Vegan Pepperoni that's savory, salty and spicy and is a true game changer! The perfect addition to any pizza, sandwich or vegan charcuterie.
- 1/2 cup vital wheat gluten
- 1 tablespoon nutritional yeast
- 1.5 teaspoons black pepper
- 1/2 teaspoon salt
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1 teaspoon fennel seeds
- 1/2 teaspoon red pepper flakes optional
- 1/2 cup water
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon liquid smoke
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Add dry ingredients to a medium bowl. Whisk to combine. Add wet ingredients into the same bowl and use a spoon to mix until a dough forms. Knead the dough for a minute.
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Separate the seitan dough in half. Roll one half into a pepperoni-shaped log. Wrap tightly with aluminum foil or parchment paper. Repeat with the other half.
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Steam for 45 minutes. Cool completely. Once cool enough to handle, remove the foil and discard. For best results, rest the seitan pepperoni overnight in the refrigerator, or for at least 8 hours, before cutting into thin slices.
*nutrition values are approximate and are for 1/4 of the recipe, or half of one of the pepperoni logs