Vegan Pepperoni

I just want to let y’all know how super easy making a batch of vegan pepperoni can actually be. Seriously! Mix the ingredients, roll it up in some foil, bake, and you are eating delicious homemade vegan pepperoni before you know it! Put it on a cracker, put it on a pizza, eat it all by itself because its that good!!

I just want to let y’all know how super easy making a batch of vegan pepperoni can actually be. Seriously! Mix the ingredients, roll it up in some foil, bake, and you are eating delicious homemade vegan pepperoni before you know it! Put it on a cracker, put it on a pizza, eat it all by itself because its that good!!

INGREDIENTS:

  • 1 cup vital wheat gluten

  • 1/4 cup nutritional yeast

  • 2 teaspoons minced garlic

  • 2 teaspoons smoked paprika

  • 2 teaspoons onion powder

  • 2 teaspoons dijon mustard

  • 2 teaspoons fennel seeds

  • 1 teaspoon oregano

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon red pepper flakes

  • 1/4 cup tapioca or corn starch

  • 1 tablespoon soy sauce or amnios

  • 1 teaspoon liquid smoke

  • 2 teaspoon light miso paste

  • 1 teaspoon vegetable Better than Bouillon

  • 3/4-1 cup water

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Food processor instructions: Add all ingredients to the food processor and mix for about a minute to allow a dough to form and knead.

  2. Hand mixing instructions: Add all ingredients to a bowl and mix until a ball of dough has formed. Transfer the mixture to a clean countertop or cutting board and knead the dough for a few minutes. Start with 3/4 cups water but If the dough seems too dry or isn’t coming together, add a few tablespoons more until you have a soft, but well formed dough.

  3. Divide the dough in half and form each half into a 10 inch log shape.

  4. Spray a good sized piece of foil, maybe 7 tot 8 inches long, with some cooking spray. Place a log of pepperoni at one end and begin rolling the pepperoni into the foil. Twist the ends and repeat with a second piece of foil. You need the foil nice and tightly wrapped and the ends good and sealed. The pepperoni will bake in a water bath so you don’t want any liquid getting in.

  5. Repeat the same processes with the second pepperoni.

  6. Fill baking dish with about a half inch of water and place both foil wrapped pepperonis into the water.

  7. Bake for 30 minutes then turn each pepperoni and bake for another 30 minutes.

  8. Carefully remove foil wrapped pepperonis from the baking pan and transfer to a plate. Leave pepperonis wrapped in foil and allow to cool for about 20 minutes before attempting to unwrap them. Once they have cooled and you can handle them, unwrap the foil and let pepperoni cool uncovered in the fridge for an hour.

  9. Store in an airtight container or zip lock bag in the fridge.

  10. Serve on pizza, with vegan cheese and crackers, or by itself!

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