Vegan pepperoni recipe (Perfect for pizza & charcuterie)

Here are the ingredients you will need to make this recipe.

Spices and seasonings: Mustard seeds, fennel seeds, paprika, red pepper flakes, cumin, onion powder, salt, cayenne, and black pepper.

Vital wheat gluten: This high protein flour is essential for this recipe. Look for it with other types of flour in natural grocery stores and online.

Bob’s Red Mill is my go-to, or you can sometimes find vital wheat gluten in flour bulk bins. (Note that the recipe is listed by weight, so you’ll need a kitchen scale to measure.)

Nutritional yeast: This inactive yeast adds umami and depth, plus protein and B vitamins. It’s often sold near the flour in the grocery store or in the health food section. (You can learn more about it in this post, “What is nutritional yeast?”)

Tapioca flour: A starch derived from the cassava root, tapioca flour helps bind the ingredients. It also adds a chewy, slightly elastic texture that mimics traditional pepperoni.

Oil: Avocado oil is my preferred option, but any neutral-flavored cooking oil works here.

Tomato paste: This recipe uses ½ cup of tomato paste for flavor, umami, color, and moisture.

(A boxed tube is pictured above. However, since the recipe calls for a fairly large amount, I actually recommend using canned or jarred tomato paste instead. It’s easier to scoop out in bulk than tomato paste in a tube.)

Tamari: This Japanese soy sauce adds salt & umami. It can be replaced with any soy sauce you like, coconut aminos, or Bragg’s liquid aminos.

White miso paste: This mildly flavored fermented soybean paste adds umami and saltiness. Look for it in the refrigerated section of the grocery store near the tofu.

Garlic: Use firm cloves with unbroken skin, and no signs of sprouting. If you’d rather, replace fresh garlic with ½ teaspoon granulated garlic.