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| Seitan Pepperoni |
"Spicy, dense, and vegan, this pepperoni is perfect on pizza or for just snacking on by itself."
Ingredients :
- 1 1/2 cups vital wheat gluten flour
- 1/4 cup nutritional yeast
- 2 teaspoons mustard powder
- 2 teaspoons paprika
- 1 1/2 teaspoons crushed fennel seeds
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon crushed anise seeds
- 1/2 teaspoon white sugar
- 3/4 cup cold water
- 1/4 cup tomato paste
- 2 tablespoons olive oil
- 2 tablespoons liquid amino acid (such as Bragg®)
- 2 teaspoons liquid smoke flavoring
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 2H20M |
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- Preheat oven to 325 degrees F (165 degrees C).
- Mix vital wheat gluten flour, nutritional yeast, mustard powder, paprika, fennel seeds, salt, black pepper, garlic powder, cayenne pepper, anise seeds, and sugar in a large mixing bowl.
- Stir water, tomato paste, olive oil, liquid amino acid, and liquid smoke flavoring together in a separate bowl or measuring cup. Stir wet mixture into flour mixture until dough is evenly mixed. Turn dough onto a work surface and knead until smooth; shape into a log that is 1 1/2 to 2 inches in diameter. Tightly wrap log in aluminum foil, twisting the ends to secure.
- Bake in the preheated oven for 90 minutes. Unwrap pepperoni and cool to room temperature; store in refrigerator in an air-tight container or wrapped in plastic wrap.
Notes :
- Soy sauce can be used in place of the liquid aminos.
- If using a blender, pour wet ingredients into a well in the center of the dry ingredients, pulse on high speed 5 to 6 times, scrape down the sides, and repeat until well-combined.
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