Easy Vegan Seitan Pepperoni
Perfect to top your pizza. It's surprisingly easy to make, tastes way better than store-bought. Can be stored in the fridge or freezer so you have it on hand whenever you need vegan pepperoni. Recipe adapted from my Vegan Seitan Steaks, but shout out goes to The Easy Vegan's version for the funniest video.
Perfect to top your pizza. It's surprisingly easy to make, tastes way better than store-bought. Can be stored in the fridge or freezer so you have it on hand whenever you need vegan pepperoni. Recipe adapted from my Vegan Seitan Steaks, but shout out goes to The Easy Vegan's version for the funniest video.
- Carbohydrate 71.8210067939339 g
- Cholesterol 0 mg
- Fat 5.52830834071597 g
- Fiber 15.6264333747198 g
- Protein 146.583940157403 g
- Saturated Fat 0.761086667700848 g
- Serving Size 1 1 pepperoni log (924g)
- Sodium 137.733333495796 mg
- Sugar 56.1945734192141 g
- Trans Fat 1.84708333610142 g
- Calories 865 calories
Step-by-step
- Add several inches of water to a large pot with a steamer basket and bring to a boil.
- In the meantime, mix together all of the ingredients in a large bowl.
- Once the mixture starts to come together, finish mixing by hand, kneading the dough for 2 - 3 minutes to make sure it's combined well.
- Kneading the seitan will also give the vegan pepperoni a chewier texture.
- Divide the dough into two pieces then roll the dough pieces into two logs about 6 inches long each.
- Roll each log up loosely in a piece of aluminum foil then twist the ends closed.
- Steam for 30 minutes.
- Oil may release during steaming and appear in the steamer basket and water, and that's ok.
- After 30 minutes, remove the logs from the steamer and allow to cool completely in the fridge.
- The logs will have puffed up in the foil and become tight.
- Once cooled, remove the foil and they are ready to slice and enjoy as you like.
Hidden beneath the measurement markers of vital wheat gluten, soy sauce, and tomato paste lies a mechanical transformation that transforms basic powders into a firm protein structure. Curing agents and heavy fats in traditional Italian charcuterie provide distinct mouthfeel, whereas plant proteins require physical manipulation to replicate that density.
The Mechanics of Gluten Development
Kneading the dough for two to three minutes directly organizes the wheat proteins into linear strands, establishing the chewiness characteristic of sliced pepperoni. Insufficient mixing yields a crumbly product that disintegrates under heat, while working the dough past three minutes creates an excessively rubbery resistance. Solid refined coconut oil dispersed throughout these protein strands melts during cooking, leaving microscopic pockets of fat that mimic animal-based marbling without weeping excessively. Whole fennel seeds and crushed red pepper flakes interrupt the uniform protein matrix, adding traditional aromatic notes associated with cured pork sausages originating in Southern Italy.Steaming and Structural Set
Enclosing the shaped logs in aluminum foil creates a controlled moisture environment that prevents the exterior from drying out during the thirty-minute steaming window. Steam transfers heat gently, causing the starches and gluten to expand uniformly inside the foil wrapper without scorching the tomato paste and soy sauce solids. Allowing the logs to cool completely in the refrigerator solidifies the coconut oil and tightens the gluten network, enabling clean cuts as thin as two millimeters without crumbling the slices.
