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Vegan Pepperoni
Pepperoni is one of those foods that I knew even before we went plant based was in no way good for us but was oooooh so delicious. There are vegan pepperoni products out there but they tend to be full of salt, oil, gluten, and other junk that makes even the vegan option unhealthy. I had pretty much given up on having pepperoni in my life when a few weeks back we had a breakthrough. Our recent recipes for meatloaf, burgers, and now pepperoni are all based on a similar idea of creating a solid base of texture with similar ingredients to our gluten-free bread and then enhancing them with all the seasonings and flavors of pepperoni! This mind blowing plant based pepperoni recipe is so incredibly easy to make and is full of that unique pepperoni flavor all while being refined oil and gluten free!
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Ingredients
- ½ cup buckwheat groats
- ½ cup quinoa
- ½ cup sunflower seeds, raw
- 2 tablespoons tomato paste
- 1 ½ tablespoons smoked paprika
- 2 teaspoons garlic powder
- 1 ½ tablespoons onion powder
- 1 ½ tablespoons fennel seeds, lightly ground
- 2 teaspoons cracked pepper
- 1 tablespoon stone ground mustard
- 2 tablespoons Bragg liquid aminos
- 3 tablespoons flax seeds, ground
- 3 tablespoons psyllium husk powder
- ½ cup vegetable broth
Instructions
- Soak the buckwheat groats and quinoa for at least 6 hours. Drain and rinse.
- Preheat oven to 350°F.
- Add all ingredients to a food processor and blend until uniform but not so long that it turns to paste.
- Line a baking tray with parchment paper.
- Form the mixture into a long tube shape with your hands using the parchment to roll it gently so that it looks nice and smooth.
- Bake for 45 minutes.
- Cook completely and store it in the fridge. It sets up more firm once it is refrigerated.
- Will keep in an airtight container in the fridge for up to 2 weeks or in the freezer for 2-3 months.
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Nutrition info
Calories: 142kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 95mgPotassium: 241mgFiber: 6gSugar: 1gVitamin A: 572IUVitamin C: 1mgCalcium: 41mgIron: 2mg
23 comments
I do miss pepperoni!! But I have a quinoa intolerance as well as gluten intolerance. What can I use instead of quinoa in this pepperoni recipe? Millet? more buckwheat? something else?
Millet would work great
We’ve used millet twice and it works great!
Jill, you used this 6-hour soak for buckwheat and quinoa for your meatloaf, too, and it makes a wonderful loaf. But I’ve been wondering if there’s a “quick soak” method that would work for this because I tend to forget to start the soak in the morning when I’m planning to make it for supper. Do you think it would shorten the soak time if I used boiling water or would that just cook the grain and ruin the texture?
Hi Diane, I haven’t tried that yet but if you do let me know if it works!
What function does the psyllium husk powder have in the recipe? Is there anything it can be replaced with like arrowroot or corn starch or more quinoa? Thanks!
Hi Greta, the psyllium husk powder helps solidify the texture and structure of the pepperoni. You could try arrow root or corn starch as replacement but the pepperoni might end up a little softer than it should be.
WHAT ELSE could replace phyllium husks? Those make me very ill with IBS! I use flax meal would I just need to increase it. Or add whole ground oats or oat flour?
Hello Liana, I’m not really sure if it would work without the psyllium husk. That is what makes it firm up.
Maybe xantan gum?
I have never used it but it might work.
Thank you so very much for sharing this incredibly awesome recipe! I’m very grateful!
Hi Jill, Do you have your pizza recipe here? Thanks. Lisa
Hi Liza, Yes we have a great pizza recipe. Just an FYI, you can search all our recipe right here on the site in the search box.
My pepperoni is still warm but I wanted to try it. I love the taste, thanks! It’s great that there is no need to use vital gluten. Maybe one clove of garlic would increase the aroma even more. I’ll give it a try next time. 🙂
WOW I just took this out of the oven and I am SO impressed. The flavor is on point!! It reminds me of a smoky jerky pepperoni. I can’t wait to use this on pizza. I used tamari instead of liquid aminos because that’s what I had on hand. I cut the black pepper from 2 tsp to 1/2 tsp and it’s still a little spicy for me haha, so next time I might swap a bit of the smoked paprika for regular paprika to see if that cuts down on the spice so kids can enjoy it too! Thank you for this incredible recipe- I still can’t believe how amazing the flavor turned out!
Made my first attempt at this recipe, but big point – blend/grind the sunflower seeds and perhaps fennel seeds down FIRST before you start blending any of the the rest!
I didn’t see the video, so maybe you do that in the vid, but they didn’t break down very well in the mixer with the other ingredients, and then ended up stringy and many almost still whole, once cooked in the pepperoni log!
I’ll adjust next time, but otherwise fab – the flavours you can tell are excellent, and looking forward to attempt two on the pizza!
You have a great channel.
I made it! Delicious! I can’t believe how flavorful this is. It’s going on my pizza this coming Friday night!
This was awesone on our pizza but looking for some more dishes this can. Ed used in as it made so much
I was wondering, could I substitute the buckwheat groats with chickpeas, or just use 1 cup of Quinoa?
Can you use buckwheat flour instead of groats?
I haven’t tried using the flour so I’m not sure. I think it might work though.
Yum! But this makes a lot! I will half the recipe next time. I’m only cooking for myself.