Raw Vegan Pepperoni

Raw Vegan Pepperoni

A creative plant-based alternative to traditional pepperoni, Raw Vegan Pepperoni captures the essence of the popular pizza topping without the use of meat or dairy. This recipe combines sun-dried tomatoes, fresh vegetables and a blend of spices to mimic the spicy, smoky flavour profile of pepperoni.


  • 1 cup sun-dried tomatoes, soaked to soften
  • 10 oz fresh tomatoes
  • 4 oz peeled sweet potatoes
  • 2 red peppers
  • 1.7 oz shiitake mushrooms
  • 1 1/2 teaspoons sea salt
  • 1 1/2 tsp black pepper
  • 1 teaspoon mustard powder
  • 1 tsp fennel seeds
  • 1 tbsp smoked paprika
  • 2 tsp chipotle powder
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 1 teaspoon nutritional yeast
  • 3 tablespoons olive oil
  • 2 soft dates
  • 1 teaspoon apple cider vinegar
  • 1/2 tsp crushed red pepper flakes
  • 1 teaspoon tamari

Method of cooking:

Start by soaking the sun-dried tomatoes in warm water until soft, which should take about 30 minutes.

In a blender or food processor, combine the soaked sun-dried tomatoes, fresh tomato, sweet potato, red bell pepper, shiitake mushrooms, sea salt, black pepper, mustard powder, fennel seeds, smoked paprika, chipotle powder, garlic powder, onion powder, nutritional yeast, olive oil, dates, apple cider vinegar, red pepper flakes and tamari.

Blend all the ingredients together until you have a smooth paste. You may need to stop and scrape down the sides a few times to make sure everything is well combined.

Taste and season to taste.

Spread the mixture on a dehydrating sheet or on greaseproof paper if you are using an oven on its lowest setting.

Dry at 115°F (46°C) for about 4-6 hours or until the desired dryness and texture is achieved.

When dry, slice the pepperoni into thin slices and use on raw vegan pizzas, sandwiches or salads as desired.

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