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How to make vegan pepperoni from scratch

I was eating a vegan version of pepperoni with my husband.

But I was missing one important ingredient: meat. 

I didn’t want to cook with meat, so I decided to cook it with a vegan sausage. 

The result was a delicious meatless dish that tasted a bit like a vegan spaghetti with a bit of a sauce. 

But what exactly is a vegan pepperononi? 

Well, it’s not really a meatless sausage.

It’s a vegan noodle, with no meat at all.

In the UK, it is called a vegetable pozoele, or vegetable poze.

Vegan pozoles are often served with a green salad and a side of pickled vegetables. 

However, vegan pozotes are vegan because they are made from plants. 

For a vegetarian version of the dish, vegan pepperonis are often made from tofu, a plant fibre that is used in other vegan foods.

The ingredients of a vegan pozo are: tofu, vegetables, garlic, salt and pepper.

It’s this vegan version that you can make at home using your pantry, or even in a vegan restaurant if you have the resources. 

Here are some vegan recipes that you’ll love: Vegan pepperoni Vegan pepperoni recipe with vegan tomato sauce and vegan ricotta.

Vegan Pepperoni  Crispy vegan pepperons.

Vegan pepperonis in tomato sauce.

Vegan Vegan Pepperonis Sweet and creamy vegan pepperonaise. 

 These vegan pepperonedaises are vegan but have a slight flavour boost. 

Vegan Pepperoni Recipe  The recipe below is vegan, but you can use it for a healthier version of vegan pepperonnaise.

It uses soy milk, and uses a vegan ricotti instead of the traditional potato. 

Ingredients: Vegetable oil 1 onion, finely chopped 1 carrot, finely diced 1 medium carrot, diced 1 celery stalk, finely sliced 2 cups vegan ricotto 1/4 cup chopped fresh basil 1 tsp ground cloves (or 1/2 tsp dried) 1/8 tsp salt 1/3 cup finely chopped parsley (or 2 tbsp chopped fresh parsley) 3 tbsp vegan tomato paste 1 tbsp vegan butter (or margarine) 1 tsp vegan cheese (or butter) 1 tbsp olive oil (or vegetable oil) Directions: Heat oil in a large pot and add onion, carrot, celery, carrot stalk, garlic and basil.

Cook, stirring often, for 2 minutes.

Add ricotto and cook for another minute.

Add tomatoes, spinach, parsley, salt, pepper and vegan cheese.

Bring to a boil, then reduce heat and simmer for 30 minutes.

Stir in tomato paste and vegetable oil.

Serve hot. 

Posted by Vegan Recipe on Tuesday, 29 January 2018

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