I often mention on this site that I was never a fan of meat growing up. But there are a few exceptions. Pepperoni is one of them. I was always a sucker for a big slice of pepperoni pizza! Well, vegan pizza is easy enough to make, so I decided it was time to make some vegan pepperoni to top my pizza. It was way easier than expected! Pepperoni is a type of sausage, so I adapted my vegan breakfast sausage recipe, which is basically a bit old seasoned log of seitan, which has the perfect texture to make meatless pepperoni. I switched up the spices and seasoning to give the recipe some pepperoni flavor, chilled it and sliced it thin. It was just the vegan pizza topper I’d been craving!
Ingredients You’ll Need
Vital wheat gluten. This is the main ingredient in seitan and it’s an essential one in this vegan pepperoni recipe — no substitutions! Look for it in the natural foods section of your supermarket.Chickpeas. We’re using canned or precooked chickpeas. You could substitute with cannellini beans, or even kidney beans or black beans, although it will affect the color of your pepperoni.Garlic.Water.Soy sauce. Tamari or liquid aminos can be substituted if needed.Olive oil. You can leave this out for an oil-free version of the recipe, but since conventional pepperoni is pretty fatty it will make your vegan version taste more authentic.Red wine vinegar. White vinegar or apple cider vinegar can be substituted if needed.Maple syrup. Other liquid sweeteners such as agave will also work.Liquid smoke.Spices. We’re using paprika, fennel, onion powder, red pepper flakes, cayenne pepper, and black pepper.
Equipment You’ll Need
This recipe works best with a food processor, but can be made without one if needed. You’ll also need a large steamer for this recipe. Ideally you want something large enough to fit two 8-inch pepperoni logs. If you have something that’s too small for that you can split the recipe up to make four 4-inch logs, steaming them in batches if needed. I used a 9-inch bamboo steamer with a wok and it worked perfectly!
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Place all of the ingredients into your food processor bowl. The only prep you’ll need to do is draining the chickpeas and mincing the garlic before they go in.
Blend the ingredients to a smooth dough. The mixture will look pretty crumbly in your food processor, but you can test a small amount by pinching it in your hands. It should hold together. If not, add some water and blend again.
Tip: Don’t have a food processor? Mash the chickpeas in a large bowl, then stir in the remaining ingredients. Knead it by hand a bit to make sure everything is well mixed.
Divide your dough into two equal portions, then roll each into a log and place it on a sheet of foil.Roll the logs in their respective foil sheets, pressing and shaping the logs as you roll so that your logs are each about 8 inches long.
Tip: If you prefer to cook without aluminum foil, use parchment paper instead. It’s a little bit more challenging to work with, but the recipe will turn out just fine!
Place your foil-wrapped logs in your steaming device and steam them for 40 minutes.Let the logs cool when they’re done cooking, then seal them up and chill them for a few hours.Slice your vegan pepperoni logs and enjoy!
Leftovers & Storage
Leftover vegan pepperoni will keep in an airtight container in the refrigerator for about 5 days, or in the freezer for about 3 months. Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
