Vegan Pepperoni Recipes
SEITAN PEPPERONI
Spicy, dense, and vegan, this pepperoni is perfect on pizza or for just snacking on by itself.
Provided by mezzinane
Categories 100+ Everyday Cooking Recipes Vegan
Time 2h20m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix vital wheat gluten flour, nutritional yeast, mustard powder, paprika, fennel seeds, salt, black pepper, garlic powder, cayenne pepper, anise seeds, and sugar in a large mixing bowl.
- Stir water, tomato paste, olive oil, liquid amino acid, and liquid smoke flavoring together in a separate bowl or measuring cup. Stir wet mixture into flour mixture until dough is evenly mixed. Turn dough onto a work surface and knead until smooth; shape into a log that is 1 1/2 to 2 inches in diameter. Tightly wrap log in aluminum foil, twisting the ends to secure.
- Bake in the preheated oven for 90 minutes. Unwrap pepperoni and cool to room temperature; store in refrigerator in an air-tight container or wrapped in plastic wrap.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 8.7 g, Fat 3.4 g, Fiber 1.3 g, Protein 11.7 g, SaturatedFat 0.4 g, Sodium 348.8 mg, Sugar 1 g
VEGAN PEPPERONI
So the only way my husband agreed to go vegan was if I found a replacement pepperoni. The store bought ones are way too expensive so here is the winner!! This recipe is adapted from the Vegan Dad. This is spicy but if you like pepperoni then it shouldn't be too bad. You can freeze this as well. Put these on pizza, sandwiches, salads, in tofu scrambles, and on veggie burgers. **We have made our second batch and my husband thought we could go even spicer so we put in 8-10 dashes of Tabasco sauce...just like the store bought tabasco flavored ones (DH's favorite)!!** **Change: we have made these again using tahinin instead of olive oil & find it works out better.** **Also if you do not have a steamer or colander & pot you can bake for 1hour 15 minutes at 325deg.**
Provided by Mindelicious
Categories Peppers
Time 1h
Yield 3 logs, 6 serving(s)
Number Of Ingredients 16
Steps:
- Start the water in the steamer so it will be boiling when your ready. Finely mash the beans with a fork. Add the rest of the flavor ingredients and mix well.
- Roughly grind anise seed, peppercorns, and red pepper flakes with a mortar and pestle. Add into mixture. You can taste the flavor now and ensure it is how you like it - it is fairly concentrated at this stage so don't be alarmed. Add more spice if you prefer it spicer or more liquid smoke if need be.
- Add in wheat gluten and mix well with a fork. Divide dough into three equal portions. Shape each into a tube and wrap like a tootsie roll in heavy duty aluminum foil. Make sure to wrap it tightly by twisting the ends. Heavy duty foil is best to keep the pepperoni from bursting out of the wrapping when cooking (or just wrap a couple times with regular foil).
- Steam for 45 minutes Cool and slice. You can use as is or also fry them up a bit on each side to make a crispier pepperoni.
Nutrition Facts : Calories 60.4, Fat 2.8, SaturatedFat 0.4, Sodium 455.9, Carbohydrate 7.7, Fiber 1.9, Sugar 2.8, Protein 2.3
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VEGAN PEPPERONI - VEGAN AND OIL-FREE RECIPES
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- 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.
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