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Seitan Pepperoni

by on June 4, 2012

Worked out well, and was quite easy to make. I accidentally put in too much salt. I also went a bit easy on the fennel, fearing the kids’ reaction. I divided the batch in half and only put the chili flakes in one half, as the kids also don’t like spicy. I added some red food colouring to the spicy one to be able to tell it appart. It ended up giving it a slightly marbled look, after kneeding the colour in a bit. The problem for putting this on pizza is it dries crispy when put on top. So I’ve tried putting the pepperoni-like stuff on first, under the cheese. Also was thinking… rolled thinner, these things might make acceptable veggie-dogs (as I detest every commercial veggie-dog I’ve yet tried). The following recipe might make 6-8 regular sized dogs.


Recipe adapted from Fat Free Vegan Kitchen

  • 1 1/4 C vital wheat gluten
  • 1/4 C nutritional yeast
  • 3/4 tsp salt
  • 2-3 tsp paprika
  • 1 tsp freshly ground black pepper
  • 1/2 tsp red pepper flakes (use more for spicier pepperoni)
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tbsp olive oil
  • 2/3 C water
  • 4 tbsp tomato sauce
  • 1 1/5 tsp liquid smoke
  • 1/4 tsp sugar

Preheat the oven to 325 degrees.  Thoroughly mix dry ingredients and separately mix wet ingredients.  Add the wet to the dry and mix as well as you can.  Turn out and knead with your hands for a couple minutes to make sure all the ingredients are mixed.  Roll into a 7″ log(or you can half the recipe like I did.  I made a 4-5″ log and baked it 10-15 minutes less) and roll in foil.  You can use the foil to squish the log into the proper shape because it will be fairly difficult to shape.  Twist the ends of the foil to seal it.  Bake in the preheated oven for 1 hour and 15 minutes, turning over once halfway through.  Remove from the oven and unwrap to allow it to cool.  If you’re not serving all of it right away, store in the fridge in a sealed container or wrapped in plastic wrap.

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