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–+ servings
Slice of Vegan Pepperoni pizza on a plate.
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5 from 1 vote

Vegan Pepperoni

This homemade vegan pepperoni is easy to make and tastes like the real deal! Cook up a batch for your next pizza night!
Prep Time10 minutes
Cook Time40 minutes
Chill Time3 hours
Total Time3 hours 50 minutes
Course: Side
Cuisine: American, Italian
Servings: 70 slices
Calories: 49kcal
Author: Alissa Saenz

Equipment

  • 1 Food processor
  • 1 Large steamer A steamer large enough to accommodate two 8-inch dough logs is ideal. Alternatively, the recipe can be split into smaller logs and steamed in batches. I used a work and 9-inch bamboo steamer.

Ingredients

  • 1 ¼ cup vital wheat gluten
  • ½ cup precooked or canned chickpeas (drain and rinse if using canned)
  • 3 garlic cloves, minced
  • 3 tablespoons water, plus more if needed
  • ¼ cup soy sauce
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon maple syrup
  • ½ teaspoon liquid smoke
  • 1 ½ tablespoons sweet paprika
  • 1 ½ teaspoons fennel seed
  • 1 teaspoon onion powder
  • 1 teaspoon red pepper flakes
  • ½ teaspoon cayenne pepper
  • ½ teaspoon black pepper
US Customary - Metric

Instructions

  • Prepare your steaming device and bring your water to a boil so you're ready to start steaming as soon as the dough is mixed.
  • Place all ingredients into the bowl of a food processor fitted with an s-blade. (Note 1)
  • Turn on the machine until the mixture is fully blended.
  • Grab a small amount of the mixture and pinch it together in your hand. It should hold together like a firm dough. If it's too crumbly, add a bit more water and blend again
  • Remove the dough from the food processor and divide it into two equal portions.
  • Roll the dough portions into logs and place each on a sheet of foil. (Note 2)
  • Wrap the logs in foil, rolling and shaping as you go, so that they are each about 8-inches long when you're done. (Note 3)
  • Place the dough logs in your steamer and steam them for 40 minutes.
  • Once they're done steaming, remove the vegan pepperoni logs from the steamer and let them cool. After a few minutes you can carefully open the foil.
  • Once they are cool, place the pepperoni logs into sealed containers or bags and chill them until cold throughout, about 3 hours.
  • Thinly slice your vegan pepperoni into around 70 slices.
  • Serve or place in an airtight container and store for later.

Notes

    1. If you don't have a food processor, mash your chickpeas well in a large mixing bowl, then stir in your other ingredients until mixed. Knead the dough briefly by hand.
    2. Parchment paper can be used if you prefer to cook without foil.
    3. If your steamer is too small to fit two 8-inch logs you can make a greater number of smaller logs. Steam them in batches if needed.

Nutrition

Serving: 5slices (1/14 of recipe) | Calories: 49kcal | Carbohydrates: 4.5g | Protein: 5g | Fat: 1.3g | Saturated Fat: 0.2g | Sodium: 285mg | Potassium: 53mg | Fiber: 0.9g | Sugar: 0.5g | Calcium: 17mg | Iron: 1mg