Vegan Pepperoni

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Plate of our homemade gluten-free vegan Pepperoni slices

If you follow me on snapchat (@minimalistbaker), you know I’ve been trying to make vegan pepperoni for a while now. It’s been one of those recipes I dreamed up and then struggled to perfect. But, after many failed attempts, I’m happy to report I cracked the code!

Say goodbye to the days of vegetables-only pizza (not that there’s anything wrong with that). Vegan pepperoni to the rescue!

Food processor with ingredients for making our easy, delicious gluten-free vegan pepperoni recipe

Origins of Pepperoni

It’s thought that the technique of curing meat with salt and spices to preserve it originates as far back as the Roman Empire. Spicy sausages were then curated in Italy and pepperoni is thought to have originated in the US as an adaptation from the Italian versions. Pepperoni began appearing in delis and pizza shops in New York City around 1919 and is now many people’s favorite pizza topping!

The following is our plant-based version made with similar spices and flavor, but without the meat!

Vegan Pepperoni

For the base, I experimented with tofu, tempeh, and chickpeas, trying each individually and mixed to find the right texture.

While tempeh seemed to yield the right texture initially, when baked it gets pretty dry and crumbly. The same goes for chickpeas. Tofu, however, lends itself perfectly to the texture of pepperoni because it bakes up beautifully and holds it shape! Plus, it’s neutral in flavor and does an excellent job at absorbing all of those pepperoni spices.

In total, this recipe requires just 10 ingredients and comes together in less than 1 hour! Some versions I tested required more than 1 full day to prepare, but I knew that wasn’t realistic. I think it’s pretty awesome that you can make this pepperoni from scratch for dinner tonight! (Pats self on back).

Spreading out vegan pepperoni dough on a parchment-lined baking sheet

What spices will you need? Excellent question!

Using a cookie cutter to make circles of vegan pepperoni

A blend of sea salt, black pepper, red pepper flake, paprika, garlic powder, ground anise, fennel (this one’s important!), ground mustard, and coconut sugar for a little sweetness. I didn’t have all of these spices on hand, but now that I have them, I can’t wait to experiment with other uses.

In addition to being relatively easy to make, these pepperoni are considerably healthier than their animal-based counterpart. They’re very low in fat – less than 1 gram fat per pepperoni – and relatively high in protein – about 1 gram protein per pepperoni! If you ate all the pepperonis (like I did), that would be 30 g protein. That’s a lot of plant-based fuel!

Freshly baked circles of vegan pepperoni

I hope you all try and love this recipe! It’s:

Perfectly tender + crisp
& Seriously delicious

This is the perfect topper for vegan and gluten-free pizzas, as well as deep dish, portobello, and butternut! I could also see these tucking beautifully inside of calzones! The options are endless. I just love that the texture is so close to the real thing, and they’re addictively salty and spicy.

Ceramic platter with slices of vegan pepperoni for making homemade pizza

If you give this recipe a try, let us know what you think! We love your comments, ratings, and especially your photos tagged #minimalistbaker on Instagram! We’d love to see how yours turn out. Cheers, friends!

Vegan Pepperoni

Easy, 10-ingredient vegan pepperoni made with tofu and a blend of spices! Perfect for pizza, calzones, and more!
Author Minimalist Baker
Tray with homemade Vegan Pepperoni, fennel seeds, and red chili flakes
4.73 from 133 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 30 (slices pepperoni)
Course Side, Snack
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days


  • 10 ounces extra-firm tofu (organic when possible)
  • 1 – 1 1/2 tsp each sea salt and ground black pepper
  • 2-3 tsp crushed red pepper flakes (depending on preferred heat level)
  • 2 tsp ground mustard seeds
  • 1 tsp fennel seeds (lightly crushed)
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp coconut sugar
  • 1/4 tsp ground anise
  • 1 tsp A1 sauce or liquid smoke (optional)
  • Cooking spray or olive oil for baking


  • Wrap tofu in a clean towel and set something heavy on top – like a cast-iron skillet – to press out liquid for 10-15 minutes. Also preheat oven to 400 degrees F (204 C).
  • Once pressed, cube tofu and add to a food processor along with sea salt, black pepper, red pepper flake, ground mustard, fennel seeds, smoked paprika, garlic powder, coconut sugar, ground anise, and A1 sauce/liquid smoke (optional). Mix/pulse to combine, scraping down sides as needed.
  • Sample and adjust seasonings as needed, adding more salt for saltiness, red pepper flake for heat, paprika for smokiness, or coconut sugar for sweetness.
  • Transfer the mixture to a parchment-lined baking sheet (or more baking sheets, as needed, if increasing batch size). Lay a sheet of plastic wrap or parchment paper on top and use your hands to spread into a uniformly thin layer about 1/4th – 1/8th inch thick (see photo). The more even the layer is, the more evenly it will bake. Spritz with a little nonstick spray or gently brush with a bit of oil to help it crisp up.
  • Bake at 400 degrees for 25 minutes, or until golden brown and slightly dried out. Then use a small or medium circular cookie cutter to cut out “pepperonis” (see photo). Feel free to keep the scrap pieces as well! They’re just not as pretty.
  • At this point, the pepperonis are ready to add to a pizza, where they should bake at least another 10-15 minutes. Time accordingly based on how long your crust takes to bake. You’ll know they’re ready when they’re deep red in color and slightly crisp to the touch.
  • If you don’t want to add them to a pizza right away, simply let them cool, cover, and refrigerate (up to 4 days) or freeze (up to 1 month) for later use. If frozen, let thaw slightly before adding to the pizza to bake.


* Spices adapted from
* Nutrition information is a rough estimate.

Nutrition (1 of 30 servings)

Serving: 1 slices pepperoni Calories: 14 Carbohydrates: 0.8 g Protein: 1 g Fat: 0.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 60 mg

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  1. JustAnotherVegan says

    I love this recipe, and so do my meat-eating family. I make it *almost* exactly the same, but I use onion sugar from a local grocery chain called Giant Eagle instead of coconut sugar, and I use a pizza cutter to cut it into small squares to put into homemade pizza rolls (my “notinos” pizza rolls, lol) instead of making tiny circles.
    I still haven’t found a single person who doesn’t like these vegan pepperonis, whether they eat meat or no ^_^
    Ps, I’ve found that using the convection setting on my oven will cut about 5 min off the total cook time. If you have that option, I strongly recommend using it <3
    Pps, thank you, Minimalist Baker, for being my main source of vegan recipe ideas

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you so much for your amazing review! Those homemade pizza rolls sound DREAMY! xoxo

  2. Cynthia says

    So yummy! I did not have anise, liquid smoke, or A1, but the flavor still came out delicious and shockingly similar to the real thing (though I might use only 1tsp of sugar next time).
    I didn’t have time to bake it so I decided to pan fry it in my cast iron (the way you do in your amazing chorizo recipe) and it came out as these crispy little pepperoni-flavored crumbles, which worked perfectly as a topping in your Simple Deep Dish Pizza recipe.
    10/10 would recommend!

  3. JustAnotherVegan says

    I made this, and it’s delicious (if spicy af) but it turned out brown, even though I used high quality paprika… so my question is this: is it possible that the brighter color you’re getting comes from the addition of the A1 sauce? And/or: what paprika are you using? I used frontier co op for mine…
    Also: instead of coconut sugar, I found a bag of sweet onion sugar at my local grocery store and used that instead… it turned out really well, and now I have a use for my weird onion sugar ^_^

  4. anonymous says

    tried this recipe because I needed pepperoni to put in some vegan goulash I’m making. I ended up with pepperoni flavored meat crumble things. the taste is very good and strangely close to real pepperoni, the texture and visuals are probably my fault but if you’re looking for spicy meaty-sausagey crumbles for a pasta sauce or something these are great!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re glad to hear you enjoyed the flavor. Thank you for sharing your experience!

    • Mari Hutchinson says

      I decided to use this for my lasagna I was making as the “noodles”. I cooked the sheet about 20 minutes and let it cool slightly then cut it into 4 pieces to use as layers in my veggie lasagna. Topped with some go veggie mozzarella cheese and popped in the oven for a little to let it all cook together. So good! Sure I didn’t have real noodles but the flavors were great, so close to eating real lasagna. Will
      Make again for this and other recipes. Thanks

  5. Melissa says

    Mine never end up looking very red but they are so delicious! This recipe is amazing! Definitely leveled up my pizza game.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Melissa! Make sure you’re using a vibrant-colored paprika for more red.

  6. Katie says

    I have been a vegetarian for over 20 years and for some reason never thought to look up a homemade veg pepperoni recipe until today… It was the first grocery store available veggie meat in my area and still to this day I get excited when I see it on sale and need to buy. This recipe is just as good! Also I had all the ingredients except anise and coconut sugar (substituted a little bit of brown sugar). If I would have known this whole time I could make this with just a block of tofu… Crazy! Long time follower of your recipes. Thank you… how did I not see this before!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you gave it a try and enjoyed it, Katie! Thanks so much for the lovely review! xo

  7. Lauren says

    I made this with what I had at the house – i.e. no anise, no liquid smoke, and regular sugar. The flavor was shockingly delicious. Not that I didn’t expect it to be good but regular pepperoni is a lot to live up to. I definitely learned some lessons on the execution of it. I wasn’t making this for a pizza so I just baked it longer through instead of taking it out to cut it up and then continue to bake it. Next time I will do that because the edges gave it very good texture. I also adjusted it for a 14 oz block of tofu which is super easy to do (42 servings). Seriously, great recipe! Thank you for making my sandwich dreams come true :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it exceeded your expectations, Lauren! Thanks so much for the lovely review and for sharing your modifications! xo

  8. Arlene says

    This is one terrific recipe!!! I love pepperoni but I have also been looking for a vegan Gluten free luncheon meat that I can put on a sandwich. Instead of cutting this in circles, I cut it in squares to fit on a slice of gluten-free seven grain bread piled with mustard and lots of veggies and a piece of Follow Your Heart smoked gouda “ cheese.”


    Fabulous recipe. Just made it- tastes delicious. Will definitely make again since it is so easy. Will put on my vegan gf pizza tonight.
    Thank you as always for the fabulous recipe❤️🙏

  10. April Williams-Macon says

    This recipe for vegan pepperoni hits the spot! The flavors are spot on and the texture was nice. I appreciate how easy it was and relatively inexpensive. I could not find anise, but I don’t think I lost any flavor by omitting it. I just added a little extra fennel. Thanks for another great recipe!

      • Nikki says

        I made this last night with the High Protein Tofu, there was no need to press it since there is already less fluid. It was AMAZING. Pepperoni is pretty much the only thing I miss after being plant based. I will definitely be making this again. Great flavor and super easy to make

  11. Kurt says

    This recipe is perfection! This pepperoni has perfect flavor and very satisfying texture. Didn’t use liquid smoke and it is still wonderful as the smoked paprika adds the smoke. I made circular pepperoni by making little balls and flattening them with fingers under a piece of wax paper on olive-oiled-parchment-papered baking pan. Then I lightly brushed them with olive oil. I cooked them a little longer only because I wanted to use some “cooked pepperoni” in a garden pasta salad right away, whereas the recipe says to partial cook them first, then finish cooking them when you put them on a pizza. I plan on putting these on a pizza too but may protect them a little with the cheese so they don’t overcook. These pepperoni disks deliver! They even bend a bit when handling them, and have a satisfying level of chew.

      • Kittee Berns says

        I’ve made these twice. It’s a wonderful revie with a shockingly satisfying texture similar to pepperoni I remember. I have a second batch in, I added a little tapioca to see if it increases the chewiness and also nooch and granulated onion.

  12. Cindy says

    This is a great recipe! I added 3 tsp red pepper flakes cause we like the spice. Love having the taste of pepperoni with out the nasty grease coating your young. Yes I used it first on a pizza (sub par pizza, my fault not pepperoni fault) but the amazing thing I figured out was the next morning. Made some fried potatoes (seasoned with S&P, garlic powder, onion powder and some Noosh) in my air fryer. Halfway through cooking I added red bell peppers, onions and the “pepperoni” scraps. The end result was super crunchy spicy gold! Some of the pieces were almost to the char point and all the pieces were very crunchy. OMG best potatoes I have ever made. Will be making them for my hubby in the morning. Thank you so much, will definitely be subscribing and checking out your other recipes.

  13. Kathy says

    I really enjoyed making and eating this faux pepperoni! Great texture and flavor. Didn’t see anise at the store but this tastes right to me without it. I cut the large piece into 2×4 in rectangles.
    It’s nice to have a faux meat recipe so I don’t have to use something highly processed. I will store it in the freezer til needed, no waste that way.

  14. Elena says

    I love this so much! I don’t have the patience to actually make it into little pepperoni shapes and I usually just want to make my pizza quickly so I just mix up the dry seasonings and sprinkle a little bit on sliced, sautéed mushrooms, adding the steak sauce or liquid smoke during cooking. Then I store the remaining pepperoni spices for our next pizza night.

  15. Megan says

    Made this today as my partner and I have been trying to find a pepperoni alternative. This tastes great but the color isn’t anything like the photos. It’s a tan color rather than red. We added some sunflower oil for additional fat content otherwise followed the recipe. The tofu block was extra firm rather than firm. Wondering if that made a difference in that there was more tofu in the final product? Would you suggest using more regular paprika to deepen the color? TIA

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Megan, is it possible your paprika wasn’t fresh/vibrant? Otherwise, yes, you can add more for a deeper red color. Hope that helps!

  16. Lilly says

    I’ve made this recipe multiple times and I couldn’t be happier with the results. It is perfect because it isn’t seitan. I am a vegetarian and my bf has celiac disease, so meals can be complicated. There just aren’t enough vegetarian pepperoni options out there, especially not budget friendly ones. This checks all the boxes.

    For those who find this recipe time consuming, it really isn’t necessarily to cut out perfect circles. When I’m in a hurry I just tear it up into chunks. It isn’t as pretty but it’s just as delicious. I wonder if this can be rolled into a sausage shape and then frozen and sliced? I’ll give it a shot here soon.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Lilly! Thanks for sharing! We haven’t tried rolling and freezing it, but let us know if you do.

  17. Jacklyn Lahav says

    I made this recipe today and absolutely loved it! I’m planning on using the pepperoni as an addition to a vegan cheese board. I adjusted the spices as follows: less crushed red pepper (I wanted it to be kid edible), a tad more salt and smoked red pepper. After the post-cut bake, I baked for five mins, and it looked a bit dry and pale, so I flipped the pieces and brushed with melted vegan butter and paprika before popping it back in the oven for some more bake time. As I’ll being serving the pepperoni as a stand-alone item and not on pizza, I’m wondering if there’s a way to incorporate some more fat into the mix itself? Perhaps some refined coconut oil? I would love any tips you have for this!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wow love these tips! Thanks for sharing, Jacklyn. As for adding more fat, yes some neutral flavored oil would be nice! Let us know if you try that!

  18. Shelley Zinn says

    Thank you for sharing this. I decided almost on a whim and it’s so good, I can’t stop munching. I left some larger pieces to make sandwiches. Mine may be spicier. I was heavy handed. I substituted anise extract for ground because that’s what I had. It will be a staple!

  19. Donna says

    Love love love these vegan pepperoni. I make Ny style pizza pretty much every week. But we usually eat veggie pizza because we don’t eat meat. I miss the pepperoni on my pizza. This recipe allows me the indulgence without the meat and it’s the best substitute for the real thing! Thanks for sharing. Made it twice and both times it was hit with friends and family. Thanks for sharing!

  20. Kathleen says

    Made this yesterday for vegetarian italian subs and it turned out amazing! Cut the pieces into squares rather than circles since I wasn’t putting them on a pizza. Boosted the amount of paprika a smidge, added some turmeric and a bit of maggi seasoning. I think the biggest change we made was that we used chili oil (Lao Gan Ma chili crisp) rather than red pepper flakes. We used the solid bits and the bit of oil that was stuck to them for the dough and brushed it with the oil for cooking. I think it captured that delightful oiliness I expect from pepperoni! Ours turned out rather spicy but I loved it! Thanks for posting such a straightforward and simple recipe! I might use this same technique to try making some different cured meats in the future!

  21. Alice says

    Thank you for this delicious recipe! I didn’t roll the tofu mix out thin enough but it was so tasty on a wholemeal pizza base. I have missed pepperoni since going vegetarian so I am thrilled to find your version.

  22. Diana says

    We love this recipe! I’ve now made it many times. I spread mine on a silicone mat, erring on the thicker side so it doesn’t get too dry. I only do about 1 1/2t red pepper, as its pretty spicy.
    I use a pizza cutter instead of cutting circles, some small for pizzas and wraps, and some sandwich size. Cashew garlic mayo + thick tomato slice + lettuce + pepperoni on homemade sourdough = best sandwich ever. We call them PLTs :)

  23. joseph says

    This recipe is excellent. Best thing about it is it isnt seitan. Ive been vegan for 10 years and Ive just never developed a taste for seitan. Ive gotten different results only because of how difficult it is to spread the mixture evenly. That said Im always willing to suffer it because the pepperoni is so good. One question I always had and finally decided to ask is, is the tofu 10 oz before the press or after? I usually have a net weight 14 oz block of tofu I use and try to press 4 oz of water out. Perhaps it should be a 10 oz water logged piece of tofu. Im not sure. Thank you.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s 10 oz before pressing! But it should be pretty easy to adapt if you’re using 14 oz.

      Thanks for the review! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  24. Megan McCook says

    Really good and I didn’t have anise or liquid smoke/A1. All I had to buy was the tofu so it was a big win for me. Made it along side a regular pepperoni and a sausage pizza and the vegan pepperoni was still outstanding. I made it closer to 1/4 inch thick, cooked for 30 minutes, flipped them after they were cut out so the softer side was up and cooked them on top of the cheese for 12 minutes in a 500 degree oven. Thanks for the recipe!

  25. Krissy says

    If you don’t have the time to make this stuff, you can still make a difference buying the pre-made vegan versions. There are multiple vegan pepperonis available now if you don’t have time to cook – I know I’m in that boat a lot of the time too! If they’re not available in your local stores, check out vegan food websites like veganessentials. But that doesn’t mean you can’t do anything. Pre-made vegan is better than not vegan!

  26. Liam says

    Mine turned out a bit dry and burnt- 1/8″ inch seems to be too thin. I actually loved the mixture before it was cooked, I will probably make it again as a spread for crackers. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liam, sorry to hear that! It does sound like they may have been rolled too thin. Or if you didn’t put them on the center rack, that would be our other suggestion.

  27. Gordon says

    I’ve got problems, with this and many other vegan recipes. Too many ingredients, some of them very hard to source, and if you can source them, too expensive, and where am I supposed to find the time to make stuff like this? I’ve no doubt it would be a delicious and healthy substitute, but it’s just not practical for me and doubtless many others. Please consider these concerns. Many more people would like to make a difference but in reality are unable to. because of concerns like these.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gordon, sorry to hear you feel that way! We certainly try to make our recipes accessible. Would you mind sharing which ingredients you’ve had trouble accessing? These ingredients should be readily available at most grocery stores. Also, to reduce the cost of buying bottles of spices you might not otherwise use, you can buy small amounts in the bulk section.

      • Gordon says

        Something to bear in mind, I’m in the UK, not US. Should probably have made that clear. Never seen coconut sugar anywhere, you can get solid blocks of palm sugar at a price, but I’m not sure it’s the same. And if palm sugar is sourced via the same route as palm oil it’s not exactly a good thing anyway. Ground anise is very rare, and liquid smoke / A120 sauce isn’t really a thing here either. Bulk buying of ingredients is slowly starting to happen but only in a few specialist stores really. Plus the fact time is a precious commodity of which I don’t have much spare to source the ingredients and then make the recipes. I don’t want to sound negative, I’m sure your recipes are delicious, it just doesn’t seem to be too realistic for me

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Ah, gotcha! We aren’t as familiar with ingredients there, but will keep that in mind. Thanks for sharing!

          • Yuri says

            Definitely not familiar with buying ingredients in the UK but I have no issue finding any of your ingredients at all and yes buying in bulk in incredibly cheaper! Overall, most of the ingredients/spices in your recipes I already have in my pantry and the ones I need to buy I appreciate as I grow my knowledge of amazing plant based ingredients out there! You’ve single handedly transformed my vegan cooking experience!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Aw, we’re so glad you enjoy our recipes, Yuri! Thanks so much for sharing!

        • Kathryn Gannon says

          All of the ingredients can be bought from Ebay or Amazon they can be bought in small quantities that don’t cost a great deal. I don’t know where you live Gordon but it seems very restrictive. Hope you find what you need.

        • Katherine Nesbitt says

          Gordon – Tesco here in Northern Ireland sells coconut sugar. So you should be able to get it where you are – check the baking aisle and the sugar section. Liquid Smoke is easily posted to you from Amazon or in any Asian store. And anise can be found in full cloves and ground with a mortar and pestle or nutri-bullet/food processor.

          I will be making this soon…;-)

        • Chantal says

          Hi Gordon, I live in the UK too. You can get coconut sugar from Holland & Barrett (multiple varieties), liquid smoke & ground aniseed (some for about £3) from Amazon & the rest from any supermarket. Good luck! Best.

  28. Randy says

    Wow, this is outstanding! I’m not vegan or even vegetarian, but I was looking for an alternative to the greasy pepperoni that I ate in the past. This is easy and fun to make and has a great taste and texture! I love it and will probably never eat traditional pepperoni again! I’m happy to lower my meat consumption just a little bit more and I look forward to using this recipe many times in the future. Thanks for figuring it out and posting it for us !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Takesha, we aren’t sure about that, but maybe? Our concern is the flavor might be too intense. We think it would be better to omit.

  29. Rachael says

    We’ve been on a vegan pizza quest for about 8 weeks now and last night was our first attempt at pepperoni! We have 1 family member who doesn’t like things very spicy so I made a few adjustments:

    -Decreased black pepper to 1 tsp
    -Decreased red pepper to 1 tsp
    -Added 3/4 tsp regular paprika for more color
    -Added an additional 1/2 tsp sugar for balance

    I also rolled it out between 2 sheets of parchment paper that were both sprayed with cooking spray. I smoothed it out with my hands and then removed the top paper — no sticking at all!

    I used a small metal cookie cutter to make the pepperonis and didn’t have an issue with that either. It turned out great! Thank you!!!

  30. Rina says

    I made this and certainly will be making it again. The only things I would do differently are reduce the salt & sugar by about half and try flipping this over and baking for a few more minutes on the other side to crisp the bottom. Oiling the parchment slightly prior to baking helps. Otherwise, very much appreciated! With a change in seasonings I wonder if this would do well as tofu bacon? Am going to try! This is so easy and no exotic ingredients… Thank you.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Rina! We haven’t tried it as tofu bacon but let us know if you do!

  31. Jules says

    I just made this, and the taste is great (very spicy!). However, it completely stuck to the parchment paper, practically ruining it. I didn’t see anyone else have this issue in their reviews, so I’m confused!
    Also, mine did not get deep red; it stayed brown. I wanted to use it for “cheese” and crackers, but I was also confused whether the 25 min was enough time or if I needed to cook it for another 10-15 minutes.
    Agreed that using a cookie cutter did not work, either.
    I will remake this recipe, adjusting the timing and figuring out how to get it not to stick to the parchment.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jules, so strange! And you’re sure it was parchment and not wax paper? We like the “If You Care” brand parchment as it doesn’t have any issues with sticking. For the color, make sure to use a vibrantly colored smoked paprika. We’d also say bake longer next time to see if that helps!

  32. Shaniece says

    I can’t believe how much the taste and texture is like actual pepperoni! My mouth was watering as the smell filled my apartment while it was baking. Thank you so much for this recipe! Pepperoni was one of my favorite foods before I went vegan.

    • islandami says

      I make it as crumbles all the time and it is fab. I just crumble the tofu with my hands (no cleaning the food processor!) and mix it in a bowl. Spread it on parchment that has been well oiled, stir it once or twice and it is lovely. I also just mix the spices with some olive oil and brush it onto tofu slices for a last minute thing. This is a very adaptable recipe and ALMOST always stashed in the fridge.

      So glad I found this recipe. Thanks tons.

  33. Angela Lee says

    Absolutely beautiful, I love this recipe so much, I’m so impressed I can’t leave it alone, I’m low carbs & this is perfect for snacking on it’s also a perfect pate before roasting.
    I’m looking forward to trying the 7 layer mexican dip next. Thankyou

  34. Sarah says

    Made this recipe after searching for a while for a vegan pepperoni substitute- a solid recipe that produced good quality Pepperoni, which I put on top of a Paella where the flavours of the rice complemented the spicy taste and made the texture less obviously not meaty.

    My method was slightly different to original recipe- didn’t press tofu down for a long time- between 5-10 mins, and didn’t have liquid smoke so used a dash of soy sauce instead. I perhaps didn’t bake it long enough as the texture was quite soft and still pasty. Would definitely recommend trying though and experimenting with flavours, processing time and baking time.

  35. Diana says

    I guess I’m the minority here. I followed the recipe exactly, even used homemade tofu, and it didn’t taste a bit like pepperoni to me. Texture turned out like cookie crumbs.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Diana, sorry to hear that! We wonder whether the homemade tofu has a different texture/flavor that could be contributing to it not working out as planned?

  36. Janice says

    My son wants to make PB pepperoni but stuff it into casings and make pepperoni sticks. Do you think your recipe would work?
    Thank you. I’m going to try your recipe soon for our PB pizza.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Janice, We aren’t sure whether that would work! It may be too tender. Let us know if he does some experimenting!

    • NBMaggie says

      Julie Hassen’s Everyday Dish website has a recipe for vegan pepperoni that is formed into logs and steamed. It definitely holds its shape but makes use of vital wheat gluten instead of tofu.

  37. Christina says

    Hello, wondering if i can turn this into logs prior to cooking? I want to use a mandolin to slice the pepperoni. thanks!

  38. Anita says

    I am looking for a “cookie cutter” similar to the tool you used and cannot find it anywhere. What brand is it and where was it purchased?

  39. Jessica says

    So good! I have been missing regular pepperoni in my life, but not anymore! I didn’t try to cut them in circles, but did as another commenter suggested and just tore it into pieces. One thing I will caution people on though is how much red pepper flakes you really need. I thought I loved spicy, until I added the maximum amount into this recipe, and HOLY SMOKES, was it on fire! I’ll decrease that next time.

  40. Valeree says

    I made this recipe and it was amazing! The texture and taste was spot on for pepperoni. It was a little too spicy for my taste, so next time I’ll add less pepper flakes. I did have to spread it with a knife on the parchment paper, but it still baked up great and sliced well. I’ll never make vegan pizza without this pepperoni again!

  41. Lisa says

    OMG! Delicious. This will definitely be a repeat recipe. I did add some tomato paste to help with the color. I didn’t use any liquid smoke, A1, oil and only a smidgen of sugar.

  42. C m says

    Great tastes like the real thing very very identical however the instructions for getting it onto the pan are bad and vague and they definitely can’t be cut with a cookie cutter. They are too tough. Otherwise this recipe is a keeper. So long as you don’t mind ripped up pieces of pepperoni which I don’t.

  43. K.J. says

    Firstly this looks amazing!!
    Question: Could the peperonis be cut out ahead of time before they bake? That way the extra “dough mixture” left over can be rolled out again and again to get as many pepperonis and limit the leftovers? Or would cutting out ahead of time cause them to shrink or not hold their shape?

    P.S. I have a whole stack of your recipes I plan to be making.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So kind! Yes, they can be cut before they’re baked, but I’d recommend freezing first, otherwise they’ll be quite fragile.

  44. Abbi P says

    I couldn’t stop eating this as I was making the circles! Sooo good and tastes exactly like regular pepperoni. Such an easy recipe too. THANK YOU!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Abbi. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  45. Lori says

    I tripped the recipe, adding a little less salt and pepper. Processed it in 2 batches,spred it with a spatula as thin and even as possible. After 25 min in the oven I tried to cut circles, but it didn’t work. So, I flipped the while thing over and baked another 25 min. It got brown and a little crunchy. I also cut into small squares, much easier. It’s definitely hot, but think it will go nicely as a pizza topping, or a replacement for bacon bits.

  46. Gayle says

    Easy to make, I chopped half into squares as much less scrappy bits, very moorish, I probably overdried it and because I chopped into squares my daughter said it was like jerky

  47. Lauren says

    These are so yummy!! But I only added 2 tsp red pepper flakes and they are so spicy I can barely eat them! Maybe I’m just too sensitive. Lol but they were great!!

  48. Autumn says

    I’d been wanting to try a MB recipe forever and I’d been steaming over this pepperoni recipe for a few days (wanting to clear out the fridge of leftovers first). I ended up making this recipe last night at midnight and it’s a great guide for tofu pepperoni!! I did adjust seasonings bc i love spicy and salty and added (liquid smoke, a dash of liquid aminos, and a dash of vegan Worcestershire sauce). I didn’t spread my tofu out evenly enough so some party’s were crunchy and some parts came out to an Italian sausage consistency, which I’m really looking forward to making Zuppa Toscana with!! I used these pepperoni bits inside biscuit dough with Go Veggie Mexican shredded cheese and Sprouts garlic tomato sauce…. BEST VEGAN HOT POCKETS/PIZZA BITES EVER!!! I’m slowly trying to convince my meat eater to eat veggie and this was a great start!! Thanks you for sharing!!

  49. Doady M Rogers says

    The flavors are there but mine were brown and not the beautiful color in the photos. I added way to much red pepper (2 tsp) and my mouth is still burning. Definitely make sure you spread thin. The middle of mine was thicker than the edges and it’s not as enjoyable. Trying these on a pizza tomorrow. I wouldn’t eat them on their own. Looking forward to making thinner and with less red pepper. Overall, not disappointed with my first run.
    On a side note: I didn’t have a cookie cutter so I used the top from an empty spice jar.

    • Doady M Rogers says

      Also want to add that after cooking the additional 15 mins these were so much better. Added them in a pizza today with the vegan mozzarella from this site and a ton of veggies. It was great and satisfied my pizza craving!

  50. Jennifer says

    I made this and we love it! I was wondering about other flavors as the concept it amazing! I kept thinking about salami, chicken,

    I use it for pizza and on top of my salads for protein.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you enjoy this recipe, Jennifer. Thanks so much for the lovely review and suggestions! We will add them to our ideas list.

  51. A says

    I would characterize this recipe as profoundly disappointing. It’s not like absolutely vile or anything once it’s cooked, but it is not even vaguely similar to pepperoni. It is simultaneously bland and overbearing with flavor. Absolutely too many fennel seeds, never planning to use those again. I applaud your creativity, but definitely not a hit.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’m sorry to hear that! Other people didn’t seem to have that experience. Did you modify anything about the recipe?

  52. Brenda says

    This is a fantastic quick recipe. However, i took it the extra mile to see if i could make it taste more genuine using traditional methods. When making your tofu from scratch, add no flavour coconut butter to the mix & a small amount of inulin. Add a glassful of decentish red wine (you can taste bad quality wine despite the strong spices), then 3% himalayan salt minimum per volume. Don’t make your roll too compact, so it doesn’t set too tightly. The inulin will help bind the ingredients to keep it from falling apart & keep it relatively moist inside. Wrap in a baking bag, puncture it all over & allow to ferment for at least a week in a warm, space (The process can be speeded up in an oven at low heat but its not the same). Just like in real salami the fatty deposits collect within the sausage & you get an outer skin. The texture, colour & taste is almost indistinguishable from the real thing. Hope you enjoy ?

    • Lisa Courtney-Gordon says

      Wow Brenda … I love this extra mile! A few questions : can I mix the unflavored coconut fat into store bought tofu, or must I make fresh? Does the wine go into making fresh tofu or after? Do you cook it after the week, or slice and enjoy?

      • Brenda Brown says

        Hmmm not sure. The product is fermented/cured using the acid from the wine & the salt, same way you would make conventional salami so i guess it is critical it be thoroughly mixed together which might be difficult if tofu is store bought. It can just be hung in your kitchen & used as is, no cooking required, lasts 3 months at least, possibly lot longer. Not tested. If you speed up the process in the oven you end up with something more suitable as sandwich meat, needs refrigerating, just a different spin on things.

        I have also since found veggie sausage skin made from soya which makes it even more realistic than the baking bag. Aliexpress. It is a chinese product & the ingredients vague but since you dont use much i have decided to ignore this lol Your recipe is far better when used as a salad topper or crumble. So very happy you decided to post it. Again thank you. I am practically vegan but love the taste of meat so am quite happy to fool my tastebuds ?

        • Ann says

          Hi Brenda,

          Would you mind sharing your contact? Would love to chat to see if you would collaborate on creating vegan meats
          Love your creativity!

        • Eli says

          Do you have a cooking blog? I would follow you! I would love to see you detail this recipe you created based on MB’s recipe, and to see pics of the end result. Sounds so interesting!

      • Adrienn Schmidt says

        I just want to say THANK YOU. I almost cried from the joy when I made your recipe. I have been a vegetarian for 12 years and the only thing that I missed is pepperoni and Hungarian smoked sausage. I modified the spicing a bit to make it more similar to Hungarian sausage, but it’s great. I have already made four batches, and I cannot stop eating them, I need to make up the past 12 years. I also adore your simplicity with only 10 ingredients.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Aw, thanks so much for your kind words and lovely review, Adrienn! We’re so glad you enjoyed it! xo

  53. AML says

    Hello, would this recipe work for making pepperoni crumbles instead of spreading and cutting into circles? Thanks!

  54. NZ says

    You need to clarify that if someone uses A1 in this recipe then that makes it neither vegan nor vegetarian. A1 brand sauce has anchovies (fish) in it. You have to use liquid smoke if you want the pepperoni to be vegan or vegetarian. Yes, some people that eat fish call themselves vegetarians, but they are actually pescatarian. And a new vegetarian might not realize these differences. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Thanks for reaching out and sharing your concern! The A1 that we have does not contain anchovies or any other animal-based products. Would you mind sharing the ingredient list you are referring to? Thanks!

      • NZ says

        Hi. I was cleaning out my fridge earlier, and looked at the label and lo and behold it no longer has anchovy paste listed on A1. It’s supposedly claimed now that it never had anchovies, but I remember getting grossed out when a bottle at a restaurant clearly stated it had anchovies/anchovy paste probably a good decade ago. Though the company claims it doesn’t have any, Chef Alton Brown believes there are anchovies in the “herbs and spices” section, which the company gets to keep secret. I don’t know what think about it now!! :)

  55. Eileen Patterson says

    So this was the first vegan pepperoni recipe I ever tried, and I liked it but thought I might be able to find a better one (I mostly wanted to be able to roll it and slice it) so I made about a million other recipes, but none of them were as good as this one, so I’ve returned to using this one from now on.

    I did adjust a little. I use a few drops of anise extract instead of ground anise, and I swore that your recipe had tomato paste in it, so I always add one of those little cans of tomato paste, but I’ve revisited your recipe and apparently I’m smoking crack, because it says nothing about tomato paste. This is probably why mine never seems dry and crumbly, and why it always has a deep red color though, so I’ll just keep making it this way, lol. Thanks for the great recipe!

  56. Paul says

    The sheets cracked and split as they baked and they did not take on the red color of pepperoni as you photos show.

  57. Kristen says

    Even thought my patch turned out so spicy my tongue feels like it might fall off this is still a great recipe. I have no idea what happened. I love spicy things and I only added 1.5 tsp of ground pepper and only 1 tsp of crushed red pepper (this was for my 11 month olds lunch) but next time I think I will skip the red pepper. I also added a whole lot of paprika (I wanted the red color), but I don’t think that could of been the reason. Oh well, other than that it was so tasty and the texture was very nice. I will try again soon. Thanks for all the great recipes.

    • Caryn says

      I’ve had similar experiences, where I use paprika and it turns out waaay to hot. I think sometimes cayenne and paprika get mixed up at the packaging end.

  58. Elyana Ilkova says

    I haven’t made this recipe yet. However, it looks really promising and I think I’m going to try dehydrating this. My kids and I plan on going backpacking at least once this summer and this recipe seems like it would be perfect for quick trail snacks. I’m also thinking that strips would be a beautiful pepperoni jerky. I’m excited to try this recipe out.

  59. Lisa Fuller says

    I plan on making this for my kids, they don’t love spicy but sure miss meat! Should I leave out the red pepper flakes or just reduce them? Thanks so much I am excited to hopefully get a winning recipe for school lunches!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, we haven’t tried these without red pepper flakes, but think they could potentially be a little bland. You might want to taste test without it and then add a little at a time to the food processor until you achieve a good balance between spice and flavor. We would love to hear how it goes!

  60. Janique-rose says

    Hey I was wanting to confirm that by a1 you’re referring to the BBQ sauce? I have to say I’ve been making things lately that require liquid smoke and even with just a tsp I find the flavour over powering :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Great question! Yes, we are referring to A1 sauce and have now edited the recipe to make that more clear. Thanks for the catch!

  61. Ariana Portez says

    Phenomenal recipe! I did not have anise on hand, but even without the flavor profile was a hit. I used firm tofu also (just what I had) and found it still great. I used nonstick foil and was able to spread directly on the foil without having to use cooking spray or oil. With practice (we’ve made this about once a week!) I have found a thickness for the ‘spreading’ my family loves. Thanks Dana!

    • Sara says

      We LOVED the vegan pepperoni!! The first batch was a little too spicy for my gang with 2tsp of crushed red pepper. The next batch I reduced to 1 tsp and my kids and I were happy. I cook it longer and cut into small squares once cool for less waste. They are perfect packed for school snacks with crackers and mozzarella balls (we are ovo-lacto). Yum!! Also, this is SO much easier than it looks- crumble tofu into blender, add spices, then spread on a silpat lined baking sheet.

  62. Carolyn says

    I’ve made this numerous times now and it is a fantastic recipe! I use it on pizza and stuff it inside calzones to freeze for lazy lunch days. It’s amazing how much this tastes like the actual thing, thank you so much for creating this!!

  63. Heidi says

    My college age daughter is vegan and I’m always trying to find new recipes to make and surprise her with. I made this today and it is delicious! I can’t wait to bring her some next week when I visit. For some reason my dough was was very dry and crumbly (not sure why?) so I added a bit of water till it reached the right consistency and once I spread it out on my silpat sheet (no sticking at all!) I used my cutter to pre-cut the rounds but still leaving them in the sheet of dough. Once it was baked it was easy to lift up the pepperoni rounds from the cooked dough. She’s going to love it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You win best Mom award, Heidi :D We hope your daughter enjoys this recipe! I am not sure why your dough turned out quite dry, but did you happen to change anything in the recipe?

      • Heidi says

        I followed the recipe exactly as written except I used a high powered blender instead of a food processor because I don’t have one- but I don’t think that should make a difference?!!

  64. Carl F. says

    Just finished making a batch. They are very good plain, and I’m willing to bet they will be even better on a pizza! Just to let everyone know, I’m a meat eating male who enjoys any kind of cooking as long as its good. I generally compare a dish to the animal protein original. This one compares well!
    I added just a little more pepper flake than called for. Just a tad hot. I’ll use less the next time.
    They do lack that ‘slightly greasy’ texture that I enjoy in the real thing, though. I’ll have to work on that. Next time I’ll also add just a little more smoke, too.
    The color came out exceptionally well. The texture lacks a little ‘bite’ but who really cares? I see more in my future, for sure!!

  65. Thomas says

    I am thrilled to find your recipe! I have since, bought all the ingredients and getting prepared to make this delightful looking vegan pepperoni. However, I have one question! Where did you get that fancy cookie cutter in the picture?

  66. Season says

    I made this but it wasn’t red like yours in the photos. It turned out beige. The only thing I didn’t add was the red pepper flakes because it was spicy enough with the black pepper. Are the red peppery flakes what gives it that deep red color? Thanks!

    • Jen says

      I haven’t made this recipe myself but one commenter mentions adding tomato paste which gave the red colour. I also wondered if you could add a small pinch of beetroot powder to the mix for a realistic colour. I think you can buy beetroot powder from some pharmacies and health food stores.

  67. Shawnte says

    Hello, I tried making this and the texture of the mixture was fine and crumbly not thick and spreadable. Can you tell me where I went wrong?

  68. KLane says

    This was awesome! I agree with others – would love to try adding some gluten as a binder and making a roll but honestly i just put on a plastic glove, dipped my hand in water and patted the mixture out flat on the parchment. Once it had baked for a few minutes and had dried a little, I pulled it out and rolled it more evenly with a small rolling pin and then finished baking. I have a number of small circular cutters but figured I wanted to try this in some vegan pizza pockets I could freeze for work so just cut it into thin strips with a pizza cutter and then cut the strips into dices. Tastes great. Thanks for the recipe!

  69. Marie van H says

    Made this for the first time two weeks ago. Instead of baking it as a sheet we cut them out first. The first batch was incredibly dry but after cutting time down to twenty minutes the second batch was perfect. The third batch was cooked as a sheet and ended up being extremely hard to get out despite following instructions. The fourth batch were cooked as individual slices again and turned out fine.

  70. Mark and Mary says

    This was great! We had our doubts but were thrilled with the outcome. Could not stop eating the scraps while cutting and preparing the rest of the ingredients for our pizza. Will definitely repeat this recipe!

  71. Monika T says

    I can’t believe it took me only about 40 minutes, including baking and cutting out the circles! It’s a genius recipe, so easy as well… However, I didn’t have garlic granules so used fresh instead, also subbed paprika for smoked hot paprika, no chilli flakes and sugar (simply forgot to add), came out perfect, if not red enough. Thanks Dana, love your style x

  72. Deb says

    If anyone has ever had Slim Jim pepperoni, that’s what I want to try making. I want to add vital wheat gluten to this recipe, roll them thin like the Slim Jim pepperonis are. My question is, does anyone have any idea how to then get this recipe chewy like the Slim Jim?

  73. Liz says

    I know this is an older post but if someone sees this… Do you think these would be suitable for backpacking? I wouldn’t be able to refrigerate or freeze them while on the trail. I CAN vacuum seal them and try to eat them within the first few days though. Does anyone think this would work? I would love to be able to have a meat/sausage substitute for the typical jerky and packaged meats that trailblazers typically eat. Thanks in advance!

    • Deb says

      Liz, you might try making this recipe, then cutting the pieces before baking, or spreading the mixture on a dehydrator sheet then also cutting the pieces before dehydrating. Or, you can buy vegan jerky. Or, you can make your own vegan jerky.

  74. Cassie says

    Just wondering if this works without the fennel seeds? My partner has stomach issues and seeds tend to irritate it. Are they for flavour or texture and what can I substitute them with?

  75. Jasmine says

    So I made these and the flavor was really good. But I used wax paper and they were super hard to spread out, it came off on the wax paper. Then I made them to thin so sections burned. I made them a bit to spicy but that was my fault. The biggest problem is I couldn’t get them off the wax paper. Next time I’ll make them in my silicone sheets with a bit less pepper. I’ll probably also use plastic wrap to spread them out.

  76. Debbie says

    I have a question. Wouldn’t the scraps make for a great vegan version of bacon bits to spice up a salad? It seems like a greaf idea, just not sure how long they would keep if you crumble them up to use them like that.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That is a genius idea! I’d say they’d keep the same amount of time as the recipe (1 month in the freezer or up to 4 days refrigerated) Good luck!

  77. Amanda Heath says

    I made this, and plan on making it again today. I loved it! It’s very similar to the pepperoni on the Tufurky pepperoni pizzas. I didn’t have anise, but the fennel was fine by itself. I didn’t have smoked paprika, so I added a bit of cumin and liquid smoke. I blended my red pepper flakes and fennel a bit in my spice blender (coffee bean grinder). I love spicy, but this was very hot! I think my peppers or black pepper were very hot brands, I know some are way hotter than others, especially red pepper flakes ( I added not quite 2 tsp, next time I’ll try 1 1/2 tsp). I know grinding brings out more flavor, so I probably am why it was very spicy, lol by the end, I now want it to be that spicy, but my acid reflux may not agree, ; ) (it’s a food that the more you eat, the more you can’t stop) . I just stretched it out thin, cooked it a bit, then peeled it off flipped it and cooked longer. I also fryed some of it in a pan after it cooked in the oven a bit, to make it crisper. I peeled it and tore into pieces when it was done. I wasn’t worried about presentation, as it was just me eating the pizza. I’m shocked at how easy it was, how amazingly tasty, I love it so much! Thanks for making me one happy vegan……pepperoni/veggie/vegan cheese pizza is nirvana! This recipe is like magic, so well textured from simple tofu, and super adaptable to your preferences!

  78. Ashley says

    This is one of the most amazing recipes I’ve ever made! Thank you so much!!! Cannot say enough good things about this recipe. It is perfection! The photos are helpful as well,especially for the first time making. I make this ALL the time. I don’t like to mess with the circles but rather just do a rough chop style. Also,I like to freeze it loosely in a container to use a little here and there.

  79. Caitlion says

    I have been wanting to make this recipe since you posted it! The Mellow Mushroom pizza chain just started using a new Follow Your Heart cheese and so I bought a pizza then baked the pepperoni on top- so delicious!
    For people who are struggling with the color- I used annatto powder to boost the color. Melted 1 TB at a time in 1 TB coconut oil (makes the color carry better) then mixed into the unbaked pepperoni until the color was a light red, adding another TB annatto/oil if necessary. Annatto isn’t easy to find at a regular grocery store but any Hispanic or Vietnamese market will have it, sometimes as achiote.

  80. Hannah says

    I haven’t had pepperoni pizza since going vegan so this is awesome! The taste is spot-on. I accidentally rolled out mine too thin so I was unable to cut it into circle shapes, so they weren’t pretty, but tasted fantastic! This recipe is so much cheaper and healthier than store bought vegan pepperoni.

  81. Noah says

    Note to vegans: I think A1 steak sauce might have beef products in it FYI…

    Love the site and use your recipes often – they are all awesome! <3

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I don’t have a link, but see the photo above of what it looks like. Any round cookie cutter will work for this!

  82. Cal says

    Discovered you and vegan pepperoni when searching for pepperoni spice mix. I’ve been making Taco “Meat” with a quick TVP recipe and thought that it could be pepperoni flavored instead. Wow, was I right! Boiled a cup of water for a cup of TVP will all of the spices and stirred it up. Needed to add 2 TBSP. olive oil and about an additional 1/4 cup of water. Worked wonders for the TVP and now I’ve a great pepperoni sausage meat. Will do the recipe with tofu soon. Thanks a bunch!


  83. Corey says

    Made these tonight for the first time and put them on top of your cauliflower pizza crust along with other toppings and yum! Could not believe the flavor! I only omitted the coconut sugar, used 2tsp of chili flake and perfect! Will definitely make again, even to have on hand for snacking!

  84. Angie says

    Is the use of anise and fennel very important? I know they’re included in the recipe for a reason but I’m curious if they’re major players ?

  85. ALANA says

    First things first… I love your recipes! They’re simple and bleeping delicious! ?
    I’m a new vegan and you’ve helped make things so much easier in my home! I don’t have to cook animal products for my husband and vegan for myself! ? The Huz likes everything I’ve mad so far the past 4 mos! He has agreed to have no animal products in the house thanks to good vegan cookin!
    With no success finding vegan pepperoni at the market or online( always sold out!?!?), I was extatic to find this recipe! I made it yesterday and it was DELICIOUS! I added a tad more smoked paprika, coconut sugar, and black pepper, as well as 1/2tsp onion powder and I did end up using the liquid smoke. Mine didn’t have the beautiful red color yours did, but it didn’t matter! I put some on a scratch vegan pizza and it was a hit! ?I think I’ll just forget buying some altogether. I prefer to make things from scratch usually anyway! Thank you! Thank you. Thank you!

  86. Paula says

    I made this recipe today. The pepperoni are so delicious that even the carnivores in my house love them! I didn’t have coconut sugar, so I used splenda. Easy recipe, definitely will make these again!

  87. William says

    I ended up making some tonight. The flavor is amazing :D even my wife was impressed. I’m going to tinker around and see if I can get it more juicy, but over all I am extremely happy with this recipe. Thank you so very much :)