AppetizersRecipesSnacks

Spicy & Smoky Vegan Pepperoni Recipe

posted by Melissa Huggins July 18, 2018 9 Comments
Wood cutting board with cheese, crackers, almonds and vegan pepperoni White wine on the side.
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Vegan Pepperoni Recipe – perfect for sandwiches, a party platter or your favorite pizza! It’s loaded with peppery, spicy & smoky-sweet flavors that’ll keep you coming back for more. 

 

Vertical view of vegan cheese, olives, crackers and vegan pepperoni recipe on a wooden cutting board.

 

If you’ve been looking for the perfect pepperoni for your Vegan Pizza, you can end the hunt! You’re going to love this Vegan Pepperoni Recipe!

I’ve been buying Field Roast Sausages for years and I use them for a variety of recipes. They have clean ingredients and taste delicious! Unfortunately, they don’t have Vegan Pepperoni yet, and I wasn’t happy with the taste of other brands. So, I decided to try my hand at it.

Field Roast uses vital wheat gluten for their sausages and I’ve never used it before, so I searched online for easy tips and tricks. I landed on this hilarious video by The Easy Vegan.

I made his recipe with the vital wheat gluten and the pepperoni texture came out perfect, I just made some flavor adjustments to suit my personal taste. You guys have to try this!

This recipe isn’t gluten-free, but I’m going to work on a version soon. So, stay tuned!

 

It’s so simple to make! Take a look…

Ingredients for Vegan Pepperoni Recipe

Dry Ingredients: (full amounts in recipe card below)
Vital Wheat Gluten
Italian Seasoning
Smoked Paprika
Granulated Garlic
Granulated onion
Ground Coriander
Fennel Seeds
Sugar
Salt
Fresh Cracked Pepper
Red chili pepper flakes


In a large bowl, whisk all the dry ingredients together to combine well and set aside. 

 

Wet Ingredients

Low Sodium Vegetable Broth
Olive Oil
Tomato Paste
Vegan Worcestershire Sauce

In a small bowl whisk all the wet ingredients to combine well.

 

Now the fun part!

Preparing the dough is like a weird science experiment. It will become thick and rubbery and will seem inedible, but I promise, it will all be tasty in the end.

Pour the wet ingredients into the large bowl of dry ingredients and stir to combine. It will start to thicken up and form a dough. Now, using your hands, incorporate everything well by kneading for 1-2 minutes. Move the dough around in the bowl to sweep up the mixture on the bottom (you don’t have to get everything).

 

The final step

Split the dough in half and roll each piece into a sausage-shaped log (it doesn’t have to be perfect). Now wrap tightly in parchment paper followed by aluminum foil. Make sure the foil is overlapped or it will open during cooking. Twist the ends tightly to seal.

* Note: The parchment paper is optional and you don’t need it to get the sausage shape. I use it to avoid aluminum exposure to the food. 

Place about 1 ” of water into a large pot that will fit your steamer basket. Now place your basket on the bottom and cover pot with a lid. Turn heat to high and bring to a boil.

Once boiling, turn heat to med-low to maintain a low boil and place pepperoni log into the basket. Cover and steam for 45 minutes. *Keep an eye on the water so it doesn’t fully evaporate. Add more hot water if needed.

Remove from wrapping and let it cool before chilling it for at least an hour. This will help it firm up and make it easy to slice. Keep in airtight container in the fridge for 5-6 days.

Full shot of snack board with vegan cheese, almonds, fresh dill, crackers and vegan pepperoni recipe. White wine on the side.

So many ways to use Vegan Pepperoni!

– Pizza
Sandwiches
– Cheese board
– Salad
– Stuffed mushrooms
– Nachos
Pasta
– Potato skins
Burgers
– Quesadillas
– And much more!

* Tip: if you top it on pizza, add a little spritz of oil before cooking. This will keep it from getting dry. 

 

Enjoy!

 

Spicy & Smoky Vegan Pepperoni Recipe (pin)

I’d love to hear from you

If you make this Vegan Pepperoni Recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

 

Vegan Pepperoni Recipe
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Vegan Pepperoni Recipe – perfect for sandwiches, a party platter or your favorite pizza! It's loaded with peppery, spicy & smoky-sweet flavors that'll keep you coming back for more. 

Course: Appetizer, Snack
Recipe Type: American, Vegan
Keyword: Vegan Pepperoni Recipe
Servings: 6
Calories: 116 kcal
Author: Melissa Huggins
Ingredients
Wet Ingredients:
Dry Ingredients:
Instructions
  1. In a large bowl, whisk all the dry ingredients to combine well.
  2. In a small bowl whisk all the wet ingredients to combine well. Now pour the wet ingredients into the large bowl of dry ingredients and stir to combine. It will start to thicken and form a dough. Using your hands, incorporate everything well by kneading for 1-2 minutes. (*the dough will be thick & rubbery). Move the dough around in the bowl to sweep up the mixture on the bottom (you don't have to get everything)
  3. Split the dough in half and roll each piece into a sausage-shaped log (it doesn't have to be perfect). Now wrap tightly in parchment paper followed by aluminum foil. Make sure the foil is overlapped or it will open during cooking. Twist the ends tightly to seal.

  4. Place about 1 " of water into a large pot that will fit your steamer basket. Place your basket on the bottom and cover pot with a lid. Turn heat to high and bring to a boil. Once boiling, turn heat to med-low to maintain a low boil and place pepperoni log into basket. Cover and steam for 45 minutes. *Keep an eye on the water so it doesn't fully evaporate. Add more hot water if needed.
  5. Remove from wrapping and let it cool before chilling it for at least an hour. This will help it firm up and make it easy to slice. Keep in airtight container in the fridge for 5-6 days.
Recipe Notes

* Note: The parchment paper is optional and you don't need it to get the sausage shape. I use it to avoid aluminum exposure to the food. 

 

* Recipe adapted from The Easy Vegan

 

** Tip: if you top it on pizza, add a little spritz of oil before cooking. This will keep it from getting dry. 

 

 

 

 

 

Nutrition Facts
Vegan Pepperoni Recipe
Amount Per Serving
Calories 116 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 470mg 20%
Potassium 146mg 4%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 16g 32%
Vitamin A 8.4%
Vitamin C 1.9%
Calcium 4.8%
Iron 10.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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9 Comments

Kim C July 20, 2018 at 10:57 am

This is awesome, but I’m so incredibly sad because my husband eats the Field Roast. Unfortunately, I’m celiac and there is not a good substitute out there that gf and vegan!! Ugh!

Reply
Melissa Huggins July 20, 2018 at 11:04 am

Hi Kim, Darn 🙁 I’m going to work on a gluten-free version soon. I’ve seen some out there that use tofu or beans. They look good too! I’ll keep you updated on my experiment. Have a nice weekend! 🙂

Reply
Dottie Hill August 7, 2018 at 5:00 am

I need gluten-free version too. Look forward to seeing how your experimenting works.

Reply
Deah July 28, 2018 at 7:36 pm

Can this be frozen if you can’t use it all?

Reply
Melissa Huggins July 28, 2018 at 8:07 pm

Yes, they can be frozen for about 3-4 months. Thank you for stopping by! 🙂

Reply
Amy August 3, 2018 at 8:52 pm

Could you add another spice besides fennel? I truly hate it

Reply
Melissa Huggins August 4, 2018 at 1:26 am

Do you like anise? That’s a good replacement. Caraway would be nice too 🙂

Reply
Jill August 8, 2018 at 12:08 pm

Just made this recipe- wow! I’m so impressed. I’d been craving pepperoni for months and haven’t been able to find a good commercial vegan alternative… this recipe certainly satisfies! The flavor and texture are spot on, and the recipe was simple to follow. I shared some with my (omnivore) co-workers, they all loved it too! Thanks for sharing this.

Reply
Melissa Huggins August 9, 2018 at 3:22 pm

Hi Jill, I’m so delighted to hear this! Thank you for giving the recipe a shot. I’m working on a breakfast sausage too and should have it posted soon. Thanks for stopping by.:)

Reply

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