Wow, Jill! You did it!!! I made this for the holidays and it was awesome!!! I made the fruit and seed crackers too with the “cheese” and it was so nice to have crispy crackers and a vegan cheeseboard with the pepperoni to snack on as everyone else was eating their usual cheeses, dips and deli meats! What a much happier Christmas season it was for me compared to last year!!! You are brilliant!!!! Thank you!!!! ❤️
I made the pepperoni recipe today and it was surprisingly good! I ate some for lunch: I cut 1/2 inch slices of it to put on a tortilla with hummus, chopped tomatoes and arugula. I modified the recipe by skipping the psyllium husk (which I am intolerant, bad effects on my system) and replaced it with more flax meal. I think it turned out very well. The consistency of it reminded me of falafel. Thank you for a terrific recipe!!
Just some random thoughts on rolling the pepperoni: try using a sushi mat (cover it with food wrap to avoid sticking), try using a sushi bazooka (same idea).
I don't know why, but every time I watch your video, I feel so peaceful, especially your voice is so relaxing. By the way, I also love your recipes as a vegan. ☘️🌱☘️☺️💯
I made this Pepperoni and you're right need bread pan to keep it from being flat. The taste was just okay by itself, but when I put it on my pizza along with the sauce, cheese etc. OMG what a difference. I loved it. Thank you!
I made this today. I wanted to make it in my solar cooker, so instead of baking in the oven, I wrapped it in parchment and then foil, and put it in the solar cooker for 3 hours. (It was cooking in 225 degree F temps). It came out amazing! My husband is quite impressed that I made lunchmeat and cooked it in the sun. :)
My hubby is allergic to quinoa, so I substituted couscous. I also added a dash of liquid smoke. Amazing!!!!! I rolled it in plastic with a sushi mat. Perfect little pepperoni. Thank you for this recipe. I keep some in the freezer and it slices nice and thin.
I made the pepperoni! I ordered the psyllium husk powder but then was able to find it at Wegmans grocery store so the hardest thing for me to find were the buckwheat groats. But since I was anxious to try the recipe, I substituted the buckwheat groats with Bob's Red Mill buckwheat cereal. Which was just the next process past the groat. I dont think it affected the texture or the taste. It was delicious!! Wish I could post a picture of it. 😋 Thank you Jill for another great recipe!!
@@denisecoleman6103 It's the same for me! I like to read about the results. Most people write 'I'm going to try it' or 'It's in the oven right now' and I find that frustrating :D I must say that the salt is really necessary. In addition to this, pepperoni has a lot of fat and this salami hasn't, of course. I loved it warm better than cold, I must say, but on pizza it gets warm again so it is surely great.
I saw this recipe video and was hoping the recipe would be as delicious as it appeared. Wow was I blowing away. I made the pepperoni and your pizza crust and your tomato sauce and your cheese sauce for dinner and WOWZA! It was so refreshing to make a plant-based crust that was crispy and the pepperoni is absolutely delicious. I don’t know how you managed to get the spice combination perfect but you did and it is so delicious. Thank you so very much for sharing all of your videos and recipes with us.🌱
I love when you taste the food. The amount of the it took you to eat through that to be able to talk, let's me know it's Hardy & delicious. Thanks, love's you both so much and your Cookbook!
Looks like it would taste nice, however, why are vegetarians/vegans always trying to duplicate the taste of meat? We can train our tastebuds to enjoy a simple, plant based diet with fruits and veg etc in their natural state.
Making plant based versions is building bridges for people to transition to a plant based diet. Every person eating plant based meatloaf is another person not eating animals, win and win. 🤙
Thank you for a great looking recipe. Hopefully your new cookbook will soon be available at Amazon AU (your link to Amazon AU currently says it is shipped from Amazon US which makes it about double the price because you have to spend AU$49 to qualify for Prime shipping).
We just keep it in a bag in the fridge. It sets up perfectly from being in the fridge and slices just like pepperoni and also makes great sandwiches and wraps!
I love your recipes. I was afraid when I saw you were making a “pepperoni” I assumed it had vital wheat gluten which I don’t like using. I should have known you didn’t use that.
I think I would use Himalayan salt instead of liquid aminos. But this is the best recipe for pepperoni. Also can I use hemp seeds instead of sunflower seeds
Am going to try this recipe, sounds excellent, she's so inventive! If not using psyllium or buckwheat maybe add some other whole grain like sorghum (or cooked barley or rye if gluten not a problem), maybe add some chickpea flour as it binds things very well, or more flax meal.
Jill, this looks great and I love your meatloaf, which also uses the soaked buckwheat and quinoa, but I have a terrible time remembering to start the soak 6 hours early! Do you think if I used boiling water it would work as a quick soak method (similar to quick soak for dry beans) or would it just cook the grains and ruin the texture?
The bit about tallow made me squirm. Yech. Long time veg here. How does anyone eat that stuff? This recipe looks a-mazing! The pizza at the end, too .. mmmmmmmmm
Does it matter that the buckwheat and quinoa is soaked and not cooked through? I know it’s then baked, but wondering if this would cause any issues with digestion.
Looks great! How long would it keep in the fridge? Do you think I could freeze it, thaw slightly to slice off a few pieces for my pizza and then put back in the freezer?
I'd suggest you use the grains that you can eat, just get in there and try something from your allowed list. At worst you'll have some very flavourful mix that you can crumble over the top of things.
Before watching your recipe I watched another recipe where the presenter left the parchment on twisting the ends, then wrapped tightly in foil twisting the ends and finally wrapping it in plastic wrap twisting the ends. He put it n a pot of simmering water for an hour. Is this something that would work with your recipe do you think? it would hold its round shape but would it cook through and would the mixture expand?
Have you tried the wrapped tightly steamed method to cook it on top of the stove? It was rolled very tight in foil and twisted tight at both ends. It was another vegan site. Yours looks good of course just wondering if you have done the steamed method. This cook said she tried both ways & preferred the steam cooking. Can I have your opinion on this? TY and I lip was your show.
Psyllium husk also does not agree with me. I believe that it is quite common for people to have quinoa, buckwheat, and psyllium allergies or intolerances. Sadly I won't be able to make this recipe.😐
I have bad reactions to psyllium husks also. I substituted using more flax meal, and it turned out great. You might want to try that sub. Maybe chia seeds would work as a substitute too.
Wow, Jill! You did it!!! I made this for the holidays and it was awesome!!! I made the fruit and seed crackers too with the “cheese” and it was so nice to have crispy crackers and a vegan cheeseboard with the pepperoni to snack on as everyone else was eating their usual cheeses, dips and deli meats! What a much happier Christmas season it was for me compared to last year!!! You are brilliant!!!! Thank you!!!! ❤️
I made the pepperoni recipe today and it was surprisingly good! I ate some for lunch: I cut 1/2 inch slices of it to put on a tortilla with hummus, chopped tomatoes and arugula. I modified the recipe by skipping the psyllium husk (which I am intolerant, bad effects on my system) and replaced it with more flax meal. I think it turned out very well. The consistency of it reminded me of falafel. Thank you for a terrific recipe!!
Fantastic 👍
You’re always so grounded and present. No rush. It’s got to the plant based life.
Just some random thoughts on rolling the pepperoni: try using a sushi mat (cover it with food wrap to avoid sticking), try using a sushi bazooka (same idea).
that's super idea!
Oh my goshhh I love ur channel!!! I am so happy ur still plant based and still posting!!! Ur such a huge inspiration 💗
I don't know why, but every time I watch your video, I feel so peaceful, especially your voice is so relaxing. By the way, I also love your recipes as a vegan. ☘️🌱☘️☺️💯
And the kind of music she chose ( smooth jazz) make 's all absolutely perfect. Sorry my English by the way! 🙂
Yes, I feel peaceful too. Very comforting and if I feel anxious, I just put her videos on! Yet another gift Jill has❤️
I made this Pepperoni and you're right need bread pan to keep it from being flat. The taste was just okay by itself, but when I put it on my pizza along with the sauce, cheese etc. OMG what a difference. I loved it. Thank you!
I found it easier to put it in Saran Wrap to get the shape and then put it on the parchment paper by Rolling it onto the parchment paper.
I made this today. I wanted to make it in my solar cooker, so instead of baking in the oven, I wrapped it in parchment and then foil, and put it in the solar cooker for 3 hours. (It was cooking in 225 degree F temps). It came out amazing! My husband is quite impressed that I made lunchmeat and cooked it in the sun. :)
Fantastic
My hubby is allergic to quinoa, so I substituted couscous. I also added a dash of liquid smoke. Amazing!!!!! I rolled it in plastic with a sushi mat. Perfect little pepperoni. Thank you for this recipe. I keep some in the freezer and it slices nice and thin.
I think that would work or you could use millet
I’m definitely going to try this. I wasn’t a huge meat eater before becoming WFPB, but I enjoyed pepperoni. Thank you for sharing!!!
Thx Jill !! 🤗
I used to enjoy the salty fatty pepperoni pizza in my earlier years, but I am so glad to know the healthier vegan alternative !! 😍🙏
This recipe truly is delicious! The spices are spot on! Thank you Jill.
I made the pepperoni! I ordered the psyllium husk powder but then was able to find it at Wegmans grocery store so the hardest thing for me to find were the buckwheat groats. But since I was anxious to try the recipe, I substituted the buckwheat groats with Bob's Red Mill buckwheat cereal. Which was just the next process past the groat. I dont think it affected the texture or the taste. It was delicious!! Wish I could post a picture of it. 😋 Thank you Jill for another great recipe!!
Oh my gosh that looks amazing!!! And it's so wholesome I could even smell-o-vision it!! 😆
Interesting recipe, thanks! :D Update: I love the taste, nice texture as well! I added 1/2 tsp of salt. Next time I will also use 1 clove of garlic.
Nice to read a comment from someone that tried recipe.
@@denisecoleman6103 It's the same for me! I like to read about the results. Most people write 'I'm going to try it' or 'It's in the oven right now' and I find that frustrating :D I must say that the salt is really necessary. In addition to this, pepperoni has a lot of fat and this salami hasn't, of course.
I loved it warm better than cold, I must say, but on pizza it gets warm again so it is surely great.
Made the pepperoni!!! My husband and I looooooooove it! Thanks for the recipe 💞
Jill!!! Thank you! It looks scrumptious! I can’t wait to make it. ...and right, none of that grease!! 🌱🕊❤️
Looks so nutrient dense😍🤤can’t wait to make this and put it on an avo veg pizza in the future!
I saw this recipe video and was hoping the recipe would be as delicious as it appeared. Wow was I blowing away. I made the pepperoni and your pizza crust and your tomato sauce and your cheese sauce for dinner and WOWZA! It was so refreshing to make a plant-based crust that was crispy and the pepperoni is absolutely delicious. I don’t know how you managed to get the spice combination perfect but you did and it is so delicious. Thank you so very much for sharing all of your videos and recipes with us.🌱
Thank you Denise! You just made my day. 😊😊😊😊
So glad it's gluten free!!!
Wow! I'm so excited to try this recipe because I use to love pepperoni pizza. Thank you Jill!
You’re looking more healthy and beautiful in this video than ever. Hair, makeup and shirt color are really suiting you. Love the recipe too!
😊thank you
Thank you Jill!!! Grrrrreeeeeaaaattt receipt!!! Peaceandlove alwaysforever!!!✝️❤️❤️
Very pretty pink top, Jill. You look lovely. 💗
😊
Oh, yes...I was also thinking the Same 😊🌸🌸🌸 👏👏👍🌺🌸😊👑
So good!! Even my husband loved it😀
A brief blitz in a coffee grinder works with fennel seeds
This is so healthy
I got the book . You are making my plant based transición so much easier. Thank you so much
My husband will be excited, thanks Jill 😍
Thanks can't wait to make it!
I love when you taste the food. The amount of the it took you to eat through that to be able to talk, let's me know it's Hardy & delicious. Thanks, love's you both so much and your Cookbook!
I just found this video and must try! Thank you for the recipe.
👍👍👍👍👍, I don’t Care about Shape,Priority Healthy 👍👍👍
Love this Jill, thank you!!!
Healthy Pepperoni?!! Say. no more! 😋 Thank you.
Oh my goodness, that looks so yummie 😋
Love your recipes. I have been a subscriber for years. Somehow I missed it that you had a cookbook out. I will buy it for sure.
Seriously, you must have read my mind! I was in the grocery store just the other day wondering if there was a way to make vegan pepperoni!
I can't wait to try this! Thanks! You look so pretty today :-)
Looks like it would taste nice, however, why are vegetarians/vegans always trying to duplicate the taste of meat?
We can train our tastebuds to enjoy a simple, plant based diet with fruits and veg etc in their natural state.
Making plant based versions is building bridges for people to transition to a plant based diet. Every person eating plant based meatloaf is another person not eating animals, win and win. 🤙
Looks really good, I will have to try it! 👍 Perhaps I will add some mushroom powder and miso paste for even more umami taste 🙂
Sounds great!
Thank you for a great looking recipe. Hopefully your new cookbook will soon be available at Amazon AU (your link to Amazon AU currently says it is shipped from Amazon US which makes it about double the price because you have to spend AU$49 to qualify for Prime shipping).
Can’t freaking wait to make this❣️❣️❣️ It probably wouldn’t last that long, but I’m guessing this could be sliced then frozen?
We just keep it in a bag in the fridge. It sets up perfectly from being in the fridge and slices just like pepperoni and also makes great sandwiches and wraps!
Lovin the pepperoni and so glad you gave us the pizza recipe. Do you put the pepperoni on top of the pizza and bake it again with the pizza?
Thanks
I put it on after pouring on the cheese sauce 👍
I love your recipes. I was afraid when I saw you were making a “pepperoni” I assumed it had vital wheat gluten which I don’t like using. I should have known you didn’t use that.
😉
Can I keep it in the freezer ? Looks amazing Jill😍
Absolutely 👍
I think I would use Himalayan salt instead of liquid aminos. But this is the best recipe for pepperoni. Also can I use hemp seeds instead of sunflower seeds
Hemp hearts would probably work great!
I was planning on trying this a few months ago but never did...I have the goats & quinoa smoking as I type this. Tomorrow night it is!
I hope they don't burn down the house
I love pepperoni, also loved eggs and bacon, can you help with that???????????
Finally got all the ingredients for this. Can't wait to make it tomorrow! Thanks for sharing. It does smell like pepperoni.
Yum!
wow yummm
Suggestions for replacing the buckwheat and psyllium husk?
Also would tamari work instead of the Bragg aminos?
Yes, need a sub for the buckwheat groats, not sold here
I substituted psyllium husk with more flax meal. Seemed to work just fine.
Am going to try this recipe, sounds excellent, she's so inventive! If not using psyllium or buckwheat maybe add some other whole grain like sorghum (or cooked barley or rye if gluten not a problem), maybe add some chickpea flour as it binds things very well, or more flax meal.
@@kiwifeijoa I do need a gluten free sub :)
Do you think we could sub soaked red lentils (or barely sprouted) for the buckwheat to add some protein?
Jill, this looks great and I love your meatloaf, which also uses the soaked buckwheat and quinoa, but I have a terrible time remembering to start the soak 6 hours early! Do you think if I used boiling water it would work as a quick soak method (similar to quick soak for dry beans) or would it just cook the grains and ruin the texture?
🤔🤔Hmmm that is a good question. I think it would still be ok
The bit about tallow made me squirm. Yech. Long time veg here. How does anyone eat that stuff? This recipe looks a-mazing! The pizza at the end, too .. mmmmmmmmm
is it firm enough so that you could slice it with a mandoline for even thinner pieces? (for those of us with rubbish knife skills...)
Once it has been refrigerated for a couple hours 👍
Such a lovely lady!
Does it matter that the buckwheat and quinoa is soaked and not cooked through? I know it’s then baked, but wondering if this would cause any issues with digestion.
Do you have a recipe for your pizza? I really want to make this!
Hi Samantha, pizza recipe link is in the description. 👍
She has one.
Looks great! How long would it keep in the fridge? Do you think I could freeze it, thaw slightly to slice off a few pieces for my pizza and then put back in the freezer?
It will keep in the fridge for about two weeks. It freezes pretty well too👍
HaI have the exact same mortar
I love it 👍
Cool
What exactly makes it keep its shape like that when cooked 🤔?. It seems like it would've cooked down into a disc, but it didn't 🤔.
Does it freeze well? I think it would be great to make several at a time and freeze them cut in half. Or maybe sliced. Thoughts?
I haven’t tried freezing it but I think it would do fine 👍
I'm so curious about this, looks delicious but can't imagine how it could possibly taste like pepperoni lol
Amazing world of spices!!
Definitely looks like a pepperoni flavored loaf of bread, but that also sounds interesting and tasty 😄
Hey Jill I like the recipe but I am allergic to quinoa and buckwheat is there an alternative to these two grains that I can use.
Sorry, I haven’t tried any substitutes
@@wholefoodplantbasedcookingshow Thanks
I'd suggest you use the grains that you can eat, just get in there and try something from your allowed list. At worst you'll have some very flavourful mix that you can crumble over the top of things.
Omg!!!!!
Did you wrap your pepperoni loaf when you put it in the fridge?
I put it in an airtight container.
I cannot stand quinoa... what can I use as a replacement? Thanks in advance :)
Millet or amaranth
thank you very much! I don't have buckwheat groat, do you think I could substitute it with anything else? Maybe more quinoa, or brown rice? thank you
Either might work but honestly I haven’t tried it, sorry
Before watching your recipe I watched another recipe where the presenter left the parchment on twisting the ends, then wrapped tightly in foil twisting the ends and finally wrapping it in plastic wrap twisting the ends. He put it n a pot of simmering water for an hour. Is this something that would work with your recipe do you think? it would hold its round shape but would it cook through and would the mixture expand?
Honestly, I’m not sure. I haven’t ever tried that method.
i want to cut it wafer thin and put in a toastie with red onion rings and vegan cheese!
Yum 👍
How does it freeze when cut in slices?
Haven’t tried that so I’m not sure
I am highly allergic to buckwheat, what will be a good substitute?
Millet or just more of the quinoa
Have you tried the wrapped tightly steamed method to cook it on top of the stove? It was rolled very tight in foil and twisted tight at both ends. It was another vegan site. Yours looks good of course just wondering if you have done the steamed method. This cook said she tried both ways & preferred the steam cooking. Can I have your opinion on this? TY and I lip was your show.
Love
I had a typo there
I haven’t tried the steam method, sorry
OMG 😋
You look especially slim and young here. Doing anything different?
Psyllium husk also does not agree with me. I believe that it is quite common for people to have quinoa, buckwheat, and psyllium allergies or intolerances. Sadly I won't be able to make this recipe.😐
I have bad reactions to psyllium husks also. I substituted using more flax meal, and it turned out great. You might want to try that sub. Maybe chia seeds would work as a substitute too.
There is no link
plantbasedcookingshow.com/2021/05/08/vegan-pepperoni/