Ricki's Plant-Based Pepperoni (made with Beets!)
Prep time
Cook time
Total time
This vegan pepperoni is delicious on pizza, but it's also a wonderful addition to many other main dishes, like the simple rice recipe in the notes.
Recipe type: Entree
Cuisine: American
Serves: 2 to 3 servings
  • ½ cup vegetable broth
  • 2 tablespooons soy sauce or gluten-free tamari
  • 1 tablespoon olive oil
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon liquid smoke
  • ¼ teaspoon sugar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dry mustard powder
  • ¼ teaspoon ground fennel
  • ¼ teaspoon smoked or regular paprika
  • ⅛ teaspoon sage
  • 3 to 4 small fresh beets, peeled, halved and thinly sliced (reserve the greens for the recipe below)
  1. Preheat your oven to 325ºF.
  2. In a small dish, whisk together the vegetable broth, soy sauce or tamari, olive oil, vinegar, liquid smoke, sugar, garlic powder, onion powder, dry mustard, fennel, paprika, and sage.
  3. Place the beet slices in a 9 x 13-inch baking dish. Pour the spice mixture over top and toss to evenly coat. Spread the beets out in the dish as best you can.
  4. Bake uncovered for about 20 minutes. Flip the beet slices, and continue to bake, stirring every 10 to 15 minutes, until the beets have absorbed most of the marinade, are very soft, and begin to curl and crisp at the edges. (Alisa's Note: Mine were quite done after just 15 minutes (35 minutes total)).
  5. Let cool before serving or topping your pizza.
Alisa's Unbeetable Vegan Pepperoni Rice: While the beets are cooking, chop up the beet greens and saute them over medium-low heat in just a bit of olive oil until they are nice and wilted. When the beets are done, add the greens and 2 to 3 cups cooked brown rice to the beet dish and stir to combine. The flavorings and any leftover marinade from the beets should nicely disperse onto the rice.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/plant-based-pepperoni-beets