Vegan Pepperoni

Seitan, seitan, seitan! We are going to make a vegan “pepperoni” that's a very nice replacement for the pork version. Once you master the process of making this pepperoni it will be easy to create a seitan “chicken”, “sausage” and so on.

Pin Recipe

What You'll need

Steamer
Kitchen scale

Ingredients

DRY

11.5 oz Vital Wheat Gluten
40 grams Nutritional Yeast
7 grams Cayenne (reduce if you don't like heat)
2.8 grams Chili Flakes (reduce if you don't like heat)
12 grams Onion Salt
8 grams Brown Sugar
6.5 grams Anise
11 grams Granulated Garlic
14 grams Paprika
11 grams Mustard Powder
8 grams Fennel

WET

40 grams Tomato Paste
¼ cup Liquid Aminos (or use soy sauce if you dgaf)
2 ¼ cups Veggie Broth
1 ½ tbsp Liquid Smoke
¼ cup Extra Virgin Olive Oil

Instructions

Mix dry spices in bowl with wheat gluten.
In a sperate bowl mix wet ingredients with whisk until tomato paste is dissolved.
Add wet ingredients to dry bowl and kneed with your hands for 2 minutes make sure all dry ingredients are absorbed but you don’t want to over work the seitan.
Let the mix rest for 5 min.
Then grabbing 10oz slaps, roll up in about 14-20 inch foil strips, tightening each end by twisting.
Put in steamer and let steam on low to medium heat for 1 hour 20 minutes.
Check your water around half way to make sure you don’t burn your pans or start a kitchen fire.
Unwrap, put in freezer for the 2 hours or until cold all the way through and then cut with a very sharp knife.