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.
Easy Vegan Seitan Pepperoni
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 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
Nutrition
Bon appetegan!
Sam.
Barbara says
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.
One hack I found about the vital wheat gluten mess, if your cloth/sponge gets messy and you have a wood cutting board, just rub it on a wet wood board. My cutting board is bamboo and the clumps just rub off. I have no idea why this happens but it is like magic. The gluten crumbs don't stick to wooden spoons either.
Jess @ IDTLC Support says
Thanks for sharing your tips!
Genie says
I'm going to have to remember that because the gluten makes such a mess and seems to stick like crazy to everything else!
Kim says
Thank you for an amazing recipe using "normal" pantry staples. I made this one time before and again today. It's a no-mess, easy recipe to follow. It tastes better than any replacement that I have tried on the market. It's great as a snack or on pizza. I do add pizza toppings over it before baking so as not to dry it out or spray olive oil on top before baking. I do make my rolls longer than 6" (just my preference). The end result is wonderful. I slice it up and store it in the freezer for future pizza and it freezes very well.
Jess @ IDTLC Support says
Fantastic! Happy to hear it!
KM says
This is EXCEPTIONAL!
It has been over 25 years since I’ve had a pepperoni pizza. This was worth the wait. I made the olive oil version and it was perfect.
Thank you so much!
Karyn Thompson says
I haven't tried this yet, but am wondering about using the Instant Pot in Steam mode?
S says
Just did it, worked like a charm!
Elaine says
This recipe is delicious and so easy. Thank you for the excellent seitan recipes. I'm not a big fan of fennel, so I used 1/2 tsp cumin seeds, 1/2 tsp oregano, and 1/2 tsp thyme instead.
Guest says
Can you fry it instead of steam it?
Sam Turnbull says
You must steam them first to set the seitan, then you can fry once they are full steamed. 🙂
Debbie Gill says
You could fry pieces after you steam it and cool it I think. Once steamed it’s fairly solid.
Les says
Troubleshooting question... I've made this before and loved it! Recently I made it and the final texture was weird. Kind of "chalky."
Any thoughts on what I might have done wrong (kneaded too much or not enough)?
Thanks for all your great recipes!
Sam Turnbull says
Hi Les, is it possible that you forgot to add the oil, or maybe not enough oil? That could make it dry and chalky
Les says
Thanks for the reply!
There was clearly oil in it as well as being a “chalky” consistency.
I don’t know what I did differently this time. ♀️
But I’ve made it before with great success, so I will just move on and try again!
Jacob says
This recipe was super simple and the results were amazing! I hadn’t had anything close to a pepperoni pizza in 6 years, so I was super happy to have something that got the meaty texture as well as the flavor of pepperoni. Fantastic recipe. Thanks, Sam!
Joana says
Hello! I'm a newbie to veganism so I'm glad to find this amazing recipes. I've never done seitan before but I pretend to start working on it this week. I'll start from scratch by the washing flour method. My question is, can this sausages and steaks be made from the gluten dough I'll obtain from the whole flour? Or is it mandatory to use the gluten flour instead? Thank so much for your share.
Maria says
Hi Sam,
I'm thinking of making this, but need to know if using solid unrefined coconut oil will work? That's what I have on hand. It's the same brand as yours (Nutiva), but not refined.
Thanks a bunch!
Desiree A Roy says
Refined coconut oil is usually deodorized so has not coconut flavour. I you use regular coconut oil you will have the coconut taste.
Hope that helps 🙂
Barb S. says
Oh my gosh! This is my first successful attempt at making anything with vital wheat gluten. What a fool proof recipe and what wonderful results! I made half a batch and used most of it on a home made pizza, and the remainder went on a picnic with crackers and vegan cheese. WOW. I'm about to get in the kitchen and make a full batch, some to eat right away and some for the freezer to have on hand. I was almost ready to give up on making my own seitan but I have been motivated to explore more of the recipes on this site. I'm coming for you, vegan chicken tenders. Uh huh.
Sam Turnbull says
Haha! Amazing! I hope you love the seitan tenders as well 🙂
Rose says
Hi! Is it possible to sub something for the vital wheat gluten? I'm having a hard time finding it
Sam Turnbull says
No, unfortunately vital wheat gluten doesn't have a good substitute. You should be able to find it any any health food store, bulk food store, or on amazon. 🙂
Jacob says
Rose—if you still haven’t been able to find vital wheat gluten, you can try to make a dough with regular white flour and water and rinse the dough in running water until all the starch is washed off. This will leave you will a similar dough as if you had made it with VWG. Might not work as well, but it’s worth a shot. -Jacob
Damian says
It kinda looks like poop before you slice it
Holly says
That’s my favorite part.
Heather says
Thank you for the wonderful recipe. I made one fat pepperoni instead of 2 smaller ones to make pepperoni rolls. These worked perfectly.
Tricia Hein says
I've made this before, but today, I decided to try a trick I learned from the Netflix baking show Nailed it! (not a vegan show) One of the judges said that if you keep getting dough stuck to your hands, you can spray a little non-stick cooking spray on your hands. I tried it, and the seitan was so much easier to work with.
Amy Keraly says
Quick question. I am not a huge fan of fennel. Is there anything that could replace the fennel without compromising the integrity of the recipe too much?
Sam Turnbull says
Fennel is a classic spice in pepperoni, but you could sub it with another spice that you enjoy 🙂
Lisa says
OMG! This is amazing. My omni hubby LOVES it. He said he can't stop eating it. I have to have it in the fridge at all times. We eat it on crackers with cheeze! So good! Your recipes are helping me turn my omni family into vegans! Heeheehee!
Sam Turnbull says
Haha! Amazing!!
Valerie says
Amazing, thank You sooo much! I made pizza for my husband (who is plant based too) & my dad who eats meat. And they both loved it as much as myself. I appreciate all your recipes.
betty says
hallo! i'm italian (sorry for my english...), don't know how i discovered your blog but i'm getting crazy reading your recipes 🙂 yesterday night i tried this one and i think i'm dreaming: so perfect!!! the first log is already gone at lunch (2 person) simply with home made bread, i think the second will disappear tomorrow 🙂 so happy, thank a lot!!!
Sam Turnbull says
Aww that's wonderful! So happy you love it so much, Betty 🙂
JULIE PLEDGER says
Oh my gosh! So easy, so good. I made a calzone with this beautiful pepperoni and the melty stretchy gooey mozzarella. Absolutely the best! Thank you so much!
Sam Turnbull says
So thrilled you, loved it!!
Jon says
I didn’t read the part about omitting the water if using olive oil. Steaming for 30 minutes basically did nothing. Can I steam for longer or is this batch ruined?