The Best Ever Gluten Free Vegan Pepperoni
Incredible vegan & gluten free pepperoni, special as a pizza topping, in sandwiches or to be enjoyed as a snack, or a part of a vegan charcuterie board spread.Please NOTE: If you make this recipe or any other inspired by the ingredients used DON'T FORGET to link and quote "a Veg Taste from A to Z" on your blog or social media posts.
Servings: 2 Pepperoni
Calories: 252kcal
Ingredients
Mix 1 - The "Fat"
- 30 g Soya Chunks *see notes for soy free version
- 1 tbsp Soy Sauce *see notes for soy free version
- 1/2 tbsp Bouillon
- 1 pinch Dulse Seaweed 3-4 small pieces - Optional
- 200 g Water Hot
Mix 2 - Spices
- 1 g Fennel Seeds 1/4 tsp
- 3 g Garlic Powder 3/4 tsp
- 1 g Onion Powder 1/4 tsp
- 1 g Mustard Seeds 1/4 tsp
- 1 g Sage 1/4 tsp
- 1 g Black Peppercorns 1/2 tsp
- 8 g Smoked Paprika 1.5 tsp
- 1 g Cayenne Pepper 1/4 tsp optional
- 8 g Salt 1/2 tbsp
Mix 3 - Liquids
- 30 g Beetroot cooked, preferably no preserved in vinegar
- 1 tsp White Miso Paste *see notes for soy free version
- 1 tsp Chilli Oil
- 1 tsp Maple Syrup
- 180 g Broth from mix 1. If not enough add water
Mix 4 - The "Meat"
- 32 g Pea Protein Isolate
- 12 g Konjac Powder
- 8 g Kappa Carrageenan
- 5 g Tapioca Starch
- 2 g Potato Starch
Others
- 15 g Coconut Oil
- More Peppercorns optional
- 1/4 tsp Red Food Colouring Powder to enhance the colour - optional
Instructions
- 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 litre 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.
Video
Notes
- To give the "aged" look, just roll the sausage into some rice flour (just a very thin layer will do the trick!).
- If you don't have chilli oil you can use chilli flakes or powder and add to the spice mix.
This vegan pepperoni is medium spicy - Feel free to adjust the chilli amount to your liking. - It can be made ahead of time and stored in the fridge for up for a couple of weeks, or make a big batch to freeze sliced or whole to be used anytime you fancy!
Nutrition
Calories: 252kcal | Carbohydrates: 18g | Protein: 21g | Fat: 12g | Saturated Fat: 7g | Potassium: 158mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2370IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 6mg