, Meg. Glad you are enjoying my recipes, best of luck 🙂
Christine says
Seitan and 666 calories. haha. 🙂
Sam Turnbull says
Haha! I didn't even notice that. The 666 calories is a total coincidence! Haha 🙂
Susana says
Hi Sam
I am so excited to try this recipe. I love the ingredients you are using.
More seitan recipes please
I'll let you know how it turns out
Have a great day
Susana
Sam Turnbull says
Wonderful! Thrilled you are enjoying my seitan recipes so much, Susana. I hope you love it 🙂