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    Home » gluten free

    Vegan Pepperoni with Chickpea Flour – Glutenfree

    Published: Jul 18, 2022 by Richa 38 Comments

    Jump to Recipe   Print Recipe

    Learn how to make Vegan Pepperoni from scratch with minimal effort! No kneading! It is  made with chickpea flour and therefore gluten-free. Just blend/mix and pressure cook! Stove top option. No standing around, no elbow grease! Delicious on sandwiches, as a pizza topping or on a vegan charcuterie board! Gluten-free Nutfree recipe

    vegan pepperoni sliced and plated in an oval plate

    What can’t chickpea flour do! It’s a great gluten-free flour with various uses. Make an omelet, waffle, scramble, fritter, cheese, pizza crust and what not.

    I was thinking of making something pepperoni-ish but didnt want to knead it and make it a long process. Enter chickpea flour. I loved the texture of the Soyfree chickpea flour tofu I make in the instant pot(you can get that recipe in my cookbook! It’s just blend/mix and pressure cook! No standing around, no stirring, no elbow grease!, then cube it and use as you like). So I tested it out with all the pepperoni flavors and bam! Low effort pepperoni!

    Just blend the batter, pour into thin cups, pressure cook it and you’re done.

    You can play around with the flavor to preference, add a bit more oil for fattier, more spices or herbs to flavor preference, Add 2-3 tablespoons all purpose flour (if you are ok with gluten) for chewier and so on. Do not however taste the uncooked batter. Chickpea flour tastes very bitter when uncooked. You have been warned 🙂

    The flavor is amazing! Texture with chickpea flour is not very chewy. It’s smooth and somewhat chewy when made in the instant pot, a bit less smooth when made on stove top. Use this method to make other flavors of veggie meat!

    Make this Chickpea Flour Pepperoni for your pizza or vegan charcuterie board

    Hello summer, hello garden parties, hello season of socializing and hosting events and dinners outside! As the days get warmer our feeds are filling up with all sorts of fun entertaining ideas and vegan charcuterie boards have started popping up left and right. No surprise – they’re popular, fun, filling, and they feel fancy.

    Can a charcuterie board be vegan? Well, the answer is:  yes, you can totally make a vegan charcuterie board. Vegan meats and cheeses are widely available in stores and are a great choice for a board but homemade is always best.  This vegan pepperoni would be a perfect addition along with some vegan cheese and some fancy olives.

    sliced glutenfree vegan pepperoni on a white plate sprinkled with red pepper flakes

    Ways to use vegan pepperoni:

    Your pepperoni can be used in sandwiches, charcuterie boards or as a topping for pizzas.

    For making vegan pepperoni pizza

    If you’re adding it to pizza I usually like to drizzle a little bit of olive oil on the pepperoni to make it crisp up and and taste a bit richer. You can use them as deli slices in your sandwiches or any which way.

    To use them on a pizza add a layer of pizza sauce and layer of vegan cheese then top it with this peperoni, then add another layer of cheese, some fresh herbs if you want and drizzle some olive oil all over and then bake.

    Depending  on what kind of pizza you’re baking, you can bake at 400 or 425F for 10 to 15 minutes and then broil to melt the cheese  and to serve

    I put these on my gluten-free almond flour pizza crust so the entire thing is gluten-free! The pepperoni is nut free, the pizza crust is not but you can use a different pizza crust

    More uses

    You can also crumble the pepperoni up, sizzle the in oil and add them to pasta or some tofu scramble or use them however you want.

    Why will you love this Glutenfree vegan pepperoni

    • it takes minimum effort, No kneading!
    • It’s just blend/mix and pressure cook! No standing around, no elbow grease!
    • it tastes amazing
    • its versatile. Adjust the flavors to preference
    • use the method to make sausages of various flavors!

    sliced vegan pepperoni sausage on an oval plate

    More things to put on a vegan charcuterie board:

    • Vegan Spinach Pinwheels with Cream Cheese
    • Everything Bagel Vegan Cheese Ball
    • Tomato Chutney
    • Tortilla pinwheels

    Print Recipe
    5 from 13 votes

    Vegan Pepperoni with Chickpea Flour (Gluten free and Nut free)

    Vegan Pepperoni from scratch with minimal effort! No kneading! It is made with chickpea flour and therefore gluten-free. Just blend/mix and pressure cook! No standing around, no elbow grease! Delicious on sandwiches, as a pizza topping or on a vegan charcuterie board! Gluten-free Nutfree recipe
    Prep Time20 mins
    Cook Time30 mins
    Rest time1 hr
    Total Time1 hr 50 mins
    Course: Appetizer, Snack
    Cuisine: American, Italian
    Keyword: vegan pepperoni
    Servings: 24
    Calories: 28kcal
    Author: Vegan Richa

    Ingredients

    • 3/4 cup (90 g) of chickpea flour (use 2 tbsp more flour for more set sausage. See note*)
    • 1 cup (240) broth or water
    • 2 tablespoons tapioca starch (or cornstarch , or use all purpose flour if not Glutenfree)
    • 2 tablespoons tomato paste
    • 1 tablespoon soy sauce, use tamari for gluten free
    • 1 tablespoon vegan Worcestershire sauce or you can use more soy sauce/ tamari (make sure sauce is gluten-free if needed)
    • 1 tablespoon nutritional yeast (optional)
    • ¾ to 1 teaspoon fennel seeds depends on your preference of the fennel flavor in the pepperoni
    • 1 teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ to 1 teaspoon onion flakes
    • 1 to 1 ½ teaspoon smoked paprika (add a few drops of liquid smoke for additional smoky flavor if needed)
    • ½ teaspoon salt
    • 1 teaspoon dried oregano
    • ¼ teaspoon black pepper
    • 1 teaspoon sugar or maple syrup
    • 1 tablespoon oil
    • ¼ teaspoon cayenne or red pepper flakes

    To add later

    • 1/2 teaspoon red pepper flakes

    Instructions

    • In a blender, add all the ingredients listed except for 1/2 teaspoon pepper flakes under To add later, and then blend till the mixture is well blended into a smooth, thick mixture.
    • Add the red pepper flakes and mix in. Do not taste this mixture, chickpea flour tastes bitter when its raw. Now there are 2 different ways you can make this. You can make this in the instant pot by pressure cooking or cook in a saucepan on stovetop.
    • Instant pot/ pressure cooker: transfer this mixture to a parchment lined pan of choice. I like to use slim coffee mugs(ceramic or stoneware) or cylindrical steel glasses. You can also use a regular pan or loaf pan. Line the mugs/glasses/pan well with parchment
    • Add 3 cups of water to the inner pot. Cover the container/s with the batter with foil, place them in your long handle trivet and lower this trivet into your instant pot which has 3 cups of water.
    • Close the lid and pressure cook for 30 minutes. Let the pressure release naturally, completely.
    • Then remove the glasses or pan from the instant pot and let them sit to cool completely, I usually put them in the fridge to let them cool completely. It takes an hour or more. They get sturdier will linger chill time, so depending on the size of the containers, let them chill for 2-3 hours.
    • If using a pan that isnt cylindrical, then as soon as you get the pan out of the instant pot, the mixture is not going to be fully set , it’s still going to be pliable.  Carefully take the hot soft gel like mix out and shape it into a log using a parchment sheet . Roll it out and then put it in the fridge to chill.  
      Or let the pan cool and completely then use cookie cutters to slice the veggie meat into shapes/slices you like.
    • Once the mixture is chilled, remove it from the cylindrical Containers. Then slice using a knife and that’s it! Your pepperoni is ready to be used in sandwiches or pizzas or anything else.
    • Stove Top: Once the batter is blended, put it in a pan on the stove top and cook over medium heat.
      Once it starts to bubble, Keep stirring. The batter will start to thicken and need a little bit of elbow grease because it will start forming lumps or will start to stick to the bottom a little bit. Just keep stirring and cooking it until the mixture thickens evenly into a really thick custard.
    • After that, keep cooking until the chickpea flour does not smell raw. You can carefully taste it(it will be hot). It takes 3-4 minutes minutes to completely cook after thickening.
      Then you can let the mixture cool for a little bit until it’s not too hot to handle and then shape it to a log using parchment. Let it cool completely in the fridge and then slice.

    Video

    Notes

    • I use white chickpea flour here as it sets much better than besan, which is a brown chickpea flour. See the differences between the 2 flours here. You can use besan, use 2 tablespoons more besan. The sausage will be a bit softer
    • *use 1-2 tbsp more chickpea flour for more set sausage if you like it firmer. I find 3/4 cup a good amount flavor wise and texture wise. It’s set enough and sliceable and pliable as it’s still slightly soft. 
    • You can play around with the spices, making the pepperoni spicier if needed
    • Oilfree: omit the oil
    • Chewier : add 2-3 tbsps all purpose flour if gluten is ok 
    • Storage: Keep the sliced or unsliced pepperoni in the fridge for up to 5 days, you can freeze them for up to a month
      Freezing changes their texture a little bit, I prefer to refrigerate them instead

    Nutrition

    Nutrition Facts
    Vegan Pepperoni with Chickpea Flour (Gluten free and Nut free)
    Amount Per Serving
    Calories 28 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 0.1g1%
    Sodium 132mg6%
    Potassium 64mg2%
    Carbohydrates 4g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 1g2%
    Vitamin A 73IU1%
    Vitamin C 0.4mg0%
    Calcium 6mg1%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • chickpea flour
    • tapioca starch helps thicken the mixture while it cooks
    • tomato paste is added for color and umami
    • Worcestershire and soy sauce are added for saltiness. You can use tamari for gluten free
    •  nutritional yeast – always
    • for my sausage mix, I use a blend of fennel seeds, garlic and onion powder, onion flakes, smoked paprika, oregano, black pepper and cayenne pepper
    • some sweetness in needed to round up the flavor: use sugar or maple syrup
    • every sausage has some fat and here I also add a small amount of neutral tasting oil

    Tips:

    • I use white chickpea flour here as it sets much better than besan, which is a brown chickpea flour. See the differences between the 2 flours here. You can use besan, use 2 tablespoons more besan. The sausage will be a bit softer
    • You can play around with the spices, making the pepperoni spicier if needed

    ingredients needed for making vegan pepperoni sausage

    How to make Vegan Pepperoni:

    chickpea flour in a small blender

    In a blender, add all the ingredients listed except for 1/2 teaspoon pepper flakes under To add later, then blend till the mixture is well blended into a smooth, thick mixture.

    ingredients for vegan pepperoni in a blender container

    Add the red pepper flakes and mix in. Do not taste this mixture, chickpea flour tastes bitter when its raw.

    overhead shot of a small container with vegan sausage mixture


    Now there are 2 different ways you can make this. You can make this in the instant pot by pressure cooking the mixture. Alternatively, make it on the stove top.

    For making this in the Instant pot, you can transfer this mixture to a parchment lined pan of choice. I like to use slim coffee mugs(ceramic or stoneware) or cylindrical steel glasses. You can also use a regular pan or loaf pan.

    vegan pepperoni sausage batter being filled into cans

    Then pour the mixture into the containers you plan to use. Cover them with foil, place them in your long handle trivet and lower this trivet into your instant pot which has 3 cups of water.

    two cans with vegan sausage batter being steamed in an Instant Pot to make pepperoni

    Close the lid and pressure cook for 30 minutes. Let the pressure release naturally, completely.

    two tins covered with aluminum foil in an Instant Pot

    Then remove them from the instant pot and let them sit to cool completely, I usually put them in the fridge to let them cool completely esp the cylindrical glasses, for an hour.

    If using a pan, get the pan out of the instant pot,. You can carefully take out the chickpea flour mixture out and shape it into a log on a sheet of parchment paper. When hot, the mixture is not going to be fully set , it’s going to be pliable.

    Roll it out and then put it in the fridge to chill.  Or let the pan cool completely then use cookie cutters to slice it into shapes you like.

    vegan pepperoni sausage made in an Instant Pot on a chopping board

    Once the mixture is chilled, remove it from the cylinders, remove it from the parchment. Then slice using a knife and that’s it!

    Your pepperoni is ready to be used in sandwiches or pizzas or anything else.

    vegan pepperoni sausage being sliced

    Make it on the stovetop

    Once the batter is ready, put it in a pan on the stove top and cook over medium heat.

    Once it starts to bubble, Keep stirring. The batter will start to thicken and need a little bit of elbow grease because it will start forming lumps or will start to stick to the bottom a little bit. Just keep stirring and cooking it until the mixture thickens evenly into a really thick custard.

    vegan pepperoni mixture in a black saucepan

    vegan pepperoni mixture on parchment

    After that, keep cooking until the chickpea flour does not smell raw. You can carefully taste it. It takes usually 3-4 minutes or sometimes 5 minutes to completely cook down.

    Then you can let the mixture cool for a little bit until it’s not too hot to handle and then shape it to a log using parchment, let it cool completely in the fridge and then slice.

    Stove top vegan pepperoni sliced on a cutting board

    vegan pepperoni sausage sliced and layed out on an oval platter

    Storage:

    Keep them in the fridge for up to 5 days, you can freeze them for up to a month

    Freezing changes their texture a little bit, I prefer to refrigerate them instead

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Kay

      February 05, 2023 at 5:29 pm

      Not to be difficult 🙂, but could I smooth the mix into a loaf pan after mixing and bake it?

      Reply
      • Vegan Richa Support

        February 06, 2023 at 12:05 pm

        It is not recommended as baking will likely dry out the mixture.

        Reply
    2. Casey

      November 12, 2022 at 5:55 pm

      5 stars
      I’ve made this recipe multiple times now. It’s amazing and extremely delicious. Best plant based pepperoni I’ve tried. Thank you for the wonderful recipe!!

      Reply
      • Vegan Richa Support

        November 14, 2022 at 2:17 pm

        Thank you!

        Reply
    3. Jasson

      October 17, 2022 at 5:01 am

      5 stars
      Very nice recipe chef 👍👌👏. The taste and texture 😋. Thank you for your effort 🌹🌞😎

      Reply
      • Vegan Richa Support

        October 18, 2022 at 11:17 am

        thank you for your great feedback!

        Reply
    4. Johan Agstam

      August 07, 2022 at 7:40 am

      Good recipe, however I feel the stovetop method is not fully developed as even after setting in the refrigerator for a long time it retained a lot of moisture that needs to get rid of, certainly not ready to use as is unless you want stomach problems. Next time I make I’ll probably bake this as seitan for a while after shaping it in the log. That said, once the moisture was removed it was very good indeed.

      Reply
      • Richa

        August 07, 2022 at 7:47 am

        It’s tested several times. cook it longer as stoves and pans vary. It gets stiff and one would tend to stop cooking, but continue to cook over medium or medium low for another 4-6 mins. Once set Chickpea flour, leaks moisture after sitting for long times especially if in a log or unsliced form. This happens with chickpea tofu as well. Chill for a few hours then slice and store. Slices will dehydrate more easily

        Reply
    5. Rani

      August 03, 2022 at 11:44 am

      5 stars
      Hi Richa. How are you? I tried thisrecipe and it came out good thanks

      Reply
      • Richa

        August 03, 2022 at 3:55 pm

        Awesome!

        Reply
    6. Alyssa Be

      July 28, 2022 at 12:02 pm

      Hi Richa! Long time fan, first time commenter! I’m attempting this tomorrow and I’m wondering if I can sub chickpea flour with another GF flour? Is it versatile? Thanks!

      Reply
      • Richa

        July 30, 2022 at 1:00 am

        Nope it won’t set

        Reply
    7. Gabrielle Ottavio

      July 27, 2022 at 12:32 pm

      5 stars
      So easy and delicious. Will add to pizza along with your liquid mozzarella- can’t wait to eat it tonight;)
      Thank you for all your fabulous recipes 🙏❤️

      Reply
      • Vegan Richa Support

        August 02, 2022 at 10:45 am

        yay! enjoy

        Reply
    8. Jen

      July 22, 2022 at 5:27 am

      Delicious! I used a mini loaf pan (~3″ x 5″) to make this in my Instant Pot. Couldn’t have been simpler. I used 2 Tbsp all purpose flour, but my husband would prefer this to be slightly chewier. Would adding a couple of additional tablespoons of tapioca flour make this a little chewier? It set very well and I didn’t even bother to shape it into a cylinder, because it looked fine in the small loaf shape. I’ll definitely be making this again.

      Reply
      • Vegan Richa Support

        August 04, 2022 at 6:13 pm

        a little bit, yes

        Reply
    9. Donna

      July 21, 2022 at 11:44 am

      5 stars
      Amazing recipe and easy! I made it on the stove top and it turned out great. Thanks for the recipe.

      Reply
      • Vegan Richa Support

        July 22, 2022 at 11:10 am

        Excellent

        Reply
    10. Anne

      July 20, 2022 at 12:03 pm

      5 stars
      Easy to make and delicious! I did the recipe in the insta pot.

      Reply
      • Vegan Richa Support

        July 22, 2022 at 10:57 am

        perfect

        Reply
    11. shan

      July 19, 2022 at 12:00 pm

      5 stars
      Omigosh the flavour is amazing but mine turned out quite soft and was hard to remove from mason jars. I should have lined with parchment but I didn’t see that in the instructions. I had to scoop out in several chunks. I smushed them together and roll up in parchment and see if it sets up.

      If it doesn’t set I will just use as spread on crackers or toast … it’s that good. I will definitely be making again. Will adding some buckwheat or oat flour help it set? I used chickpea flour from bulk section of health food store which I assume is just ground up garbanzo.

      Reply
      • Richa

        July 19, 2022 at 12:38 pm

        Yay! Hmm that should have set. Let it chill for a bit more. Measuring varies, if the chickpea flour is too fluffed up, it will fill the cup with less volume flour. Just add 2 tbsp more flour next time

        Lining is mentioned in the instructions.

        Reply
        • shan

          July 19, 2022 at 9:02 pm

          Thank you! I was so eager to make this that I must have missed the instruction about lining the containers. I’m was making this at 6:30 in the morning. 😂

          They did become a bit firmer after a few more hours in the fridge and were easier to slice. I may add some other flour next time to see if it gives chewier texture.

          Thank you again for such a fabulous recipe.

          Reply
          • Richa

            July 19, 2022 at 9:17 pm

            Awesome! For extra chewy ness, add more tapioca starch instead!

            Reply
    12. Jen

      July 19, 2022 at 9:47 am

      Your recipe calls for parchment lined cans or mugs. How can you line such narrow containers with parchment? The photo of the cans in the Instant Pot don’t appear to be lined with parchment. Could I just grease the cans instead?

      Reply
      • Richa

        July 19, 2022 at 10:59 am

        Cut a rectangle that will fit the wall (keep it slightly taller so it’s easy to pull out) . And a small round for the bottom. Grease the glass a bit so the parchment sticks and doesn’t move. I forgot to line for the video and they were much harder to get out. With parchment you can just pull them out . I’ll make another reel with the lining and put that up 🙂

        Reply
    13. G Cianci

      July 19, 2022 at 7:36 am

      Do you think cooking them in a mason jar in the instant pot would be ok?

      Reply
      • Richa

        July 19, 2022 at 11:01 am

        Yes, use the mason jars with straight walls and no neck. Line them and use

        Reply
    14. Rani

      July 18, 2022 at 7:40 pm

      5 stars
      Hi Richa, Loved the recipe. I’m going to try it. Can give me recipe to make gluten free seitan as we have gluten intolerance I have tried making but it doesn’t come out good. How about if I try with juwar flour you please let me know
      Thanks alot

      Reply
      • Vegan Richa Support

        July 22, 2022 at 10:06 am

        here’s a nice GF seitan recipe of mine you might like: https://www.veganricha.com/tikka-masala-birria-tacos-vegan/#recipe

        Reply
    15. Jwiltz

      July 18, 2022 at 1:54 pm

      5 stars
      Thank you for this recipe. I found it to be delicious and can’t wait to have it on my pizza tomorrow. I used besan and did not add the extra besan you suggested. It was soft. Hopefully, it will firm up more by tomorrow. If not, I am fine with it. I was curious, though. What is the proper measure for the smoked paprika? I used a teaspoon.
      Thank you for something that is so fast, easy and delicious!

      Reply
      • Richa

        July 18, 2022 at 1:59 pm

        Awesome! It will firm up a bit. Use a sharp knife and you should be good!

        Reply
    16. Blue

      July 18, 2022 at 7:37 am

      Hi there, Richa! In the very beginning of your instructions, it says to add everything except –
      Please tell me what to omit at this step! =)

      I’m a HUGE fan of your recipes!

      Thank you for sharing your talents with us!

      Reply
      • Richa

        July 18, 2022 at 7:48 am

        Except for 1/2 teaspoon pepper flakes under To add later

        Reply
    17. Felicia

      July 18, 2022 at 7:09 am

      Can I reuse veggie cans from the store?

      Reply
      • Richa

        July 18, 2022 at 7:49 am

        Those would leak lining chemicals etc into the mix. Use the straight type mason jars or just slim coffee or tea cups.

        Reply
        • Lori

          July 18, 2022 at 11:57 am

          What can I use for a lid? Aluminum foil?

          Reply
          • Richa

            July 18, 2022 at 1:59 pm

            Foil for the pan or containers. Lid being referred to is usually instant pot lid.

            Reply

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