Ingredients:
- 1 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 2 tablespoons tomato paste
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika (for a smoky flavor)
- 1 teaspoon fennel seeds (optional, for a traditional pepperoni flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon red pepper flakes (adjust based on desired spice level)
- 1/2 teaspoon dried oregano (optional)
- 1/2 cup water (or vegetable broth for more flavor)
- 1 tablespoon liquid smoke (optional, for a smokier taste)
Instructions:
1. Prepare the Wet Ingredients:
- In a bowl, whisk together the tomato paste, soy sauce, olive oil, water, and liquid smoke (if using). Add the fennel seeds, smoked paprika, garlic powder, onion powder, black pepper, red pepper flakes, and oregano (if using). Stir until everything is well combined.
2. Mix the Dry Ingredients:
- In a separate large mixing bowl, combine the vital wheat gluten and nutritional yeast.
3. Combine Wet and Dry Ingredients:
- Slowly pour the wet mixture into the dry ingredients. Stir until a dough begins to form. It should be firm but slightly sticky. If it’s too dry, add a little more water, a tablespoon at a time. If it’s too wet, sprinkle in a little more vital wheat gluten.
4. Knead the Dough:
- Transfer the dough to a flat surface and knead it for about 3-5 minutes. This will help develop the gluten, giving the pepperoni its chewy texture. Once kneaded, form the dough into a log or a cylinder shape.
5. Steam the Pepperoni:
- Cut a piece of parchment paper large enough to wrap the dough. Roll the dough tightly in the parchment paper, twisting the ends to seal it.
- Next, steam the wrapped dough for about 40-45 minutes over medium heat. You can do this by placing the wrapped dough in a steamer basket or on a trivet inside a pot with about an inch of water. Cover the pot with a lid and let it steam. Alternatively, you can steam it in a large pot with a lid if you don’t have a steamer basket.
6. Cool and Slice:
- Once steamed, remove the pepperoni from the steamer and let it cool for about 10-15 minutes before unwrapping. The pepperoni will firm up as it cools.
- Slice the pepperoni into thin rounds, and you have your vegan pepperoni ready to use!
7. Store and Serve:
- Store the pepperoni in an airtight container in the refrigerator for up to 1 week. You can also freeze it for up to 2-3 months.
- Use the vegan pepperoni as a topping for pizza, in sandwiches, wraps, salads, or enjoy it as a snack!
Tips:
- Customize the flavor: Feel free to adjust the spices to your taste. You can add more red pepper flakes for a spicier kick, or increase the smoked paprika for a deeper smoky flavor.
- Texture tips: If you want a firmer texture, you can bake the vegan pepperoni after steaming. Simply preheat your oven to 375°F (190°C), place the slices on a baking sheet, and bake for 10-12 minutes until slightly crispy.
- Gluten-free option: If you’re looking for a gluten-free version, consider using a gluten-free flour blend or chickpea flour as a substitute for vital wheat gluten, but note that the texture may differ slightly.
This Vegan Pepperoni recipe is a great way to enjoy the savory, spicy, and slightly smoky flavors of pepperoni in a plant-based version. Enjoy it as part of your favorite dishes! 🍕🌱
