Creating vegan pepperoni at home is a delightful way to enjoy the spicy, savory flavors of this popular pizza topping without any animal products. This plant-based alternative is not only delicious but also healthier, offering a great way to spice up pizzas, sandwiches, and even salads. The process involves combining various spices with a protein base, typically vital wheat gluten, to mimic the texture and flavor of traditional pepperoni.

Ingredients Needed

To start, gather all the necessary ingredients for your vegan pepperoni. You will need vital wheat gluten, which is the main protein source and gives the pepperoni its meaty texture. For the flavors, you’ll need nutritional yeast, smoked paprika, red pepper flakes, ground black pepper, garlic powder, onion powder, fennel seeds, and mustard seeds. Liquid ingredients include soy sauce (or tamari for a gluten-free option), olive oil, and liquid smoke for that distinctive smoky flavor. Apple cider vinegar adds a slight tang, enhancing the overall taste.

Preparing the Spice Mix

Begin by mixing all the dry spices together in a bowl. This includes the smoked paprika, red pepper flakes, black pepper, garlic powder, onion powder, crushed fennel seeds, and mustard seeds. The combination of these spices will give your vegan pepperoni its characteristic spicy and aromatic flavor profile.

Once your spices are well combined, add the nutritional yeast. This ingredient contributes a cheesy flavor and adds richness to the mix. Ensure all dry ingredients are thoroughly mixed to distribute the flavors evenly.

Mixing the Wet Ingredients

In a separate bowl, combine the wet ingredients—soy sauce, olive oil, liquid smoke, and apple cider vinegar. Whisk them together until they are well blended. The liquid smoke is crucial as it imparts the classic smoky taste associated with traditional pepperoni.

Combining Dry and Wet Ingredients

Slowly add the wet ingredients to the dry spice mixture while stirring continuously. This will help to prevent any lumps from forming. Once the wet and dry components are fully integrated, add the vital wheat gluten. It’s important to add this last and to mix it until just combined to avoid developing too much gluten, which can make the pepperoni too chewy.

Knead the mixture briefly until it forms a dough-like consistency. If the mixture is too dry, add a little water; if it’s too wet, sprinkle in a bit more vital wheat gluten. The goal is to achieve a moldable, yet firm texture.

Shaping and Cooking

Divide the dough into two or three pieces, depending on how large you want your pepperoni. Roll each piece into a log approximately the size of traditional pepperoni. Wrap each log tightly in aluminum foil, twisting the ends to secure them.

Steam the wrapped logs for about 40 minutes. This cooking method helps the pepperoni to firm up and develop its flavors. After steaming, let the logs cool completely. For the best texture, refrigerate them overnight. This step is crucial as it allows the flavors to meld together and the texture to become more firm and sliceable.

Slicing and Serving

Once your vegan pepperoni has chilled and set, it’s ready to be sliced. Use a sharp knife to cut thin slices, similar to traditional pepperoni. You can use these slices on pizzas, in sandwiches, or as a spicy addition to salads.

Your homemade vegan pepperoni can be stored in the refrigerator for up to a week. For longer storage, consider freezing the slices on a baking sheet before transferring them to a freezer-safe bag. This way, you can enjoy your vegan pepperoni for up to two months.