Vegan Pepperoni - recipe by No Butcher

Robby and I are going to Las Vegas (NV) at the end of September and of course, I started researching vegan restaurants. I came across a post about a now closed vegan butcher called No Butcher who served a very popular pepperoni. The post shared the recipe and I had to try it. I've made this recipe a few times and it always comes out great. One time, I didn't have the fennel seeds so I used caraway seeds and it was just as good.

What you need before you start

Nothing special is needed to make this recipe. One of the reasons I love making it is because it is easy to mix together and you just bake it. It's a little easier than some other recipes I've made with wheat gluten.

Ingredients for Vegan Pepperoni

This recipe makes two logs of pepperoni.

For the Wet Ingredients

• 1 and 1/3 cups water

• 1/3 cup vegetable oil (I usually use olive oil)

• 4 TBSP soy sauce

• 3 oz. tomato paste (about 6 TBSP)

• 1 and 1/2 TBSP paprika

• 3 TBSP apple cider vinegar

• 2 tsp sugar

• 2 tsp whole fennel seeds

• 2 tsp red pepper flakes

• 2 tsp ground mustard

• 1 tsp liquid smoke

  
  

For the Dry Ingredients

• 2 and 1/2 cups wheat gluten

• 3 TBSP onion powder

• 3 TBSP dry minced onion

• 1 tsp black pepper

• 1 tsp red pepper flakes

• 2 tsp fennel seeds

  
  

When combining wet and dry ingredients, add

• 3 cloves of garlic

Instructions

1. Mix the dry ingredients

2. Blend the wet ingredients in a blender

3. Mix the dry and wet ingredients and the garlic together. You'll need to get your hands in there to make sure everything is mixed well. You should have a stiff dough consistency.

4. Form into logs and wrap in aluminum foil. I usually make 2 logs per batch.

Bake at 340 degrees for 70 minutes.

Enjoy!

Kelli