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Home » Vegan and Oil-free Recipes

Vegan Pepperoni

Published: Jun 22, 2021 · Modified: Jan 19, 2022 by 💚 Liz

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Bold, flavorful, smoky, and a little spicy, this Vegan Pepperoni is obscenely close to the real thing but without any animal cruelty or cholesterol. Use it on vegan pizza, in sandwiches, charcuterie boards, or just eat it on its own because it’s downright delicious!

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Hey Internet, I’ve been missing pepperoni pizza since I went vegan. There are a few brands of vegan pepperoni out there, like Mia, Yves, and a few others, but unfortunately none of them scratched my itch for that recognizable flavor of pepperoni.

But then I thought, why don’t I just make it? I already love making seitan and have made many ludicrously close meat alternatives like vegan sausage, vegan pastrami, vegan gyros, and vegan chicken nuggets.

So I ventured and tried to make it. I had issues making seitan red and keeping it red. I tried beet powder and fermented beets in my vegan ham and while it is a delicious recipe and tastes just like ham, a lot of the red/pink color disappears after cooking it.

That was until I used an actual beet. I was afraid to, because I REALLY dislike beets. Like really.

So I packed the recipe with as much flavor as I could and did the first test. Guess what? It not only stayed red but it DIDN’T TASTE LIKE BEETS. I could not even detect the flavor. Amazing!

I made it several more times to test the recipe and I couldn’t believe it worked each time. No beet flavor, only amazing pepperoni flavor.

The great thing about this vegan pepperoni is that it’s seitan which freezes beautifully.

This recipe makes 2 large rolls of pepperoni, with about 2 cups of slices. So you can toss one in the freezer and defrost some anytime you’ve got a craving.

Finally, I stuck these guys on my new obsession: air fryer pizza and it’s amazing.

So, let’s get into the recipe for these delicious babes.

Ingredients in bowls, including vital wheat gluten

What You’ll Need

  • A small beet: You only need a small beet, slightly larger than a golf ball for this recipe. I promise, you won’t taste it! Plus, beets are a great source of dietary fiber, iron, folate, manganese, vitamin C, and potassium. How’s that for a plant based pepperoni? Oh, and no peeling necessary. Just wash it thoroughly, cut off the root area, and cut into small-ish chunks so your food processor can chop it up quickly.
  • Tomato paste: This concentrated tomato puree will both color and flavor our seitan, so it’s necessary. It adds a rich, tomato flavor to the pepperoni but somehow it’s not overwhelming.
  • Soy sauce: This recipe needs some salt since pepperoni is basically made with salt and nitrates, however this seitan pepperoni has no nitrates. Anyway, soy sauce is my favorite way of adding salt to seitan because it’s salty, rich, and packed with umami flavor that’s great for making that “cured meat” kind of flavor. I did use reduced sodium soy sauce here so it wasn’t overwhelmingly salty, but regular will work if that’s what you have. You can always dilute it a bit with water. If you can’t have soy, try No Soy instead.
  • Vegetable broth: Low sodium is fine, it’s just a little bit more flavor and some necessary moisture.
  • Nutritional yeast: Affectionately termed ‘nooch’ by vegans, nutritional yeast is an important ingredient because of the depth of flavor it adds. It’s not super recognizable though, so don’t worry if you’re not a big fan of it. If you don’t want to buy a whole container, check the bulk bins at your local health food store.
  • Spices: Spices are SOOO important here! You need spices to get that flavor. I used onion powder, garlic powder, smoked paprika, dried oregano, fennel seeds (for that sausage flavor), chili flakes (more or less to your tastes), and a bit of salt. I didn’t want to go overboard on the soy sauce, so I added more salt to get that cured pepperoni flavor.
  • Vital wheat gluten: This is what makes it seitan. Vital wheat gluten is wheat that’s been stripped down to the proteins. It’s essentially a flour that we’ll mix into the blended mixture to make a “dough” so we can roll our mixture into seitan pepperoni logs for steaming.

How to Make Vegan Pepperoni

  • Note: You’ll need a food processor for this recipe, what a perfect excuse to invest in one if you haven’t already! If you don’t have one, I recommend a Cuisinart food processor or if you cook a LOT, my baby is the Breville Sous Chef 12 Cup and it is AMAZING. I’ve also heard good things about Ninja, though my prior experience was not amazing. You can use a blender if you need to. If that is the case, do everything except add the vital wheat gluten, and transfer the mixture to a large bowl, then add the vital wheat gluten with a strong spoon (it may get stained from the beets if it’s porous, ask me how I know). Mix by hand once it gets too hard to stir until the vital wheat gluten is fully incorporated.
  • Another note: You’ll also need a steamer pot or a pot fitted with a steamer basket. Make sure your pot has a lid, or you can purchase a universal lid.
  • Add everything except the vital wheat gluten to your food processor and blend until smooth, scraping down the sides if necessary.
  • Add the vital wheat gluten and mix until just combined.
  • Add 1-2 inches of water to the base of your steamer pot and start it to boil.
  • Divide the mixture in half. If you’d like to be exact, weigh the mixture on a food scale and divide exactly in half. It’ll be fine if you don’t, though, just eyeball it.
  • On a large piece of aluminum foil (I recommend the extra wide heavy duty aluminum foil), take your first ball of seitan pepperoni and compact it together really tightly with your hands on all sides. Then begin to roll it between your hands or with your hands on top of it on the foil until you get a large log, approximately 2 inches thick. Roll until it looks even, it should be about 8 inches long.
  • Now wrap it by rolling it up in the foil, smoothing the sides as you go. Roll fairly tightly, but don’t be overly concerned about it. Now take the edges and twist them, kind of like a piece of hard candy. Fold the ends in so they stay and repeat this step with the remaining seitan.
  • Once the water in your steamer pot is boiling, add the wrapped pepperoni to the steamer insert and put on a lid. Steam on high heat for 35 minutes.
  • When the timer is up, remove the lid and the pot from heat. Let stand for 10-20 minutes, then refrigerate the pepperoni (still wrapped) until cool, at least 4 hours. It is fully edible before it’s chilled, but it will be softer. Cooling the vegan pepperoni fully will allow it to firm up. The rolled parcels will become a little inflated and very firm--this is normal. Just unwrap carefully, discard the foil, and slice the pepperoni preferably with a serrated knife. Enjoy!
  • You may freeze the wrapped seitan pepperoni in the foil and in a plastic bag for up to 3 months. If already opened/cut, wrap in plastic or foil and place in a freezer safe bag or container and freeze for up to 3 months.
Meat mixture formed into a stick and placed on aluminum foil

More Seitan Recipes

I’m loving experimenting with seitan. It’s fun to see what I can come up with, and that high protein, delicious meals don’t need to contain animal products.

Here’s a few awesome seitan recipes I’m loving right now:

  • Vegan Philly Cheesesteaks (these happen to be the most popular recipe on my blog!)
  • Vegan Sausage
  • Instant Pot Seitan (the basic beefy recipe for any application)
  • Vegan Drumsticks
  • Vegan Corned Beef
  • Seitan Chicken Nuggets
  • Vegan Schnitzel
  • Seitan Turkey
  • Vegan Pastrami
  • Vegan Gyros
  • Seitan Chicken

Anything Else?

As always, I hope you love this recipe–I know I do, and Mr. Zardyplants does too. I definitely got the coveted reaction from him when he first tried it: eyes closed and “Mmmmpppphhhh” while chewing. I just love that.

This vegan pepperoni is:
Bold
FLAVORFUL
Tender
Smoky
Spicy (can omit if you prefer no spiciness)
Moist (sorry)
Chewy
Tender
Juicy
Meaty (but without the cruelty!)
Satisfying
And perfect for a vegan pizza, sandwich, charcuterie board, or even just a snack!

Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)

Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!

<3 Liz

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Vegan Pepperoni


★★★★★

4.9 from 14 reviews

  • Author: Liz Madsen
  • Total Time: 50 minutes
  • Yield: 4 cups 1x
  • Diet: Vegan
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Description

Bold, flavorful, smoky, and a little spicy, this Vegan Pepperoni is obscenely close to the real thing without any cruelty or cholesterol.


Ingredients

Units Scale
  • 1 small beet, chopped (see note 1)
  • 6 ounce can tomato paste
  • ¼ cup reduced sodium soy sauce (see note 2)
  • ¼ cup low sodium vegetable broth
  • ¼ cup nutritional yeast (see note 3)
  • 1 tablespoon dried oregano
  • 1 tablespoon fennel seeds
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 ½ teaspoons chili flakes (more or less to taste)
  • 1 ½ teaspoons sea salt
  • 1 ⅔ cups vital wheat gluten

Instructions

  1. Equipment note: You’ll need a food processor for this recipe, what a perfect excuse to invest in one if you haven’t already! If you don’t have one, I recommend a Cuisinart food processor or if you cook a LOT, my baby is the Breville Sous Chef 12 Cup and it is AMAZING. I’ve also heard good things about Ninja, though my prior experience was not amazing. You can use a blender if you need to. If that is the case, do everything except add the vital wheat gluten, and transfer the mixture to a large bowl, then add the vital wheat gluten with a strong spoon (it may get stained from the beets if it’s porous, ask me how I know). Mix by hand once it gets too hard to stir until the vital wheat gluten is fully incorporated.
  2. Another equipment note: You’ll also need a steamer pot or a pot fitted with a steamer basket. Make sure your pot has a lid, or you can purchase a universal lid.
  3. Blend or mix: Add everything except the vital wheat gluten to your food processor and blend until smooth, scraping down the sides if necessary. Then add the vital wheat gluten and mix until just combined.
  4. Prep your steamer: Add 1-2 inches of water to the base of your steamer pot and start it to boil.
  5. Divide mixture in half: If you’d like to be exact, weigh the mixture on a food scale and divide exactly in half. It’ll be fine if you don’t, though, just eyeball it.
  6. Form the pepperoni: On a large piece of aluminum foil (I recommend the extra wide heavy duty aluminum foil), take your first ball of seitan pepperoni and compact it together really tightly with your hands on all sides. Then begin to roll it between your hands or with your hands on top of it on the foil until you get a large log, approximately 2 inches thick. Roll until it looks even, it should be about 8 inches long.
  7. Wrap it up: Now wrap it by rolling it up in the foil, smoothing the sides as you go. Roll fairly tightly, but don’t be overly concerned about it. Now take the edges and twist them, kind of like a piece of hard candy. Fold the ends in so they stay and repeat this step with the remaining seitan.
  8. Steam the seitan: Once the water in your steamer pot is boiling, add the wrapped pepperoni to the steamer insert and put on a lid. Steam on high heat for 35 minutes. 
  9. Chill out: When the timer is up, remove the lid and the pot from heat. Let stand for 10-20 minutes, then refrigerate the pepperoni (still wrapped) until cool, at least 4 hours. It is fully edible before it’s chilled, but it will be softer. Cooling the vegan pepperoni fully will allow it to firm up. The rolled parcels will become a little inflated and very firm--this is normal. Just unwrap carefully, discard the foil, and slice the pepperoni preferably with a serrated knife. Enjoy!
  10. Prefer it crispy? The plant based pepperoni is fine and delicious to eat like this but if you’d prefer it crispy, I recommend cooking it in a skillet with a tiny amount of a neutral oil. I don’t typically cook with oil and I don’t think the pepperoni needs this to taste good, but it’s an option if you don’t mind cooking with oil. 
  11. Store: You may freeze the wrapped seitan pepperoni in the foil and in a plastic bag for up to 3 months. If already opened/cut, wrap in plastic or foil and place in a freezer safe bag or container and freeze for up to 3 months.

Notes

  • Note 1: You only need a small beet, slightly larger than a golf ball for this recipe. I promise, you won’t taste it! Plus, beets are a great source of dietary fiber, iron, folate, manganese, vitamin C, and potassium. How’s that for a plant based pepperoni? Oh, and no peeling necessary. Just wash it thoroughly, cut off the root area, and cut into small-ish chunks so your food processor can chop it up quickly.
  • Note 2: I used reduced sodium soy sauce here so it wasn’t overwhelmingly salty, but regular will work if that’s what you have. You can always dilute it a bit with water. If you can’t have soy, try No Soy instead.
  • Note 3: The nutritional yeast is not super recognizable though, so don’t worry if you’re not a big fan of it. If you don’t want to buy a whole container, check the bulk bins at your local health food store.
  • Note 4: Try these out on my air fryer pizza!
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Snack, Meat Alternatives
  • Method: Stove top
  • Cuisine: American, Italian

Keywords: Vegan, Oil-Free, Nut-Free, Sugar-Free, Can Be Soy-Free, Vegan Pepperoni, Plant-based Pepperoni, Meatless Pepperoni

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Reader Interactions

Comments

  1. Lourie

    June 27, 2021 at 9:09 pm

    I made this today foe the first time and it turned it to be fantastic! Thank you so much for sharing your recipe❤

    ★★★★★

    Reply
  2. Kirstie

    June 28, 2021 at 12:47 am

    This is AMAZING! It looks and tastes just like the non-vegan version. Thank you so much for your recipes!

    ★★★★★

    Reply
  3. Raschelle

    June 28, 2021 at 9:51 am

    This was my first attempt at vegan pepperoni. I had all the ingredients in the pantry so I thought I’d give it a go. It was very easy to follow and I was very happy with the result. Thank you! Can’t wait to make some pepperoni pizza tomorrow.

    ★★★★★

    Reply
  4. Lauren

    June 30, 2021 at 6:08 pm

    I’m so glad that I found this. I had everything necessary to give it a go, and while I was hoping for a more flavourful pepperoni, I’m glad I have finally tried making Seitan. They will be excellent for pizza and Next time I will make them spicer and adjust the spices to suit my tastes. Thank you for sharing this recipe!

    ★★★★

    Reply
  5. Jenbro

    August 29, 2021 at 1:48 am

    WHOA this recipe is amazing!!! I added 1 Tbs whole mustard seeds since I’d seen that that’s a pretty standard spice in traditional pepperoni, and holy cow this is so good!!!

    ★★★★★

    Reply
  6. Fabri

    August 29, 2021 at 4:00 pm

    Yum! I made this and it was so good. It is super easy to follow your recipe. I enjoyed making it and I enjoyed even more eating it! :-)

    ★★★★★

    Reply
  7. Mary - Vegan_n_Cleveland

    September 26, 2021 at 6:41 pm

    This was a fantastic recipe! Spot on! Like you ZardyPlants, I’m not a fan of beets, however I’ve used beets in my corned beef too so I knew this would be just fine. No beer taste. Haha! The spices are exactly were they needed to be for our tastebuds. I’m so glad I made it and even more that you shared the recipe. Thanks Zardyplants. I love your posts!! 💚

    ★★★★★

    Reply
  8. Raquel

    December 06, 2021 at 3:38 am

    I have a newly vegan teen and he is very had to please, I am constantly looking for new recipes to try for him. I made this pepperoni-less pepperoni today and not only is it very easy to make, it's delicious! Smells like pepperoni and tastes like pepperoni. I doubled the recipe and I'm so glad I did. Thank you for posting this recipe, this single full time working mom appreciates it!!

    ★★★★★

    Reply
  9. Megan @Megaplantbased

    February 03, 2022 at 6:22 pm

    This recipe is AMAZING! I have pretty much made this pepperoni every single week since discovering it. My kids LOVE having it with crackers and on their Vegan Pizza! I also love that it is Oil-Free! Thanks for the awesome recipe!!!!!!!!!!

    ★★★★★

    Reply
  10. Amy

    February 12, 2022 at 3:01 am

    I lOVE this recipe for healthy, fat free pepperoni! I have made it about 10 times and continue to wow my friends and family with its delicious flavor. Thank you for this wonderful recipe and for all the work you do!

    ★★★★★

    Reply
  11. Donna

    March 25, 2022 at 2:44 am

    As a vegetarian, I miss pepperoni. So good on pizza and charcuterie boards. I used to buy the vegetarian pepperoni in the grocery store store but after being diagnosed with breast cancer ( 2019) they said I can't have isolate soy anymore.
    I made this today, and it had nutritious beets in it.
    OMG so good!!
    Can't wait to put it on my pizza tomorrow !

    ★★★★★

    Reply
  12. Sabine

    May 21, 2022 at 12:16 pm

    I made this pepperoni yesterday and it was love at first bite ;-). Since the hubby and I are spice lovers, I used more chili powder and exchanged 30 grams of tomato paste with spicy paprika/chili paste. To die for!!!! So, it was very difficult to put it in the fridge for a couple of hours, but you were right. It tasted even better!!!!!! I read that you can also bake the wheat gluten. So, I might give that a try to see if it changes the outcome. I will try all your recipes.

    Reply
    • Sabine

      May 21, 2022 at 4:43 pm

      Me again... I forgot the 5star rating :-)

      ★★★★★

      Reply
  13. Reeeg

    July 09, 2022 at 5:21 pm

    Great recipe, used to make vegan pepperoni rolls for the 4th of July. Skipped the beet since I didn't have any on hand, at it still turns out great, if less 'meaty' colored.

    ★★★★★

    Reply
  14. Dana

    July 11, 2022 at 4:09 pm

    Can you please please please see if you can make a vegan salami? Like the Gallo Italian dry salami?? I miss it so so so much.

    Thank you for doing what you do, Liz!!!

    Reply
    • 💚 Liz

      July 13, 2022 at 3:31 pm

      Hi Dana! I have a vegan salami recipe, actually! I haven't tried the salami you're referencing, so I'm not sure if it's going to taste the same, but it tastes pretty dang good in our opinon. Give it a try!

      Reply
      • Linda Thomas

        December 03, 2022 at 3:47 am

        You say steamer pot. Could you do this in an instant pot & if so, for how long? Thanks!

        Reply
        • 💚 Liz

          December 03, 2022 at 11:41 pm

          You could easily do this in an instant pot. I think it should be in for about 20 minutes. Just don't skip the aluminum foil!

          Reply
  15. Tiffany

    October 21, 2022 at 4:07 pm

    I am making this for my own charcuterie board for Thanksgiving. Thank you.

    Reply
  16. Lawrence Kellie

    April 20, 2023 at 10:44 pm

    In my (almost) 68 years of life, I have never eaten pepperoni; I don't eat pork. Therefore, I don't know if this tastes like pepperoni or not. I have had beef summer salami, however.

    This recipe has a texture, bite, and chew that could be identical to pepperoni. It has a little licorice taste to it (from the fennel seeds?). And there is a flavor that resembles meat (beef at least).

    Overall, I'm pleased with it.

    ★★★★★

    Reply
  17. Li Tinn

    September 10, 2023 at 10:33 am

    Hi ! Great recipe and the texture turned out great. Although… Is it possible to skip the tomato paste as I really don’t like the tomato paste after taste in the final result.

    Reply
    • 💚 Liz

      September 14, 2023 at 6:29 pm

      Yes I think you could remove it but if your "dough" seems like it's too dry you'll need to add more of one of the other wet ingredients so it comes together. As for the flavor, I'm really not sure. It should be fine, but I haven't tasted this recipe without tomato paste. You might also try experimenting with different brands of tomato paste. I find the more affordable brands do have a bit of an aftertaste, while the higher quality brands such as Muir Glen do not. Good luck!

      Reply

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Hi, we're Liz & Paul!

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