mind blowing..VEGAN PEPPERONI RECIPE
VloĆŸit
- Äas pĆidĂĄn 14. 05. 2024
- full written recipe - www.thevegankindsupermarket.c...
thanks to The Vegan Kind's new recipe website for supporting todays video, you can find the written recipe for the pepperoni & LOADS more incredible recipes on their new website, click the link above to gain access. The vegan kind are the UK's biggest online vegan supermarket, and its where I buy most of the specialist ingredients, snacks & treats. Make sure you check them out! @thevegankindsupermarket
MY NEW BOOK!!!!!!!!!! đ Plants Only Kitchen Cookbook - www.smarturl.it/plantsonlykit....
SIGNED COPIES - www.avantgardevegan.com/shop/...
đ Vegan 100 Cookbook - www.smarturl.it/Vegan100
đ Vegan Christmas Cookbook - www.smarturl.it/Veganchristmas
âĄïž NEW MERCH - www.avantgardevegan.com/store
INSTAGRAM: / avantgardevegan
TWITTER: / avantgardevegan
FACEBOOK: / avantgardevegan
Music by @danbwilliams geni.us/danwilliams
Alternate Title: "Vegan manhandles his sausage for 17 minutes straight."
i laughed way too hard at this
czcams.com/video/H8dFkeKBL_0/video.html
I'M DONE!!!!! LOL
that gets firmer over time...
That would have to go on his only fans page. lol
Just imagine sleeping next to your boyfriend and suddenly he wakes up, yelling: "TOFU, it needs tofu for the fat!!" đđ
Hahaha... So funny! đđđ
And if you two just so happen to be on the same page. She yells âbrilliant babe! Go forth and conquerâ
And realize how much of an idiot he is for even considering putting a soy based product in his body... stop destroying the planet and your body, and go get some raw grassfed butter ffs
@@francissagneus415 humans have the most evolved brains and awareness. That heightens the responsibility not to hurt others. Animals or other humans.... for example by writing agressive and negative comments...
@@arielajaeger4291 giving another human the advice to eat tofu is probably one of the most incidiously harmful things one can do.
Just so yummy, I love your videos, i became a vegan in 1975 when i was 13 years old and there was no vegan meat way back then, except falafel and wheat meat aka, seitan.
I've been making vegan meat for more than 40 years, you really don't need to work the dough that much although it is better if you do, and you can use a Ziploc bag and steam instead of boiling for about one hour and if the dough is a little wet what's ok it comes out justice witch i really like. Aloha from Hawaii.
đâđ
Vegan since 1975? That's amazing, thank you so much.
@@goaway7421 thank you God bless
God bless you, and all the animals that loses there lives everyday to feed us, #go vegan
Since 1975? That is amazing congrats!
From a vegan of 23 years, a big congrats from me too!
The amount of, âThatâs What She Saidâ from The Office that couldâve been used throughout this video đ
Your gonna offend the vegans they donât like meat đ
lmfaooooo
Oooh my gosh, yessss!đ€Łđ€Šââïž
I'm not vegan but as a chef, this recipe is pure gold. My veg heads are gonna be happy with this one.
How did it go
I admire chefs who see vegans as a challenge instead of a burdon
Bowey Groen I admire chefs who realise veganism was never the challenge, it was the obsession of animal products that limits our culinary abilities
@@AL-cg4vb yeah okay that's another way of putting it, just trying to bring it positively here, people tend to go on the offensive.
Bowey Groen I think labeling veganism as a challenge isnt very positive đ
Iâm with a vegan now and had to show her this!!! Vegan pizza just got 10x better
đ
@@ElementFreedive You're assuming the vegan can't be a dude?
Try with real pepperoni, pizza taste intensifies 5 more times!
@@ElementFreedive Why do you care perv.
Nice
This is definitely a program of attraction and not promotion. Such a gentle, laid back chef. This recipe would make a great Pizza. Iâm here for it.
I am gonna stick with pugs insteadđ·đđ„
I have to make this! Itâs the ingredient that has been missing from my pizzas. Thank you, Gaz. Keep living your dream, and much love to you!
Heh you so glad about the million subscribers and LOVED your cooking with your Dad videos -- my Dad was born in 1908 and no longer here but he was a brilliant cook -- translated a whole bunch of recipes from Serbo-croatian into English; made a birthday cake for me when I was a child which was flourless, ground hazelnut wafers and a dark chocolate ganash if that's the right word/with apricots super cool inspiring Dad always interested in the environment etc. way before his time so proud of him as you are of your Dad!!!
Just a general comment; your cooking is 3 star Michelin level and I do try some of your recipes; mock meat for me is an ethical step to getting people to eat less meat but for me on a daily basis I keep things a lot simpler, even though a confirmed foodie. And that's ok too, so tx again!!!!.
Evelyn - perhaps you should publish your father's recipes:)
There is nothing like good food to bring the people of the world together in harmony!
I totally agree! I think special home recipes is an excellent way to spread the love :)
Also a great way to honor your fatherâs memory and help preserve Serbian-Croatian gastronomy.
I just love that you always keep some bloopers in. It makes these videos so much more genuine :D Thank you for being you Gaz!
thank you for this recipe! love your editing style & how you leave bloopers in, it makes it feel more personal/real đđđ
Every time I make my vegan pepperoni, I find myself sneaking back and forth to the fridge to cut off a stash of slices to snack on. Such yummy protein! I just love it as it is and thrown on top of pasta, pizza or whatever our hearts may desire... đ
I love that you leave the âbloopersâ in your videos đ
That pepperoni looks amazing! Definitely going to make it!
What I really like to do when making vegan Salami is putting some crushed pistachios into it, it gives a really nice texture. And ofcourse rolling the sausage in crushed pepper makes it extra special
do you roll it in pepper before or after putting in into the water?
First time watching and I love your "laid back" energy. Great recipes and looove your beautiful kitchen full of plants. Subscribed.
Thanks so much Gaz for this seitan recipe I ve made several of yours and Iâm always amazed of the results So much flavour and textures are perfect These are chefâs specials and we are lucky to have you in the vegan community I look forward to making those pepperoni style sausage Greetings from France!
Thank you, I love your recipes. Holding Light for you to be inspired so you can inspire us :)
So happy i found this! I never tried making seitan but i'm going to try my luck this weekend! Thank you for sharing!
Iâve been making seitan for a number of years now after having tasted it in a vegan platter in Barcelona about 10 years ago. I have made one batch of your streaky bacon and itâs delicious. ( I had followed the recipes from The Gentle Chef cookbook til now) Iâve impressed many veggie friends who say itâs nicer than any of the shop bought veggie/vegan bacon.i canât wait to try this recipe. Seitan is so versatile and can be part of so many different cuisines, Indian, Thai, British or Spanish. Just prepare it in a slightly different way or serve it in a different sauce and your protein intake is solved. Your latest book is great by the way.
I love how you are so passionate about the taste of your food! I will definately be giving this recipe a try!
I've made this twice now, and it's amazing. I couldn't get the water temperature right the first time. Instead of simmering, it kept full on cooking at times, and the result was a bit rubbery. So for the second attempt I steamed the sausage instead, and it came out perfect. Instead of two small sausage I made one thick one so the slices are larger. It was in the steaming tray for about 1hr 20min.
I don't have red wine, so I'm using broth and tomato paste instead, doubled the amount of miso paste and added a teaspoon of umami powder (basically mushroom and onion) and a teaspoon of liquid smoke. This more than makes up for the missing richness provided by the wine.
A word of warning: Be careful with the chilli and pepper amounts - this can easily come out a little too spicy. Maybe err on the side of caution when trying this out.
How much vital wheat gluten did you use, I didn't see it at all in the video
250g of Vital Wheat Gluten (@@lanamaniglamspot4297 )
I use the Anthony's brand and bought it on Amazon - no particular reason for choosing this brand. I think it was the cheapest or something.
I am still making this pepperoni sausage by the way, have made it many times since my comment last year.
Mind blowing how you come up with these great recipes Thanks for sharing your recipes my cooking has improved because of you Thank you đ
I could not wait for this video! I have only started experimenting with seitan recently and this is EXACTLY what I needed! VWG is just such a great ingredient! I remember watching your other seitan-based recipes even before going vegan and I must say, they still seem mind-blowing! And I am sure that now, I will be giving the a try as well ;D
.
Anyways, as always a FABULOUS recipe and an insanely entertaining video. You are always making my day with these as your sense of humour is just elevating your already amazing content!
.
Sending you and the whole crew the best wishes!
Have a great day or night !
AMAZING!! I can't wait to make this and also thanks for such a great video. I love the how-to process, super helpful!
Ugh I just missed the premier because I was on the phone. Great recipe Gaz! I've been looking for a good vegan pepperoni recipe đđđ±â€đ±đ
Brilliant idea to add crumbled tofu for the speckledness! Yay for planteroni!
You young man are a true treasure. The moment you first spoke I became a fan of your site. Thank you so much for sharing with those of us who are just starting on our vegan journey .
I can not wait to make this. The tofu is such a great idea. And adds extra protein instead of extra fat. Love it!
I'm gonna do this soon, my God, my mouth is literally watering.
Omgosh!!! This is what Iâve been looking for!! My son is hooked on pepperoni and thatâs the last thing I needed to wean him off to be completely vegan đ± yay thank you â€ïž
way to go!!!!
Child abuse.
How old is he? â€ïž
@@AmethysTuesday the only child abuse is your very existence.
Poor kid
Literally made my Tuesday! just in awe, like how does he come up with this!
Made this today and I'm amazed just how much this tastes like pepperoni. Absolutely wonderful flavours. Gaz Oakley is a genius.
You can also steam them in a cheese cloths for 45 minutes depending on the size. So you don't need to waste all that foil.
Thank you. I don't like using aluminium foil.
I've been making seitan Merguez sausages using sausage molds from Amazon. I use a bamboo covered steamer and it works very well. It's amazing how much spices are needed to mask the wheat gluten, but i did have meat eater friends loving the Merguez.:). Can't wait to try pepperoni, thanks Gaz!
Would love to know the recipe for the merguez!
hello i grew up in tunisia and merguez is the most ssusage favorite among arab peoples.......i had a chance to know a very succeful boucher making a great merguez and he gave me is recipe....if you like i hive to you
i can give you the recipe....blessing
Gaz you are pure gold, got a whole Ibz fan club going on over here xx
I have a French raclette to attend tomorrow with my meat eating friends and I'm so thankful for this recipe! I'm so excited to show off this vegan salami recipe. Thank you so much!!
How do I make it less like american pepperoni and more like italian salami? Love, an italian
Increase the amount of fennel! Use both whole and crushed along with marjoram! I work at an Italian restaurant where we make italian sausage in house and his secret is the amount of fennel he uses
czcams.com/video/H8dFkeKBL_0/video.html
@@genesislambert2712 Thanks for this! :-D
Iâm here for the sausage jokes đ
Seriously though, pepperoni is something I really miss. Iâlll have to try this. Thanks for sharing the recipe Gaz!
I love how he didn't edit the bloopers out and left it just like it is... 100% better
Amazing recipe! Big thanks for that. I was looking for something what I can make my sandwiches with, without so much plastic and not so expensive as pre-made. Thanks!
This looks so legit. Bookmarked and gonna make it asap.
I've done a similar recipe but used overcooked white rice instead of tofu for the "fat". Always a big hit for the holidays!
Do you think soaking the overcooked rice grains in oil would work to get some fat into the salami?
Great idea!
@@lukeallison88 I doubt it
I love the new editing style, your videos are always great đ
Sir Gaz
Thank you, and thank you again for bringing back your pepperoni recipe!
I know there have been at least a dozen of us out here who have trusted you and your talent for so long who became heartbroken when you pulled the initial vid recipe.
Son, you are returned to our will!
:) Love the jokes in the beginning...love humor (I use a fresh raw beet instead of the wine)
I'm definitely trying this tonight for pizza night! With my delicious basil fresh from thy garden. My mouth is watering đ©đđ„ș
Sounds sumptuous đ€€
Please let us know how it turns out. Ty
I don't have a garden but grow rosemary and basil on the window sill -- sounds brilliant!!! Have you tried oven-dried roma tomatoes? They last about 3 weeks with some olive oil, thinking about toppings......
czcams.com/video/H8dFkeKBL_0/video.html
how did it go?
Iâve been waiting on this recipe for 15 years đđđ thank you Gaz
That looks amazing! I never got into pepperoni pizza but my late Mum would pop it into sandwiches and I miss those. Thanks for sharing the genius late night ideas! I will be trying to figure out how to do this without foil or cling wrap. There must be a way!
this looks awesome! I'm gonna leave the fennel and chili flakes intact. might sub in beet root powder and veg stock for the wine.
Great recipe! I did a similar one and nearly nailed the taste. However, I found it to be rather dry, so I wondered if it could help to include fat into it. I have not tried it but I think that the approach from Sauce Stache - combining refined coconut oil with methylcellulose - could work.
I always add a couple of tablespoons of Nutilex (margarine) to the mix.
Tried this gaz it is amazing I've done many of your recipes this is my fav, it's so close to what I remember and have been missing ,my tofu was frozen so I used chopped white beans for the fat bits(gross haha) in it and then put in the oven for a bit to firm up a bit (on low),thank you so much for the recipie!! #life-changing
This is amazing....i love the way you make vegan food, it inspires me đ
Now, yeah. This is ABSOLUTELY what I am going to be making this weekend. My fam has started to be more open to vegan "meats" so it is a must try for me :D Gaz, you're a legend!
I think so too. I only cook for myself these days but this level of cuisine is just awesome. Cheers hope it works out in your family!!!!
The only suggestion is for you to add liquid smoke into the recipe.
I started using liquid smoke for my seitan Merguez sausages.. couldn't agree more!
I always fine the liquid smoke dominates the flavour of anything you add it to.
@@bikinggal1 I'm sure they are not all created equally but I got lucky with the Woodland natural Hickory brand. 2nd time using it I had to add more to hit the flavouring I wanted.
I bought a gallon of liquid smoke recently. Ygads.
Yasss
Been waiting for this video since it was accidentally premiered đđŸđđŸđđŸ THANK YOU GAZ!!
The only meat I have ever missed since going plant based is pepperoni. It is one of my favorite foods. I don't enjoy store bought meat substitutes, but this recipe looks so incredible! I can't wait to try this out!!!
Take a shot every time Gaz says âflavorâ đ
flayy vuhh
I need a guy to look at me just like how he looks at his pepperoni đ„ș 15:10
10:05 "It's worth it It'S woRTh iT" made me laugh too hard hahaha.
Pepperoni used to give me stomachaches since it's made of very questionable ingredients. This recipe looks amazing. So happy to see how far you've come on CZcams! You 100000% deserve all this success :)
So awesome man. Now that I have a little one running around, this will be an awesome lunchtime snack and lunchbox snack for school. I can't wait to try it out.
I'll post pictures once I've made it. Will try this weekend.
So vegan that he has a "plants only" necklace and plants all over his kitchen
Love it
-called independent CZcams stars funded by banks secretly given a wage and not independent at all. Never been such a wast of public money for the filling of pockets of the underworld.' yeah well getting paid to write comments for fake so'Love it
: good recipes but traitor to the public and the private people' is this guy on secret bank run and underworld banks funded on wage. Vegan necklace from a stylist paid by banks underworld as they gradually take over the last independent businesses left. Here's an idea for a new necklaceExactly. Recipes some are very good. But how 'created
sentences are rearranged NOT as wroteAs usual all my c
cant wait to try this! im thinking about adding some smoked salt or liquid smoke to give it an even more "meaty" sausage flavour! well done!
Smoked paprika would also be an option for you.đ
I haven't had pepperoni in decades. Can't wait to try this! Thanks for another awesome recipe, Gaz!
I recently discovered your channel and I must say, I would eat your recipes everyday. This pepperoni looks sooooo good!!
maybe we can add liquid smoke, a little more salt and fry these slices for a more greasy and crispy texture
That sounds really good. Might have to try that!
@@alexandraclay5139 I am so glad
you can still sell it in stores for those of us who are too busy or lazy to make it ourselves
I'm glad you left the word bloopers in, made you seem more relatable and not just another youtuber if that makes sense đ
lots of love from a fellow welsh vegan! đŽó §ó ąó ·ó Źó łó żđ
HOLY GUACAMOLE THE TEXTURE!!!!!!!
Also, this definetly has been a consistent "that's what they said". Love how much you enjoy creating these things and enjoying them. It's so contagious! I've been vegan for over 5 weeks now (23 years too late lol) and I'm gonna jump head first into all these recipes after finishing school in September. I really appreciate your content and dedication :) it's a game changer in the community
I'm 28 and also went vegan at 23 after watching the earthlings documentary. Highly recommend consuming as many whole plant based foods as possible. Being vegan is the least we can do for the animals. Stay woke!
All thatâs missing is the greasiness, should add coconut oil chunks with the tofu
Thought the same! Would probably melt in the water bath, once melted itâll leave air pockets in the slices.
Oh no, not coconut oil everywhere!
Hi, can you write the ingredients list with measurements in the description box please?
The recipe is linked there! Going to his website likely helps pay Gaz and his crew :)
Can't wait to try this one! I don't care if I'm in the kitchen for forever your recipes are always worth it!!
My grand children love pizza! Now I know a wonderful and full bodied of taste recipe for pepperoni that I can now make for the grands that are pepperoni pizza lovers. Thanks. Keep staying up late ay night coming up with those awesome techniques, recipes and ways to make them. Hearts.
I'm not vegan... yet, but you're a genius!
I love the âyetâ đ
Go vegan, my friend! đ±
I seen this already but itâs so satisfying so Iâm watching again.
My youngest daughter loves pepperoni, I will definitely do the vegan pepperoni, very healthy and seems quite simple love it! New subscriber love your vegan recipes. Greetings from Angola.
Hi Gaz I am writing from Mozambique đČđż (Africa). I really love your job is fantastic. I would like to know if I can substitute the vital wheat gluten with other flour, I am allergic to gluten đą. I a beginner vegan I am still learning this new life, please help đ. đ
I am not Gaz, but may have a suggestion. Try the seasoning from this recipe with his "Easy BBQ Sausages" Recipe, which is gluten-free. I am allergic to gluten too, unfortunately in this case, you cannot substitute with another flour, because Seitan is pure gluten. Makes me sad too,but fortunately he has enough gluten-free recipes.
You could take a shot at experimenting with pea protein.đ
@@spaceageflop3974 thank you, I accept all suggestions đ. I will try it!!
@@doubleprecision thank you for helping!
could I use a ziplock bag instead of the plastic wrap? this way I can reuse it other times and save some plastic
I can't wait to try this! thank you for the video
This looks amazing!!! Thank you for sharing đ
Who's been here when it was still "Pepperoni v 2"đđ?
I was looking for this comment !
Me đ
@@cesarpentax đđ
Hey Gaz!
I tried the sausages. Everything was going fine but when i tried cooking them, the sausages grew huge and exploded several times... what did I do wrong? :D
đ
@@ptx-functionaltraining8733 i need solutions not laughter đ
Tony bernatzky đ probably too doughy i mean itâs kinda the process is kinda like making bread with the wheat gluten maybe less wheat gluten đđ
@@ptx-functionaltraining8733 you'd be the second person to say that ... maybe that really was the problem đ guess i'll try again; thxđ
Did you simmer it as high flame will rise your dough, hence grew. I am making it today. Did it taste as good as the real pepperoni?.
Just made this and it came out amazing!
Absolutely can't wait to make this, Gaz! God bless.
âcAn YoU sEe mY MeAt?â
I was so excited to watch this until I heard Seitan. Sad reality for a celiac vegan đ
Your videos are always excellent though! đ
Likewise. But I'm making this gluten-free
@@Bbhjdidbsbaut How? Please, please tell me how!!!
Try looking into recipes with pea protein, though you might need some binding agents
I am impressed. Will try. Thanks for sharing.
So excited. Made your pepperoni yesterday. Came out great! Thanks for such a terrific recipe.
This looks SO good, but guys.... I srsly don't have time or energy for this.
I make it on the weekend...and it takes me only 20 minutes work...minus the cooking... and it lasts a long time...so worth it.
Same. It didnât take long with a stand mixer.
its not that hard. takes max 20 min and freezes well, its worth it
Beautiful effort. Normal pepperoni is loaded full of fat. Any reason why you didnât use fat in your recipe?
I guess he didnât use fat because there is no good vegan alternative that wouldnât for example melt while cooking. Normally the fat is from the animal đ· đź.
Crappy explanation but I hope I could help đđ»ââïžđž
Your books just arrived to Colombia, Thanks for everything you do!!! Delicioso todo!!!
Thanks Gaz. Really looking forward to seeing you in New York.!
Me: Listening video minimised
Video: I'm gonna be using... SATAN
Me: WTF
sEItan*
@@Stubbari SATAN
Why you didnt add some fat as well?
Iâm so excited, canât wait to try this recipe over the weekend! đ„łđ±đ
He is so talented. This recipe blows my mind completely. đ€Ż
And who canât love his bubbly personality đđšâđłâ€ïžđ
I'm sorry but why do vegans like food to taste like meat?
because we grew up eating it! if you can recreate taste without killing anyone better for us
@@abbi891 I'm struggling. So you like the taste of dead animals, you don't wanna kill them?
@@Nullllus Yep! I grew up eating animal products. I honestly like the taste of meat and many other animal products. But I don't want to kill any animals. So, if I can make some food that tastes good, and doesn't require me to kill any animals, that's a win win!
If you have any more questions, I would be happy to answer them
@@alex6027 What if an animal dies of natural causes?
@@Nullllus Then I have no moral problems with someone eating it. Of course, meat isn't really produced just from animals dying of natural causes in the wild. But hypothetically, if I had meat from an animal untouched by humans before it died, I wouldn't have many problems eating it
That's flippin amazing! I've never cooked with seitan as it's been in the 'looks too hard' basket, but I think I could handle this recipe!
Can't wait to try this recipe! Thanks Gaz :)
Iâve been waiting for a good pepperoni recipe from a vegan youtuber! Definitely going to try making this once I can get my hands on all of those spices đ
I am so inspired. You make vegetarian cooking fun.