This post may contain affiliate links
This Vegan Pepperoni is bold, savory, smokey, and a bit spicy, and it’s unbelievably similar to the real deal without the animal abuse or fat. Put it on vegan pizza, in sandwiches, on charcuterie boards, or simply eat it on its own since it’s delectable!
Since becoming vegan, I’ve really craved pepperoni pizza, like this vegan Detroit-style pizza. There are some vegan pepperoni brands on the market, such as Mia, Yves, and a couple more. Still, none of them fulfilled my appetite for that familiar pepperoni flavor.
The practice of preserving meat with salts and seasonings dates back to the Roman Empire. Spicy sausages were later developed in Italy, and pepperoni is said to have emerged in the United States as a result of the Italian modifications.
Around 1919, pepperoni began to emerge in delis and pizza businesses in New York City. And now it is one of the most popular pizza toppings!
Here’s our plant-based version, which uses comparable spices and flavors but doesn’t include the meat!
Pepperoni for Vegans
While tempeh first appeared to have the appropriate consistency, when cooked, it became dry and brittle. Chickpeas are the same way.
Tofu, on the other hand, is ideal for making pepperoni since it cooks perfectly and keeps its form! It’s also flavorless and does a fantastic job of soaking all of the pepperoni seasonings.
This dish only calls for ten ingredients and takes less than an hour to prepare! Some of the versions I tried took more than an entire day to make, which I knew wasn’t feasible. I believe it’s quite extraordinary that you can create your own pepperoni for dinner today!
This vegan pepperoni is insanely easy to make and tastes so wonderful that you’ll eat it right out of the fridge! Paprika, mustard seeds, garlic, and just enough spicy heat give this dish a lot of flavors.
How would I describe this vegan pepperoni?
- Spicy (depending on how much you add)
Share the image below on your Pinterest board if you like this Vegan Pepperoni recipe!
List of Ingredients
- Olive oil (For Baking)
- 1/4 tsp of anise (ground)
- 1 tsp of either A1 sauce or liquid smoke (your choice)
- 1 tsp fennel seeds (crushed)
- 2 tsp of salt
- 2 tsp of black pepper
- 2 tsp of ground mustard seeds
- 2 tsp of smoked paprika
- 2 tsp of garlic powder
- 2 tsp of coconut sugar
- 2-3 tsp red pepper flakes (based on your heat preference)
- 3 tsp of dried oregano
- 10 ounces of extra-firm tofu
- For 10-15 minutes, cover the tofu in a hand towel and place something hefty on top – such as a cast-iron pan – to press out moisture. Preheat the oven to 400 degrees Fahrenheit.
- Toss tofu with sea salt, black pepper, red pepper flake, oregano, ground mustard, fennel seeds, smoked paprika, garlic powder, coconut sugar, ground anise, and A1 sauce/liquid smoke in a food processor. Blend until smooth, wiping the sides of the processor when necessary.
- Taste and tweak spices as desired, using more salt, red pepper flake for heat, paprika for a smoky flavor, or coconut sugar for a more sweet flavor.
- If making a larger quantity, pour the mixture onto a baking sheet or many baking sheets with parchment paper. Place a piece of saran wrap or wax paper on top and flatten it into a consistently thin layer approximately 1/4 to 1/8 inch thick with your hands. It will cook more uniformly if it is more level. To enable it to crisp up, spray it with nonstick spray or lightly brush it with oil.
- Bake it for 25 minutes at 400 F, or until golden brown and somewhat dried out. Then cut out “pepperonis” with a small or medium circular cookie cutter. Of course, you’re welcome to keep the scraps as well! They’re just not as attractive.
- The pepperonis are now ready to be added to a pizza and baked for a minimum of 10-15 minutes. Depending on how long your dough needs to bake, adjust your timing appropriately. You’ll recognize they’re done when they’re a rich red color and somewhat crunchy to the touch.
- If you choose not to use all the vegan pepperoni immediately, let them cool, then cover, and store them in the refrigerator (up to 4 days) or freezer (up to 1 month). Then, allow it to defrost slightly before putting it on a prepared pizza.
Tell us down below if you try this vegan pepperoni dish! We appreciate your feedback, reviews, and, most importantly, your Pinterest photographs! We’re looking forward to seeing how your vegan pepperoni turns out, so let us know down in the comments section.