Vegan Pepperoni
This vegan pepperoni will totally fulfill your cravings for pepperoni. And it’s totally free of oil! In addition to using as a pizza topping, enjoy this pepperoni as a meat substitute for sandwiches and paninis.
Servings: 8
Calories: 108kcal
Ingredients
Liquid Ingredients:
- 1 cup vegetable broth
- 5 tablespoons tomato paste
- 2 tablespoons Soy Sauce
- 2 teaspoons red wine vinegar
- 1 teaspoon liquid smoke
- 3 cloves garlic minced
Dry Ingredients:
- 1 ¼ cup vital wheat gluten
- ¼ cup nutritional yeast
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 1 ½ teaspoons mustard powder
- 1 teaspoon whole fennel
- 1 teaspoon ground fennel
- 1 teaspoon red pepper flakes
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Whisk together the liquid ingredients.
- Stir together the dry ingredients.
- Add the liquid ingredients to the dry ingredients and mix until completely combined. Knead the dough for a two or three minutes until it forms some elasticity.
- Divide the dough into two roughly equal pieces and form into logs. Wrap the dough in a layer of parchment paper and then a double layer of aluminum foil, twisting the ends of the foil tootsie roll style.
- Bake the rolls in the oven for one hour and 15 minutes, turning them over half way through the baking time. Allow the pepperoni to cool overnight in the refrigerator before unwrapping. Cut thin slices with a mandolin or a sharp knife.
Notes
These pepperoni slices are great on a pizza, and make a wonderful meat substitute for a sandwich or a panini.
Nutrition
Calories: 108kcal | Carbohydrates: 8.6g | Protein: 17.2g | Fat: 1g | Sodium: 385mg | Fiber: 1.9g | Sugar: 2.6g | Vitamin A: 500IU | Vitamin C: 4.1mg | Calcium: 50mg | Iron: 2mg