Meat Free Pepperoni 

You can use this spicy seitan for anything you’d normally use pepperoni for, on pizzas, in pasta dishes or sandwiches. As a side note, quite a few supermarket own brand pizza dough is accidentally suitable for vegans. I won’t say it’s vegan, because pizza dough lacks the sentience required to make such decisions about it’s nonexistent lifestyle. On to the recipe!

Yield; 350g of seitan/12oz (approx) 575kcal per cooked loaf/roll of seitan Cook time; 30 minutes

You’ll need;

  1. 100g/3.5oz vital wheat gluten
  2. 20g/.7oz chickpea flour (a.k.a gram flour)
  3. 15g/.5oz nutritional yeast
  4. One tablespoon of smoked paprika
  5. One tablespoon of chilli powder (use whichever strength you like)
  6. One teaspoon of garlic powder
  7. Half a teaspoon of cayenne pepper
  8. 150ml hot water
  9. 30ml of soy sauce
  10. One tablespoon of liquid smoke
  11. One teaspoon of tomato puree


  • Mix the dry ingredients together (the first 7 ingredients listed), mix the wet ingredients together (the last 4 ingredients listed), then combine the two in a mixing bowl.
  • Knead the mixture well for five minutes. As you’re kneading you’ll notice the strands of gluten developing, and the mixture will become more firm.
  • Place the dough onto a sheet of cling film, wrap into a sausage shape and tie off the ends.
  • Bring a large saucepan of water to a boil, add in the wrapped seitan dough and immediately reduce the heat to low. Cook for 30-40 minutes, or until the seitan is firm.
  • Once cooked, remove from the water, cut the cling film off the seitan and leave to cool to room temperature.

At this point it’s ready to slice and use. I thinly sliced mine and used it as pizza topping, along with mushrooms and red pepper. It worked really well.

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