Seitan Pepperoni

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Spicy, dense, and vegan, this pepperoni is perfect on pizza or for just snacking on by itself.


  • 1 ½ cups vital wheat gluten flour
  • ¼ cup nutritional yeast
  • 2 teaspoons mustard powder
  • 2 teaspoons paprika
  • 1 ½ teaspoons crushed fennel seeds
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • ½ teaspoon crushed anise seeds
  • ½ teaspoon white sugar
  • ¾ cup cold water
  • ¼ cup tomato paste
  • 2 tablespoons olive oil
  • 2 tablespoons liquid amino acid (such as Bragg®)
  • 2 teaspoons liquid smoke flavoring


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.

Preparation time: 20 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs 20 mins
Servings: 12 – Yield: 12 servings



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