Add the soya chunks, bouillon powder, soy sauce, dulse (optional) to a bowl. Top with boiling water and set aside for 30 minutes.
Weight all the spices in a food blender cup, then blend until well powdered.
After 30 minutes, squeeze out all the vegetable broth from the soya chunks. Do not throw the broth away.
Roughly chop the soaked soya chunks into irregular pieces. This will resemble the "fat" of the vegan pepperoni, so it doesn't need to be all the same size. Set aside.
Prepare the liquid mixture by blending together: cooked beetroot, miso paste, chilli oil, maple syrup and the broth from the soya chunks. Please note, this recipe should yield enough broth, however, if it wasn't enough, just add some extra water or vegetable broth if you have it at hand.
In a large bowl combine: pea protein isolate, konjac powder, carrageenan and the starches (tapioca and/or potato, see notes), followed by the spice mix and the liquids. Finally add melted coconut oil, food coloring and whole peppercorns. Lastly add the chopped soya chunks.
Mix until it comes together into a firm, easy to shape dough.
Line a sheet of film on the working surface.
Scoop in half of the pepperoni mixture, shape into a sausage and wrap tight into the clinging film, making sure to twist both sides as you were wrapping a candy.
Repeat for the remaining dough.
Bring to a boil around 1 liter of water, then boil the wrapped pepperoni for 45 minutes.
Allow to cool completely in the water. At this point the pepperoni will still be a bit soft to the touch; do not worry, it will harden up as it cools.
Once the pepperoni has cool down, you can unwrap it, slice and use as you please as pizza topping, in sandwiches or in your favourite recipes.