Easy Vegan Pepperoni – Ready in 20 Minutes
Let’s face it. There are some things that you just HAVE to have. Like pepperoni on pizza. Not to mention PIZZA (that’s coming in a couple days).
Wikipedia tells us that Pepperoni is in fact an American invention, not Italian as I had originally thought. Further more, Pepperoni has it’s origins based on various ingredients and meats.
“Pepperoni is a variety of spicy salami made from cured pork and beef seasoned with paprika or other chili pepper.
Prior to cooking, pepperoni is characteristically soft, slightly smoky, and bright red. Thinly sliced pepperoni is one of the most popular pizza toppings in American pizzerias.
The term “pepperoni” is a borrowing of peperoni, the plural of peperone, the Italian word for bell pepper. The first use of “pepperoni” to refer to a sausage dates to 1919. In Italian, the word peperoncino refers to hot and spicy chili peppers.
In 1919, Italian immigrants in New York City created pepperoni. It is a cured dry sausage, with similarities to the spicy salamis of southern Italy on which it is based, such as salsiccia or soppressata. The main differences are that pepperoni is less spicy, has a finer grain (akin to spiceless salami from Milan), is usually softer in texture, and is usually produced with the use of an artificial casing.
Pepperoni is made from pork or from a mixture of pork and beef. Turkey meat is also commonly used as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States.
Curing with nitrates or nitrites (usually used in modern curing agents to protect against botulism and other forms of microbiological decay) also contributes to pepperoni’s reddish color, by reacting with heme in the myoglobin of the proteinaceous components of the meat.”
This pepperoni is NOT a source of protein, just so you’re aware. It makes a great topping for pizza, sandwiches, etc. And though it has a similar reddish hue thanks to paprika and other spices, our version has far less sodium than the original.
Ingredients
(Seasoning Blend)
1 teaspoon Smoked Paprika: https://amzn.to/45L92GB
1 teaspoon Fennel Seeds: https://amzn.to/3QT9DSm
1/4 teaspoon Anise Seed: https://amzn.to/3EaDcqT
1 teaspoon Garlic Powder: https://amzn.to/3soS4zd
1/2 teaspoon Chili Powder: https://amzn.to/3YLcxdN
1 teaspoon Red Chili Flake: https://amzn.to/47Ierjk
Pinch of Salt
(pepperoni)
1/4 Cup Wheat Starch: https://amzn.to/47KXEfl
1 Tablespoon Tapioca Flour: https://amzn.to/3sto5X6
1 teaspoon Pea Protein: https://amzn.to/45IxWq4
Seasoning Blend (see above)
1 teaspoon Red Wine
1/2 teaspoon Tomato Paste: https://amzn.to/3Egevcp
1/4 Cup Water (you may need to add a touch more)
Additional Wheat Starch
Light Spray of Oil
Tools We Use
Spice Grinder: https://amzn.to/47N7L3i
Bamboo Salt Box: https://amzn.to/3sqsqKw
Cake Pan: https://amzn.to/3E9cZc9
Oil Sprayer: https://amzn.to/3qHZBso
Sautee Pan with Lid: https://amzn.to/3EaBDJC
Heat Resistant Gloves: https://amzn.to/3P8QHNV
Small Silicone Spatula: https://amzn.to/3KVsoAK
Stainless Steel Biscuit Cutter Set: https://amzn.to/45xMby2
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