Veganwolf.com Recipe Collection
VEGAN Meatless meat RECIPES
HOMEMADE vegan Pepperoni
This recipe was found at blog.fatfreevegan.com and shared to me by my dear friend Camille
Slice thin and use for any pepperoni, Salami, thin sliced sausage recipe.
Works great for pizza, of course, also cold in sandwiches, Muffulettas, sliced in salads, etc...
but for an even more pepperoni / hard salami feel, slice it thin and fry both sides shortly, until lightly browned.
It will WOW you!
Veggeroni (Seitan Vegan Pepperoni)
- 1 1/4 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 3/4 teaspoon salt
- 2-3 teaspoons Spanish smoked paprika
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes (use more for spicier pepperoni)
- 3/4 teaspoons mustard seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons cashew butter (may substitute peanut butter or tahini)
- 2/3 cup water
- 4 tablespoons ketchup or tomato sauce
- 1 teaspoon Liquid Smoke
- 1/4 teaspoon agave nectar (optional, but definitely use if you use tomato sauce)
Preheat oven to 325 F.
Mix dry ingredients in a large bowl.
Put the cashew butter in a smaller bowl, and slowly mix in the water. Add the remaining wet ingredients to the small bowl and blend well.
Pour the wet mixture into the dry, stirring well (use your hands if necessary). Remove from the bowl and knead for a few minutes, making sure ingredients are distributed well.
Roll into a log shape, about 7 inches long. Place the log on foil and roll it up in the foil, twisting the ends to seal. Bake for 1 hour and 15 minutes, turning over after 45 minutes.
Remove from oven and unwrap to cool. Slice as needed and store leftovers wrapped in plastic wrap in the fridge.
Tips / Options / Notes
I used peanut butter and added 1 cup tofu. Turned out great!
I also made a Teriyaki pepperoni jerky just by substituting 1/3 cup of teriyaki sauce for 1/3 cup of water. Wonderful!
This is a firm very meaty very much like pepperoni feel.
To try something different I diced up some of the pepperoni and placed in a pot of 1 1/2 cups boiling water containing 1 T salt and 1 T liquid smoke. I turned off the heat and let it sit for a couple hours. The results were a wonderful, softer moisture texture meat, much like a ham would be. Perfect for putting into sandwiches or certain casseroles, or even salads.