Vegan Pepperoni

vegan pepperoni

♫ Listening to: communicationissexy/idkhow2communicate by The Aquadolls ♫

This recipe was inspired by Miyoko’s unpepperoni recipe in her cookbook called The Vegan Pantry. My recipe is similar to hers, but a little bit easier for those of who might be (ahem. lazy. ahem.) unable to find all the ingredients in her recipe. I use vegan pepperoni ALL THE TIME so I make this in a giant batch and freeze it. Then when I want to make something that calls for pepperoni, I just pull a roll out of my freezer and leave it on the counter for a couple hours to thaw.

I’m not sure how easy it is to find vegan pepperoni where you live, but here in the SF bay area, where we have access to almost every kind of vegan food imaginable, vegan pepperoni is the one thing we’re missing. And if you do have vegan pepperoni at your store, you may still want to make this yourself because you can make it organic!

This recipe takes 30 minutes to make and an hour to bake. It makes 8 rolls of pepperoni. If you’re looking for recipes to use your pepperoni in, check out my pizza pinwheels, pizza lollipops, and pizza donuts.

Vegan Pepperoni Ingredients

  • 1 cup red wine
  • ½ cup olive oil
  • 1 onion, chopped
  • ¼ cup miso paste
  • 2 tablespoons maple syrup
  • 2 tablespoons Braggs Liquid Aminos (use coconut aminos if you’re soy free)
  • 2 teaspoons hickory liquid smoke
  • 3 ½ cups vital wheat gluten
  • ½ cup nutritional yeast
  • 3 tablespoons paprika (optional, mostly for color)
  • ½ teaspoon pepper
  • ½ tablespoon mustard powder
  • ½ teaspoon cayenne
  • 2 teaspoons salt
  • 1 teaspoon garlic powder

Vegan Pepperoni Directions

Preheat the oven to 325º.

Blend the red wine, olive oil, onion, miso, maple syrup, Braggs, liquid smoke, and garlic

Whisk the remaining (dry) ingredients together in a large bowl.

Pour the blended mixture into the whisked dry ingredients and mix well.

Divide into 8 equal pieces.

Roll each of the 8 pieces into logs.

Wrap each log in foil and twist the ends like you’re rolling a joint in 1969.

Set the logs on a baking stone.

Bake at 325º for an hour.

Cool and use immediately or transfer to a ziplock freezer bag and freeze until you need them.

Here’s a video of me live streaming while I make this.

vegan pepperoni

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