I Made Vegan Pepperoni From Lentils!

Smoky, spicy pepperoni made from humble brown lentils?! 🌱 This homemade vegan pepperoni has plenty of savory flavor, slices beautifully once cooled, and costs a fraction of many store-bought vegan alternatives.

Brown lentils create the hearty base, while smoked paprika, fennel seeds, garlic, chili, and a touch of liquid smoke give it that bold pepperoni-inspired flavor. Slice it thinly for pizza, sandwiches, snack boards, or anywhere you want a smoky and savory plant-based topping.

Full recipe in the video! Turn on subtitles in your language!

Printable recipe with step-by-step instructions, substitutions, nutrition facts, and lots of helpful tips:

Homemade Vegan Pepperoni

You will need:

350 g (about 1¾ cups) cooked brown lentils, made from 150 g (¾ cup) dried lentils
30 g (about 1/4 cup) tapioca starch
1 Tbsp psyllium husk powder or 2 Tbsp whole psyllium husks
2 heaped Tbsp (50 g) tomato paste
2 Tbsp soy sauce
2 Tbsp olive oil
2 tsp apple cider vinegar
2 tsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp fennel seeds, lightly crushed
1/4 tsp chili flakes, or more to taste
1 tsp black pepper
1/2 tsp liquid smoke
1/2–3/4 tsp salt, to taste

Bake the vegan pepperoni at 350 °F (175 °C) for about 50–55 minutes. Allow it to cool completely before slicing it thinly for the best texture.

Gluten-free pizza crust: https://elavegan.com/best-gluten-free-pizza-crust-vegan/

Watch the entire video for the full instructions and my best tips for making flavorful homemade vegan pepperoni from lentils.

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