Easy Vegan Pepperoni

5 from 13 votes

A super simple recipe for vegan pepperoni made with vital wheat gluten and baked in an air fryer or oven. Gorgeous on pizza or sandwiches.

Prep Time5

Cook Time50

Total Time55

Course: lunch

Cuisine: American, vegan

Servings: servings

Calories: 133kcal

In a mixing bowl add the vital wheat gluten, paprika, garlic powder, thyme, cayenne pepper, chilli flakes and salt. Mix well to combine.
In another mixing bowl add the vegetable stock, tomato puree, olive oil and soy sauce. Mix well.
Pour the wet ingredients into the dry ingredients and mix with a spatula or wooden spoon to combine, then knead in the bowl for a couple of minutes (with clean hands). You will feel how elastic it is right away.
Shape and roll into a sausage shape, then roll firmly in non-stick baking paper.
Now roll in tin foil and twist the ends like a cracker.
Pop in the air fryer at 200c/400c for 50 minutes (middle shelf, if you have shelves) or in a preheated oven at 200c/180c fan/400f/gas mark 6 for 50 -55 minutes. (If you are making it for pizza, remember it will be cooked a second time on the pizza, so reduce the cooking time by 10-12 minutes for the original bake)
When it's ready it should have started to brown on the outside and be firm, yet springy to the touch.
Leave to cool.
Slice and use in a pizza, sandwich, pasta etc.
Enjoy!

Storing Pepperoni

Swaddle it like a baby (in non-stick baking/greaseproof paper) and pop it in an airtight container in the fridge for up to 5 days.

Just slice some as you need it, then wrap it up again and pop back in the fridge.

Freezing Pepperoni

Wrap it well, then pop in a freezer bag or tub and freeze for up to 3 months. Let it defrost in the fridge for a wee while before slicing it.

Making Pepperoni for Pizza

It will be cooked a second time on the pizza, so take 10-12 minutes of the initial bake time.

Making Pepperoni for Sandwiches, Toasties, Pasta etc

It's ready to use as a deli slice, so cook it to the time on the recipe card.