Homemade Vegan Pepperoni
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!
Servings 17
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 Facts
Homemade Vegan Pepperoni
1 portions per recipe
Serving Size
28 g
Amount per Serving
Calories
52
% Daily Value*
Fat
1.8
g
3
%
Saturated Fat
0.3
g
2
%
Sodium
174
mg
7
%
Potassium
131
mg
4
%
Carbohydrates
7.5
g
3
%
Fiber
2.5
g
10
%
Sugar
0.8
g
1
%
Protein
2.3
g
5
%
Vitamin A
182
IU
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.