2 recipes found
Heat olive oil in a large skillet over medium heat; cook and stir bell peppers and onion in hot oil until tender, 3 to 5 minutes. Add seitan, soy sauce, garlic, chili powder, paprika, and cumin; cook and stir until seitan is heated through, 7 to 10 minutes.
Spoon seitan filling onto each tortilla and fold tortilla around filling.
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.