Vegan Pepperoni Sausage
Ingredients
- 1.5 cups vital wheat gluten
- 1/4 cup garbanzo bean flour
- 2 tablespoons nutritional yeast
- 1/2 teaspoon allspice (or a mix of nutmeg, cinnamon, and clove to equal 1/2 teaspoon)
- 1/2 teaspoon paprika
- 1/2 teaspoon anise seed, crumbled
- 1/2 teaspoon fennel seed, crumbled
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fresh ground black pepper
- 1 cup vegetable broth (add more if too dry)
- 1 teaspoon olive oil
- 1/2 teaspoon liquid smoke
- 1/2 teaspoon vegan Worcestershire sauce
- 2 tablespoons Bragg’s Liquid Aminos (or soy sauce)
- Cooking broth: 3 cups water, 3 cups vegetable broth, and 1/4 cup low-sodium soy sauce
Instructions
- Bring cooking broth ingredients to a boil in an uncovered pressure cooker.
- Mix dry ingredients in a stand mixer bowl
- Mix wet ingredients in a small bowl
- Add wet ingredients to dry, mix well, then knead with the dough hook of the mixer for 5 minutes.
- Break dough into half. Roll 4 small sausages and wrap individually in cheesecloth, tying ends with string. Take the remaining half and roll into a larger sausage and wrap in cheesecloth, tying ends with string.
- Place in boiling cooking broth, cover the pressure cooker, and bring to pressure.
- Cook at pressure for 30 minutes.
- Allow for a natural release.
- Remove sausages from the broth to cool before handling or serving.
- For pepperoni slices, freeze the sausage overnight and then use a food processor (use the slicing disc) for nice, thin spicy pieces of sausage.
- Store whole sausage, in the cooking broth, in an airtight container in the refrigerator or in a sturdy bag for the freezer.
You can slice, dice, and crumble this sausage for all kinds of recipes.
Responses
does it really taste like pepperoni? cause if it does, I’m makin’ it!
Make it! It tastes like pepperoni!
pinning it!
I just pinned this so fast it would make your head spin! 😉
Last week I bought the stuff to make seitan for the first time… haven’t used it yet. Now I’m totally inspired – this is going to be the first creation!!!
Woo hoo! Let me know how it turns out!
Just wow, this looks amazing! I’ve only tried seitan once and liked it, so I need to make this and try it on my hubby. Thanks!
My husband LOVES it! He said “oh my god, this is pepperoni!” Let me know what your hubby thinks1
HI! This looks great but I still haven’t purchased a pressure cooker. Can you add directions for regular cooking? Thanks!
Hi Jul! Since I didn’t make it any other way, I can only vouch for the consistency, texture and flavor for the pressure cooker method with this recipe.
However, here are some alternatives to consider:
1) Roll the seitan dough up in foil (like a tootsie pop) and bake it on 325F for 90 minutes (probably less time if you make several small sausages, perhaps check on it in 45 or 60 minutes). I’ve tried this method, with a completely different recipe, and like it but it’s drier than this recipe.
2). Simmer stovetop for 30 – 60 minutes. I’ve never tried this so I can’t comment on the method.
Let me know if you try it!
Hi Jul – I make seitan a couple of different ways – just depends on what kind of texture you are looking for:
1) You can steam it by rolling them up into sausages in tin foil and then placing in a steamer basket for about 1 hour. Creates a denser finished product than the simmer method.
2) You can do the simmer method that JL has above – I recommend at least 60 minutes for a larger roll and about 30-40 minutes for smaller ones. Also be sure to turn them over occasionally to make sure they cook evenly.
3) You can bake them as well – I usually do 350 degrees for about 45-60 minutes. I find that this method has a chewier texture than the other two.
Hope this helps!
YAY! Thank you jumping in, Ashley!
Thanks to JL and Ashley both! I’ll let you know how it turns out once I decide on a method!
Love the idea of freezing it and then slicing it with a food processor. I make a lot of seitan but I hadn’t thought to use it that way – always inspiring me to branch out – thank you!
Thanks, but all credit for that trick goes to the bloggosphere! There are many, many food bloggers who suggest it.
Yum! I love homemade seitan. In fact, I can’t even remember the last time I bought pre-made seitan. It’s so easy to make at home. And it freezes beautifully!
Yes, to everything!
This looks amazing! I might finally finally try my pressure cooker after having it for 5+ years and only using it as a pot…
Oh, that’s exciting!
I am going back to the drawing board after trying another random seitan recipe found online: back to where I should have started…with YOUR recipe! I can’t wait!
Keep trying, Kari! Once you make a seitan you love, there’s no turning back!
I love it – pinning it now!! This looks awesome, I’ve always wanted to try making a sausage and I have most of these ingredients already in my kitchen. Very creative, thanks for sharing!!
Thanks for the pin!
My daughter will love this recipe, very nice
[…] Last August at Vida Vegan Con we were dazzled by the food vendors. Many of us fell in love with Upton’s Naturals, a Chicago-based company that produces gourmet seitan. I have read on many blogs that Upton’s is making its way into stores across the country but I have yet to see it in New York. Of course, I’ve been busy making my own seitan… […]
Homemade vegan pepperoni! Thank you so much, JL! 🙂 This is one thing I haven’t found a good substitute for. Though I didn’t eat a lot of pepperoni when I was omni, there are a few things I liked it on. Gotta try this!
I hope you like it!
I buy 50 pounds of vital wheat gluten and it costs me only $99, which includes shipping; I store it in large cans in my garage, and it keeps for a year or more; This way it only costs $2 a pound.
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Yum. I don’t have a mixer, but I do have a hand mixer. Do you think that will do in making the seitan? Daughter is coming home for July 4th weekend, and thought I’d make up some seitan to have for us. Yeah! Thanks JL! Gaileee
@gailpickensbargereryt:disqus, you could easily just knead by hand – the stand mixer just does the work for you. If you hand mixer has a dough hook (or if you’ve used it for successfully), then go for it!