Hey everyone! It’s Doortje here from Team Jilly, and if you follow me on Instagram, you might notice that I love getting out and exploring on the weekends, especially camping in very remote spots throughout British Columbia! That is why today, on the blog, my boyfriend Bryce and I are going to share all the details on one of our latest camping meal obsessions, Vegan Pepperoni! Since we are both plant-based, we have been on the lookout for a delicious pepperoni alternative option, and I think we just found it!
Inspired by My Quiet Kitchen, not only is the pepperoni mouthwateringly delicious, it is SO easy to pack for camping, and it adds the perfect pop of flavour to your sandwiches, pizza and more!
This past weekend we hiked in the Kootenay’s, and after a long trek we made ourselves some delicious sandwiches which consisted of a baguette, aged gouda, dijon mustard and of course, our vegan pepperoni!
Finding foods that last on the trail are essential, especially when you start getting into 3-4 day camping trips, but camping aside, we found that the pepperoni is also amazing on pizza and even as an addition to your charcuterie boards! But hey, we won’t judge if you cube it up and eat it as is.
How to make your very own homemade vegan pepperoni!
Ingredients
1 ¼ Cup 1 ¼ Vital wheat gluten
¼ Cup ¼ Nutritional yeast
2 Tbsp 2 Oat flour or all-purpose
1 Tbsp 1 Paprika
2 ½ Tsp 2 ½ Fennel seed
1 ½ Tsp 1 ½ Red pepper flakes
1 ½ Tsp 1 ½ Garlic powder
1 Tsp 1 Smoked Paprika
1 ½ Tsp 1 ½ Fine sea salt
1 Tsp 1 Black Pepper
⅛ Tsp ⅛ Cayenne, omit for milder pepperoni
⅛ Tsp ⅛ All spice, optional
2 Tbsp 2 oil- or nut butter
1 ½ Tbsp 1 ½ Prepared mustard, yellow or stoneground
1 ½ Tbsp 1 ½ Soy sauce or tamari
1 ½ Tbsp 1 ½ Maple syrup
2 Tsp 2 Liquid smoke
1/2 Cup 1/2 Water
Directions
- Tear off two pieces of aluminum foil (preferably heavy duty), each about 12 inches long. Also, tear/cut two smaller pieces of parchment paper just large enough to wrap around each log of pepperoni. If baking the seitan pepperoni, preheat oven to 325 degrees F.
- In a food processor or a large bowl, mix together the dry ingredients. Add the wet ingredients and pulse or stir to combine. If using a food processor, let it run for about 30 seconds or until the seitan dough comes together in a ball. Transfer the dough to a work surface and knead until smooth and firm, about 30 seconds for dough made in a food processor or 2 to 3 minutes for dough made in a bowl.
- Cut the dough in half, and shape each piece into a log about 5 ½-inches long. It’s okay if they don’t look perfect. Your veggie pepperoni will snap into place inside the foil. Place a piece of foil on the work surface, and place a piece of parchment on top near the edge closest to you. Wrap the pepperoni up tightly, twisting the ends like a candy wrapper.
- Place the two foil logs on a baking sheet, and bake for 55 minutes, flipping at the halfway point. Remove from oven, unwrap, and let cool for 5 minutes before slicing. Or cool completely then store vegan pepperoni in an air-tight container in the refrigerator for up to 6 days.
There you have it! As easy as that! We hope that this vegan pepperoni puts a little pep in your step, whether you’re camping, hiking trails, while making homemade pizzas or snacking on it from the fridge!
XO
Doortje & Bryce
