This vegan pepperoni recipe will simply amaze you! Spicy, flavorful, meaty pepperoni made from wheat gluten and spiced to perfection! Make vegan pepperoni pizza, pepperoni rolls, and calzones, or use it to spice up your vegan charcuterie board. This seitan pepperoni whips up in minutes and adds a meaty spicy kick to any meal.
High protein vegan meats made from cooked wheat gluten are known as seitan, and this pepperoni seitan is one of the easiest of all. Once you see how simple this pepperoni is to make, you will make it time and time again. Dice it up and toss it into vegan pasta salad, vegan bolognese sauce, vegan empanadas, or even put it in vegan lasagna, vegan baked ziti, or stuffed shells for a flavorful meat substitute.
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🧾 Ingredients and substitutions
- Oil - for a rich flavor. I like refined coconut oil, but any neutral-flavored oil will work. You can omit it if you want it to be oil-free.
- Smoked Paprika - you can also use regular paprika plus 1/2 tsp of liquid smoke.
- Red Pepper Flakes - you can adjust the amount to control the level of spice.
- Fresh Ground Black Pepper - it's important to use fresh ground for the best flavor. You can swap it out for regular black pepper, but it won't be quite as flavorful.
- Onion Powder- for flavor.
- Garlic Powder - for flavor.
- Fennel Seeds - for a traditional flavor. Omit if you don't like the flavor.
- Whole Mustard Seeds - optional for flavor. Feel free to leave them out, but I like the flavor and texture that they add.
- Water - or low sodium vegetable broth
- Salt - if you don't want to use salt, you can swap it out with 1 tablespoon of Bragg's Liquid Aminos or soy sauce.
- Ketchup - for flavor and a slight sweetness. You can also use tomato paste and a little sugar.
- Vital Wheat Gluten - this is a high-protein gluten flour. You must use wheat gluten and no other type of flour to get the pepperoni to work with this method. There is no gluten-free swap for this. You can find it at most major grocery stores, but I like to order a large bag from Amazon to make lots of seitan recipes.
🥄 Instructions
- In a small saucepan, warm the oil over low heat and add the smoked paprika, red pepper flakes, black pepper, fennel seeds, mustard seeds, garlic powder, and onion powder.
- Stir the spices around in the warm oil and let the flavors bloom for about 3 minutes, then remove from heat. (Be sure to only warm the oil and not burn the spices.)
- Add cold water, ketchup, and salt, and stir well.
- Mix in 5 tbsp of the vital wheat gluten with a silicon spatula, then knead in the remaining 2 tablespoons of wheat gluten with your hand.
- Shape the pepperoni into a log shape and wrap it tightly in foil. (You can wrap it in a layer of parchment before wrapping it in foil if you don't want the foil to touch your food.)
- Place the pepperoni into a steamer basket and steam for 40 minutes.
- Allow it to cool and then slice and use as you would pepperoni.
👩🏻🍳 Pro Tips
- Vital wheat gluten is a very fine powder and it gets messy fast. When adding the flour, hold the measuring cup low in the bowl so you don't have a cloud of powder.
- Feel free to adjust the spices to your taste.
- Reduce the red pepper for less spicy pepperoni.
- Add a dash of cayenne for extra spicy pepperoni.
- If you don't have a steamer basket, you can use a small amount of water and place jelly jar rings at the bottom of your pot to lift the pepperoni up out of the water. Just check and refill the water as needed.
- Wash your bowl and utensils in very hot water. This will "cook" the gluten and stop it from being sticky.
🍕 Texture
- Small changes in the amount of vital wheat gluten you use will change the texture of the final result. More gluten gives you a firmer texture and less gives you a softer texture.
- I find the best texture is achieved if you add vital wheat gluten until the dough doesn't easily absorb more, yet not so much that the dough becomes rubbery and you are not able to form it into a smooth shape.
- You may also choose to omit the oil and simply add the spices to the water. This produces a very firm and chewy pepperoni, but it's also lacking the mouthfeel that fat provides. I tested it both ways many times and my family couldn't decide which one they liked better. I encourage you to play around with it until you get the consistency that you crave.
- Note: Your pepperoni will continue to firm up once it cools completely.
🥡 Storage
Your pepperoni will keep well wrapped in an airtight container on the countertop for 24 hours or in the fridge for up to 2 weeks. You can also keep your vegan pepperoni in a freezer in your freezer in an airtight container for up to 3 months.
🌟 Make big batches
Since this pepperoni is great for snacking, topping pizzas, or adding to any Italian meal, it's great to make up a double or even triple batch! Slice it or dice it before freezing, so you can easily thaw it and toss it in your meals.
✨ More seitan recipes
- Vegan Turkey
- Vegan Ham
- Seitan Chicken
- Washed Flour Seitan aka Flour and Water Chicken
- Vegan Chicken Patties
- Vegan Chicken Nuggets
📌 Be sure to follow me on Pinterest for new vegan recipes!
An easy seitan based pepperoni recipe made from wheat gluten and spices.
- 1 tablespoon refined coconut oil or any neutral-flavored oil
- 2 teaspoons smoked paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon whole mustard seeds optional
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/3 cup water
- 1 teaspoon salt
- 1 tablespoon ketchup
- 7 tablespoons vital wheat gluten
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In a small saucepan, warm 1 tbsp oil over low heat and add 2 tsp smoked paprika, 1/2 tsp red pepper flakes, 1/2 tsp black pepper, 1/2 tsp fennel seeds, 1/2 tsp mustard seeds, 1/2 tsp garlic powder, and 1/2 tsp onion powder.
-
Stir the spices around in the warm oil and let the flavors bloom for about 3 minutes, then remove from heat. (Be sure to only warm the oil and not burn the spices.)
-
Add 1/3 cup cold water, 1 tbsp ketchup, and 1 tsp salt, and stir well.
-
Mix in 5 tablespoons of the vital wheat gluten with a silicon spatula, then knead in the remaining 2 tablespoons of wheat gluten with your hand.
-
Shape the pepperoni into a log shape and wrap it tightly in foil. (You can wrap it in a layer of parchment before wrapping it in foil if you don't want the foil to touch your food.)
-
Place the pepperoni into a steamer basket and steam for 40 minutes.
-
Allow it to cool and then slice and use as you would pepperoni.
- Vital wheat gluten is a very fine powder and it gets messy fast. When adding the flour, hold the measuring cup low in the bowl so you don't have a cloud of powder.
- Feel free to adjust the spices to your taste.
- Reduce the red pepper for less spicy pepperoni.
- Add a dash of cayenne for extra spicy pepperoni.
- If you don't have a steamer basket, you can use a small amount of water and place jelly jar rings at the bottom of your pot to lift the pepperoni up out of the water. Just check and refill the water as needed.
- Wash your bowl and utensils in very hot water. This will "cook" the gluten and stop it from being sticky.
The texture of your pepperoni
- Small changes in the amount of vital wheat gluten you use will change the texture of the final result. More gluten gives you a firmer texture and less gives you a softer texture.
- I find the best texture is achieved if you add vital wheat gluten until the dough doesn't easily absorb more, yet not so much that the dough becomes rubbery and you are not able to form it into a smooth shape.
- You may also choose to omit the oil and simply add the spices to the water. This produces a very firm and chewy pepperoni, but it's also lacking the mouthfeel that fat provides. I tested it both ways many times and my family couldn't decide which one they liked better. I encourage you to play around with it until you get the consistency that you crave.
- Note: Your pepperoni will continue to firm up once it cools completely.
⭐⭐⭐⭐⭐ Leave a comment and starred review! I would love to hear from you!
Hi Monica,
I am Siva from Durban , South Africa.
I have made this pepperoni over the weekend.
I was blown away with the results. Perfect.
I am a vegan for the past 35 years. I am busy with your vegan omelette.
I enjoy cooking my veggies and your recipes has added a new path in cooking.
God Bless you and your family, and stay safe always.
I'm so happy that you liked it, Siva! I think that you are going to like the omelette as well! Enjoy! 🙂
Hi Monica,
I am Siva from Durban , South Africa.
I have made this pepperoni over the weekend.
I was blown away with the results. Perfect.
I am a vegan for the past 35 years. I am busy with your vegan omellete today.
God Bless you and family, and stay safe.
Thank you for the recipe, Monica! The mustard seeds are unique! I would not have thought of that. They add a fun pop. I quadrupled the recipe and recommend not quadrupling the fennel. I went for a softer version by only tripling the vital wheat gluten and only cooking for a half hour. It delightfully acts as a pepperoni flavored "ground beef" texture that was conducive to molding into a breakfast burrito.
I'm so happy that you like the recipe. I love the texture that the mustard seeds give even though they are not traditional. Sounds delicious in a breakfast burrito! 🙂
I made mine last night. Wowser!! It’s certainly got a kick to it but tastes so good. Love how easy the recipe was to follow and everything needed was in my cupboard, so all in all just brilliant.
I'm so happy that you liked it, Becky! 🙂
I made this yesterday and wow the taste is spot on, this is my first time making any seitan. This was so easy to make. I do have a question, there is a slight aftertaste, not strong enough that I wouldn't make this again, but we are trying to figure out what it is, can it be the vital wheat gluten, since this was our first time using it?
We don't know if that is a normal aftertaste when using this product or can it be the smoked paprika? I hope you can help!!
You sure make it easy, with your recipes, transitioning into a Vegan diet/lifestyle!!
Thank you!!
Some people notice the gluten tastes more than others. The wheat gluten is just the protein from wheat, so that is probably what you are tasting. I'm glad that you enjoyed the recipe! 🙂
Hi, I haven't made this recipe yet, but it certainly is on my to do list.
After making several gluten based meats, I have noticed that a little bit of ACV neutralizes the gluten flavor. I actually always add a teaspoon to tablespoon, depending on the recipe even if the recipe doesnt ask for it. I have never tasted the gluten flavor with ACV
I have read the same about apple cider vinegar. It's a good solution.
if I want to place this on a vegan pizza, can I put it on the pizza as it goes into the oven to cook (or will it dry or crack as it heats up in the oven?) or do I have to place slices on the pizza after it is baked, taken out of the oven, and ready to serve
Hi Lorraine, the vegan pepperoni bakes up like traditional pepperoni, just less greasy. I put mine on the pizza before baking and it doesn't dry out too much. Enjoy! 🙂
What an amazing recipe …and it looks soo good & sound too delicious with more easy to make…i really loved your way of cooking…Thanks for sharing….!
You're welcome! I'm happy that you like it! 🙂
Love your recipes but being allergic to wheat is there a replacement? TVP? Anything?
Hi Leslie, there is no 1:1 sub for the gluten in this recipe. You could make the broth then add about 1/2 of TVP and allow the TVP to soak up the broth and use these crumbles on pizza. I have a recipe for vegan sausage crumbles that uses TVP, you could follow the same basic recipe with the pepperoni seasoning. Here is the sausage recipe. https://thehiddenveggies.com/vegan-sausage-recipe-pizza-crumbles/ Enjoy! 🙂
Hi, Monica,
You might just have done it again. I have never been a big pepperoni fan, but I will definitely try this.
Holey moley, this was delicious! 😀
Thanks, Hannah! I'm so happy that you liked it! 🙂