Seitan Pepperoni
Ingredients
- 1 ½ cups vital wheat gluten flour
- ¼ cup nutritional yeast
- 2 teaspoons mustard powder
- 2 teaspoons paprika
- 1 ½ teaspoons crushed fennel seeds
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- ½ teaspoon crushed anise seeds
- ½ teaspoon white sugar
- ¾ cup cold water
- ¼ cup tomato paste
- 2 tablespoons olive oil
- 2 tablespoons liquid amino acid (such as Bragg®)
- 2 teaspoons liquid smoke flavoring
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Instructions
- Preheat the 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 together in a large mixing bowl.
- Stir water, tomato paste, olive oil, liquid amino acid, and liquid smoke together in a separate bowl. Stir wet mixture into flour mixture until evenly mixed and a dough forms.
- Turn dough onto a work surface and knead until smooth. Shape dough into a 1 1/2- to 2-inch diameter log. Wrap log tightly in aluminum foil, twisting both ends to secure. Place on a baking sheet.
- Bake in the preheated oven for 90 minutes. Remove from the oven, unwrap, and cool to room temperature, about 30 minutes.
- Slice cooled pepperoni and use as desired. Store in the refrigerator in an airtight container or wrapped in plastic wrap.
Source
Original recipe: View Original