Vegan Pepperoni

Looking down on a vegan pizza on a wooden counter with a pizza cuter next to it.

Top your pizzas, Italian dishes, and sandwiches with this delicious, and slightly spicy vegan pepperoni.

Course Main Course

Cuisine Italian

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings slices

Calories 26kcal

Author Marly McMillen

Equipment

Food Processor

Ingredients

Chickpea Tofu Base:

15 oz extra firm tofu
15 oz can of chickpeas (not drained)
1 tablespoon ground flax

Pepperoni Spices:

1 ½ teaspoons sea salt
1 ½ teaspoons black pepper , freshly ground
1 teaspoon dry mustard powder
1 teaspoon fennel seeds
1 tablespoon smoked paprika
2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
½ teaspoon crushed red pepper flakes (add more for spicier)

Other Ingredients:

2 tablespoons vegetable oil (see notes)
1 tablespoon maple syrup
½ cup chopped beets (see note)
1 to 2 tablespoons liquid smoke
½ cup sun dried tomatoes (packed in oil) (see notes if using dried)

Cups - Metric

Instructions

Preheat your oven to 400°F/200°C. Place a piece of parchment paper on a baking sheet (use two if your baking sheets are smaller).
Remove the tofu from its package and press lightly either using a tofu press or by wrapping tofu in a dish towel, and press to remove excess fluid.
Drain the liquid from the can of chickpeas into a measuring cup. Measure out 3/4 cup of liquid. Discard the rest. Add the ground flaxseed to the chickpea liquid.
Chop the gently pressed tofu into large cubes. Place it in a food processor. Add the chickpeas and the ground flaxseed liquid. Pulse until mostly combined.
Add the pepperoni spices and pulse to combine.
Add the vegetable oil, maple syrup, and beets. Pulse again until mostly combined.
Add the sun-dried tomatoes and then pulse again, leaving bits of the sun-dried tomatoes throughout the dough for a textured pepperoni look.
Take a taste test: Add more liquid smoke, maple syrup, or crushed pepper, depending on your preference for smoky, sweet, and spicy.
Turn the dough out onto your prepared baking sheet and use a spatula to press it out to about ⅛ to ¼-inch thickness.
Place in the heated oven and bake for 25 to 30 minutes, until it starts to look a little crispy on the edges. Remove from oven and cool. Then use a small round cookie cutter to cut out pepperoni rounds. Save the uncut edges to use in things like pasta, where you'd like some pepperoni flavor.
This pepperoni will last up to 5 days in the fridge or can be frozen for up to 2 to 3 months.

Video

Notes

Vegetable Oil: Use olive oil or the oil from a jar of sun-dried tomatoes for added flavor.

Beets: Peel a fresh beet, chop it into small pieces, and measure out 1/2 cup, or use jarred pickled beets, chopped and measured out.

Sun-Dried Tomatoes: I prefer using jarred. If you use dried sun-dried tomatoes, be sure to hydrate them first. To do this, heat 1 cup of water until it's hot but not boiling. Add the dried sun-dried tomatoes and let them sit for around 10 minutes. Then use tongs to remove them and chop them, measuring out 1/2 cup.

Nutrition