Vegan Pepperoni

Name: Vegan Pepperoni
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1/2 cup vegetable broth (, low sodium); 1 tablespoon olive oil; 2 tablespoons tomato paste; 1 tablespoon vegan Worcestershire sauce; 1 cup vital wheat gluten; 2 teaspoons Italian seasoning; 2 teaspoons smoked paprika; 1 1/2 teaspoons granulated garlic; 1 teaspoon ground coriander; 1 teaspoon fennel seeds (, lightly crushed); 1.5 teaspoons sugar; 1 teaspoon salt; 3/4 teaspoon fresh cracked pepper (, more to taste); 1 teaspoon granulated onion; 1/2 teaspoon red chili pepper flakes

January 6, 2023 By Melissa Huggins / 61 Comments

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This Vegan Pepperoni Recipe is 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.

Sliced vegan pepperoni on a wood cutting board with cheese, crackers, and almonds.

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. I usually add them alongside my Easy Tofu Scramble, Savory Pancakes, or Roasted Red Pepper Pasta. They are great in sandwiches too!

The ingredients are clean and taste delicious, but 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 and gave the recipe a try.

The texture came out perfect, I just made flavor adjustments to suit my personal taste. You guys have to try this!

How to make Vegan Pepperoni

This vegan pepperoni recipe is really easy to make. Take a look at the step-by-step process:

Two process photos of dry ingredients showing one unmixed and one whisked together.

STEP 1 - Whisk all the dry ingredients together to combine well.

Two process photos of wet ingredients mixed and whisked together.

STEP 2 - In a separate bowl whisk all the wet ingredients to combine well.

Two process photos of making dough for vegan pepperoni recipe. One unmixed and one being kneaded by hand.

STEP 3 - Pour the wet ingredients into the bowl of dry ingredients and stir to combine. It will start to thicken up and form a dough. Using your hands, incorporate everything well by kneading for 1-2 minutes.

two process photos of wrapping dough then steaming in a pot for vegan pepperoni recipe.

STEP 4 - Split the dough in half and roll each piece into a sausage-shaped log. Wrap it 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.

STEP 5 - Now steam them for about 45 minutes. Every so often, check to make sure the water hasn't evaporated during steaming.

Success Tips

This vegan pepperoni will come out perfectly if you follow the recipe closely and measure accurately. Here are some of my tips to ensure success:

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.
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.
If you can't find vegan Worcestershire sauce, try barbeque sauce or vegan steak sauce. Or you can use a combination of 2 teaspoons of ketchup, 1.5 teaspoons of balsamic vinegar, and 1 teaspoon of low-sodium soy sauce.
The vital wheat gluten is essential for the recipe and cannot be substituted.
For an accurate measurement, you can weigh the vital wheat gluten to get exactly 125 grams. If you don't have a kitchen scale, use the spoon and level method - don’t scoop the VWG with a measuring cup directly from the container. Instead, aerate it first, then scoop it out of your container with a spoon and then into a measuring cup. Don’t pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess.
It's very important to measure all of the ingredients accurately and follow the instructions precisely or this will alter the end results.
Kneading is very important and should be done for 1-2 minutes. Any less and the pepperoni can turn out spongy. Also, if you over-knead, it can turn out tough and rubbery.
If you top the pepperoni on pizza, add a little spritz of oil before cooking. This will keep it from getting dry.

How to store

Here are my tips on how to store this vegan pepperoni. You may even want to make extra and pop it in the freezer!

Fridge - it will last in the fridge for 6-7 days stored in an airtight container or wrapped well
Freezer - It freezes well for 3-4 months when it's wrapped really well in cling wrap and stored in a Ziploc or an airtight container. To thaw, place in the fridge overnight.

How should I use Vegan Pepperoni?

The sky's the limit here and you can use it for so many things. Here are some tasty ideas:

As a Pizza Topping (along with my Vegan Mozzarella Cheese)
In a sandwich (it's great for school lunches)
For a party cheeseboard
Top it on a salad for savory flavor
Make healthier Lunchables for the kiddos with crackers and Vegan Cheddar Cheese
Crumble it on baked potatoes or pasta

Recipe FAQs

Is seitan pepperoni gluten-free?

Seitan is made with vital wheat gluten which, unfortunately, isn't gluten-free. It's essential for the meat-like texture and cannot be substituted.

Is vital wheat gluten good for you?

If have an allergy to gluten, you will want to stay away from vital wheat gluten. Otherwise, it's safe to eat and has a good dose of protein and various minerals such as iron and selenium. It's also soy-free and low in fat.

sliced vegan pepperoni on a cutting board with vegan, cheese, olives, almonds and fresh dill.

Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would make my day!

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