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  • Writer's pictureDebbie Marsh

Vegan Pepperoni

Homemade Vegan Pepperoni - Perfect for Pizza Night!

vegan pepperoni and semi-homemade pizza

Hey there, fellow foodies! I'm excited to share my take on a Homemade Vegan Pepperoni recipe inspired by the talented vegan influencer, @JacobKing, whom I discovered on Instagram. Jacob's fantastic pepperoni recipe served as the foundation for my culinary creation. Although my recipe is a bit different, with some ingredients excluded and others incorporated, I must give a heartfelt shoutout to Jacob for sparking my creativity and inspiring me to create my own unique version.

This plant-based alternative is a game-changer for pizza nights, sandwiches, and more. Packed with flavor and a satisfying texture, these slices are a must-try for vegans and non-vegans alike. Plus, they're a much healthier option than traditional pepperoni.

Healthy Benefits of the Ingredients:
  • Tofu: Tofu is an excellent source of plant-based protein and is rich in iron and calcium. It's also a good source of essential amino acids.

  • Carrots: Carrots are packed with vitamins, minerals, and fiber. They are especially high in vitamin A, which is essential for healthy eyes and skin.

  • Nutritional Yeast: Nutritional yeast is a great source of B-vitamins, including B12 for vegans. It adds a cheesy flavor and an extra nutritional punch.

  • Garlic: Garlic is not only delicious but also boasts various health benefits, including immune support and anti-inflammatory properties.

  • Spices: Smoked paprika, fennel seeds, and red pepper flakes contribute to the flavor and provide antioxidants that can support overall health.

  • Bread Crumbs: Opt for whole-grain bread crumbs for added fiber and nutrients.

Homemade Vegan Pepperoni Recipe:


  1. 1 block of extra-firm tofu

  2. 2-3 medium-sized carrots, peeled and boiled until soft

  3. 1/4 cup nutritional yeast

  4. 2-3 cloves of garlic, minced

  5. 2 tablespoons soy sauce or tamari

  6. 1 teaspoon liquid smoke

  7. 1 teaspoon smoked paprika

  8. 1/2 teaspoon fennel seeds

  9. 1/2 teaspoon red pepper flakes (adjust to taste)

  10. 1/2 teaspoon black pepper

  11. 1/2 teaspoon salt (adjust to taste)

  12. 1 cup bread crumbs (use gluten-free if needed)


  1. Preheat your oven to 350°F (175°C).

  2. Drain and press the tofu to remove excess moisture. You can do this by wrapping the tofu in a clean kitchen towel and placing something heavy on top for about 30 minutes.

  3. In a food processor, combine the boiled carrots, nutritional yeast, minced garlic, soy sauce, liquid smoke, smoked paprika, fennel seeds, red pepper flakes, black pepper, and salt. Process until you have a smooth, thick paste.

  4. Crumble the pressed tofu into the food processor and pulse until the tofu is well combined with the carrot mixture.

  5. Transfer the mixture to a mixing bowl and stir in the bread crumbs. The mixture should be thick and easily moldable. If it's too wet, add more bread crumbs; if it's too dry, you can add a bit of water.

  6. Taste the mixture and adjust the seasonings to your liking. You can add more salt, red pepper flakes, or other seasonings if desired.

  7. After mixing the tofu-carrot batter with bread crumbs, spread it out on a baking sheet lined with parchment paper. Flatten it to your desired thickness, but it should be about 1/8 to 1/4 inch thick for a pepperoni-like texture.

  8. Use a round cookie cutter or the mouth of a glass to cut out circles from the spread-out batter to create individual pepperoni slices. You can also opt to roll it into a log, refrigerate, bake, and then slice. It's up to you.

  9. Preheat your oven to 350°F (175°C) or use a food dehydrator if you prefer that method.

For Baking Method:

  1. Place the parchment paper with the cut-out pepperoni slices on a baking sheet.

  2. Bake in the preheated oven for about 25-30 minutes or until the slices are firm and slightly crispy on the edges.

  3. Let the vegan pepperoni slices cool before using them.

For Dehydrating Method:

  1. If you're using a food dehydrator, arrange the cut-out pepperoni slices on the dehydrator trays.

  2. Dehydrate at 135°F (57°C) for approximately 6-8 hours or until the slices have reached your desired level of dryness and texture. The time may vary depending on your dehydrator.

  3. Once dehydrated, let the vegan pepperoni slices cool before using them.

Estimated Nutrition Facts (per serving, serving size: 3 slices):

  • Calories: 120

  • Protein: 6g

  • Carbohydrates: 12g

    • Fiber: 2g

  • Fat: 5g

    • Saturated Fat: 0.5g

  • Cholesterol: 0mg

  • Sodium: 480mg

  • Potassium: 170mg

  • Iron: 10%

  • Calcium: 4%

  • Vitamin C: 5%

  • Vitamin A: 45%

  • Vitamin K: 25%

Serving Suggestions:
  • Pizza: Add these vegan pepperoni slices to your favorite pizza for a delightful twist. They become crispy and flavorful when baked.

  • Sandwiches: Layer them in your sandwiches for a smoky, savory kick.

  • Charcuterie Boards: Get creative and include these pepperoni slices on your vegan charcuterie board.

  • Salads: Slice them thinly and toss them into your salads for a protein boost.

Storage Recommendations:

Store your homemade vegan pepperoni slices in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage. Simply layer them between sheets of parchment paper to prevent sticking, and they will keep well for a couple of months.

I'm happy to share this Homemade Vegan Pepperoni recipe inspired by @JacobKing with you all. It's a tasty, healthier alternative to traditional pepperoni, and I hope you enjoy creating and savoring it as much as I do. 🌱🍕

"Looking for a delicious way to enjoy my homemade vegan pepperoni? Well, let me tell you, I've got just the treat!

The same day I made these mouthwatering pepperonis, I decided to whip up a Semi-Homemade Veggie Pizza to serve for lunch, and leftovers for dinner. My vegan pepperoni is the star ingredient on top of a scrumptious pizza loaded with fresh veggies, all on a convenient Naan flatbread base. It was a fantastic way to enjoy the leftovers and turn them into something new for the evening. This recipe strikes the perfect balance between convenience and homemade flavor, making it a surefire hit for everyone at our table. Let's get started!" 🍕🌱

semi-homemade pizza

Semi-Homemade Veggie Pizza with Vegan Pepperoni Recipe:


  • 2 pieces of Naan flatbread (store-bought or homemade)

  • 1 cup Low FODMAP marinara sauce (store-bought or homemade)

  • Pizza seasonings of choice (such as oregano, basil, and red pepper flakes)

  • 1 cup sliced mushrooms

  • 2 cups raw baby spinach

  • 1/2 cup sliced black olives

  • Vegan pepperoni slices (as many as desired)

  • Vegan cheese or goat cheese (use as much as you prefer)


  1. Preheat your oven to 375°F (190°C).

  2. Place the Naan flatbreads on a baking sheet or pizza stone.

  3. Spread a generous amount of Low FODMAP marinara sauce evenly over each piece of Naan flatbread.

  4. Sprinkle your choice of pizza seasonings over the sauce. Common options include oregano, basil, and a pinch of red pepper flakes for some heat.

  5. Layer on the sliced mushrooms, followed by the raw baby spinach, and sliced black olives.

  6. Arrange the vegan pepperoni slices on top of the veggies. Add as many as you like to suit your taste.

  7. If you're including vegan cheese, sprinkle it over the pizza. For non-vegan guests, consider using goat cheese on their portion.

  8. Place the pizzas in the preheated oven and bake for approximately 15-20 minutes or until the edges of the Naan are golden and the toppings are heated through.

  9. Once out of the oven, let the pizzas cool slightly before slicing.

Estimated Nutrition Facts (per pizza, assuming 2 servings per pizza):
  • Calories: 600

  • Protein: 15g

  • Carbohydrates: 95g

    • Fiber: 7g

  • Fat: 18g

    • Saturated Fat: 5g

  • Cholesterol: 0mg

  • Sodium: 850mg

  • Potassium: 650mg

  • Iron: 12%

  • Calcium: 15%

  • Vitamin C: 35%

  • Vitamin A: 85%

  • Vitamin K: 90%

Serving Suggestions:
  • Serve with a fresh green salad or a side of roasted vegetables for a complete meal.

  • Pair with your favorite beverage, such as a crisp white wine, sparkling water, or a refreshing soda.

  • Customize the toppings to your preference; this recipe is a great canvas for your favorite ingredients.

This Semi-Homemade Veggie Pizza is a fantastic option for a quick, satisfying meal that accommodates both vegans and non-vegans. Enjoy the incredible flavor of the homemade vegan pepperoni and the burst of freshness from the veggies. It's the perfect solution for a tasty and stress-free dinner. 🍕🌱

Disclaimer: These recipes are meant for informational purposes and personal enjoyment. Please verify that the ingredients and methods align with your dietary requirements and make adjustments as necessary. Always check ingredients for allergens or sensitivities. Cooking and baking are creative processes, so feel free to modify the recipes to suit your taste and dietary needs. Enjoy your culinary journey!

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