Seitan pepperoni

By Wendy Andresen | Feb 06, 2019
Photo by: Wendy Andresen

“Oh, say tan you see by the dawn’s early light….” This is the mnemonic device for remembering how to pronounce the word “seitan.” Seitan comes from the Japanese words "sei," meaning “to be, become, be made of,” and "tan," as in "tanpaku," which means “proteins.” Seitan can take many forms, all of which are based on wheat gluten and are very high in protein. Steaks, ribs, burgers, cutlets, sausage and wings are just some of the many possibilities. If you’re heading in the direction of a plant-based diet, an internet search will reveal endless seitan recipes. You’ve seen some of the recipes here, and more are to come. Meanwhile, enjoy this easy pepperoni and share some with your friends at your next get-together.


1 1/2 cups vital wheat gluten (Bob’s Red Mill makes this; Reny’s has it.)

1/4 cup nutritional yeast

1 Tbsp. onion powder

1 tsp. garlic powder

2 tsp. dry mustard powder

2 tsp. smoked paprika

2 tsp. crushed fennel seeds

2 tsp. sugar

1 tsp. ground black pepper

1 tsp. cayenne pepper

3/4 cup cold water

1/4 cup tomato paste

3 Tbsp. canola oil

2 Tbsp. soy sauce, tamari, or Bragg Liquid Aminos

2 tsp. apple cider vinegar


1. In a large mixing bowl, whisk together dry ingredients (vital wheat gluten, nutritional yeast, onion powder, garlic powder, dry mustard powder, smoked paprika, fennel seeds, sugar, black pepper and cayenne).

2. In a separate small bowl, whisk together wet ingredients (water, tomato paste, canola oil, soy sauce and vinegar).

3. Stir wet mixture into dry mixture until the dough is evenly mixed. Turn out onto a work surface and knead until smooth. Shape into a log about 1 1/2 to 2 inches in diameter.

4. Wrap the log tightly in heavy-duty aluminum foil, twisting the ends to form a tight seal.

5. Bake at 325 degrees for 90 minutes. Let cool to room temperature, then refrigerate for at least eight hours, or as long as 10 days. Remove foil when completely chilled and recycle it. Store the pepperoni in plastic wrap in the refrigerator.

Now you’re ready to make your own pizza or just enjoy a snack that’s every bit as delicious as its meat-based counterpart.

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