This vegan pepperoni is smoky, savory, spicy, a little chewy, a good source of fiber, and perfectly sliceable – with no gluten, seitan, or weird additives. It’s perfect for pizza!
Having successfully made delicious lentil-based vegan bologna, I had to give vegan pepperoni a try, and it has NOT disappointed. Unlike most versions, this recipe is gluten-free (no seitan or vital wheat gluten), using simple, wholesome pantry ingredients for homemade vegan pepperoni that’s fiber- and protein-rich, firm, sliceable, a little chewy, and free from unnecessary additives.
Instead, made with lentils, psyllium husk, tapioca starch, mixed spices, and several flavor boosters, this gluten-free vegan pepperoni captures the smoky, savory, spicy flavor with zero animal products. It’s also customizable, meal-prep and freezer-friendly, and perfect over my gluten-free pizza dough.
The Ingredients
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
- Brown lentils: These make up the bulk of the vegetarian pepperoni, providing plant-based protein and fiber, with a mild earthy flavor. Green lentils work similarly, but I don’t recommend red lentils, as they become too soft.
Note: I cooked 150g dried lentils to yield 350g cooked, thoroughly drained lentils. Weigh after draining.
- Tapioca starch: To bind, thicken, and add chew more reminiscent of traditional pepperoni. Arrowroot starch or cornstarch may work, but won’t be as chewy.
- Psyllium husk: Adds binding, elasticity, chew, and sliceability to the vegan salami. I don’t recommend omitting or replacing it.
- Tomato paste: Adds flavor, umami, and color for more realistic-looking vegetarian pepperoni.
- Soy sauce: Adds saltiness and umami. Use certified gluten-free tamari or coconut aminos to keep the recipe gluten-free.
- Oil: Use olive oil, avocado oil, or vegetable oil for richness and improved mouthfeel.
- Apple cider vinegar: Adds subtle cured-style tang. Red/white wine vinegar or lemon juice also works.
- Seasonings: Give this vegan pepperoni recipe a flavor punch with garlic powder, onion powder, smoked paprika, fennel seeds (lightly crushed), chili flakes (add to taste. Cayenne or red pepper flakes also work. Sub with sweet paprika for mild flavor), salt, and black pepper.
- Liquid smoke: Boosts smokiness, though extra smoked paprika works in a pinch.
Recipe Variations
- Herbs: Italian herbs work particularly well in pepperoni-style vegan salami, like oregano, basil, thyme, and/or rosemary.
- Umami: To boost depth and meatiness, add mushroom powder, nutritional yeast, vegan Worcestershire sauce, or miso paste.
- Pepper: Add coarsely cracked black peppercorns for peppercorn pepperoni.
- Sun-dried tomatoes: Finely blended for concentrated flavor.
- Sweetness: Add subtle sweetness with maple syrup, brown sugar, or coconut sugar.
How to Make Vegan Pepperoni
- Rinse 150 g dry lentils and remove any debris. Soak in plenty of water for 1–2 hours (soaking is optional, but it reduces the cooking time).
- Drain, add to a pot of fresh water, and cook until tender (not mushy).
- Drain thoroughly and leave in the pan to steam-dry for several minutes. Weigh 350 g cooked lentils.
- Preheat the oven to 350°F/175°C. Add the lentils and all remaining ingredients except the psyllium to a food processor. Pulse until the mixture holds together, leaving a little texture. Don’t over-blend.
- Stir in the psyllium husk powder, then let the mixture rest for 5–10 minutes to thicken.
- Shape firmly into a log about 1½ inches/4 cm in diameter. Wrap tightly in parchment paper, then aluminum foil (it also work without the tin foil).
- Transfer to a baking sheet and bake for 50–55 minutes.
- Let the vegan pepperoni cool completely (it will firm up as it cools). For faster cooling, freeze it for about 45 minutes.
- Unwrap and slice thinly (2-4mm) with a knife or mandoline. Enjoy!
Storage Information
Fridge: In an airtight container for up to 5 days. The flavor is even better the next day.
Freezer: Freeze the homemade vegan pepperoni log whole or sliced (parchment between layers), tightly wrapped or in an airtight, freezer-safe container, for up to 3 months.
How To Serve Homemade Vegan Pepperoni
- On pizza (like my gluten-free pizza base, gluten-free deep dish, or sweet potato pizza dough), pizza bagels, calzones, or vegan pizza rolls
- In vegan grilled cheese
- In a sandwich, sub, or breakfast burrito
- Added to pasta (like vegan mac and cheese, red pepper pasta, or a pasta bake)
- On toast with tofu scramble
- Added to salads (pasta salad, Italian chopped salad, etc.)
FAQs
What is pepperoni vs salami?
Pepperoni is a type of salami. It’s typically more heavily seasoned with paprika, chili/cayenne, fennel, and smoky spices, giving it its signature red color and spicy flavor.
Can I use canned lentils?
Though I haven’t tried to, I imagine that would work well after rinsing and draining them thoroughly.
Why is the vegan pepperoni too soft?
This may be because of too much liquid in the mixture, too little tapioca/psyllium, if it’s not cooked for long enough, or if you haven’t allowed it to cool completely before slicing.
Can I make it oil-free?
Possibly, though the vegan pepperoni will be drier, less rich, and less similar in texture to traditional pepperoni.
Top Recipe Notes and Tips
- Measure by weight: For the most accurate results every single time.
- Don’t overcook the lentils: They should be tender, not mushy.
- Drain the lentils thoroughly: Excess liquid makes the vegan pepperoni too soft.
- Don’t blend fully: Leave some lentil texture for a more satisfying bite.
- Season liberally: Keep in mind the flavors mellow slightly once cooked.
- Shape and wrap firmly: For the best shape and firmer, cleaner slicing.
- Leave to cool: It firms as it cools, making it easier to slice.
- Aim for 3-4mm: Thinner slices crisp more easily, while thicker slices stay chewier.
- For crispy pepperoni: Pan-fry, air-fry, or bake the slices briefly after baking. Quick, high heat works best for crisp edges. This is great vegan pepperoni for pizza!
You Might Also Like
- Vegan sausages (Bratwurst)
- Vegan Liverwurst (easy bean spread)
- Portobello mushroom steaks
- The best vegan gyro
- Vegan shawarma kebab
- BBQ pulled mushroom sandwiches
If you try this easy homemade vegan pepperoni recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in recreations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
Homemade Vegan Pepperoni
Video
Ingredients
- 350 g (about 1¾ cups ) cooked brown lentils from 150 g (¾ cup) dried lentils
- 30 g (about ¼ cup) tapioca starch
- 1 Tbsp psyllium husk powder or 2 Tbsp whole psyllium husks
- 50 g (2 heaped Tbsp) tomato paste
- 2 Tbsp soy sauce
- 2 Tbsp olive oil
- 2 tsp apple cider vinegar
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp fennel seeds lightly crushed
- ¼ tsp chili flakes (or to taste)
- 1 tsp black pepper
- ½ tsp liquid smoke
- ½–¾ tsp salt (or to taste)
Instructions
- You can watch the video in the post for visual instructions.Rinse 150 g dry lentils and remove any debris. Soak in plenty of water for 1–2 hours (soaking is optional, but it reduces the cooking time).Drain, add to a pot with fresh water, and cook until tender but not mushy. Drain thoroughly and let them steam dry for a few minutes. Weigh out 350 g cooked lentils.
- Preheat the oven to 350 °F (175 °C). Add the lentils and all remaining ingredients except the psyllium husks to a food processor. Pulse just until the mixture holds together, leaving a little texture.
- Stir in the psyllium husk powder. Let the mixture rest for 5–10 minutes to thicken.
- Shape into a firm log about 1½ inches (4 cm) in diameter. Wrap tightly in parchment paper, then wrap completely in aluminum foil (note: It also works without tin foil).
- Place on a baking sheet and bake for 50–55 minutes.
- Let the salami cool completely so it can firm up. For faster cooling, place it in the freezer for about 45 minutes. Unwrap and slice thinly.
Notes
- Lentils: The 150 g measurement refers to dried lentils; use 350 g cooked, thoroughly drained lentils in the mixture. Cook them until tender while keeping their shape.
- Texture: Pulse the mixture briefly. Leaving some lentil pieces intact gives the slices more texture.
- Slicing: Cool completely before cutting; thin slices are easiest to make once the log has firmed up.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Thank youuuu! It seems you have a series going on now, turning typical meat eaters dishes into plant based versions, like steak of white beans, bologna of lentils, pepperoni etc! On the contrary to the store bought alternatives, yours are healthy at the same time as they look and taste delicious!!♥️🙏