this is a lifesaver. tastes better than the meat version as it's not greasy. I use it not only on pizza, but it makes a great sandwich. I am against baking with aluminum foil so I wanted to mention that it works great with parchment baking paper. double the recipe or if you're like me quadruple it. and yes it freezes great. I measure out just as stated and this is soo good, it's huge for those vegetarians who are missing the denseness of meat. The spice is right on but if you like extra spicy pepperoni add more cayenne.
I am Whole Foods Plant Based No Oil. I merely omitted the oil in this recipe and steamed it in my IP for 45 mins. It was excellent!
Just made it! Great taste and texture!! Used soy sauce instead of amino acid (I'm vegetarian not vegan). Also added extra cayenne because I like it spicy! Totally worth making!!
Really good! I used about a teaspoon of fennel and no anise-cause i know I don't like that. For my taste I would also leave out the fennel. I say that about everything I use it in. I did use some sesame chili oil for half the oil. I also turned off the oven after an hour and left it in there until cooled and used the broiler pan filled with water. I've done that with all seitans Really tasty all the pepperoni taste without the ickiness of meat. In response to Patricia--not having flour and falling apart- vital wheat gluten is basically flour with the starch washed out so it's low carb and all gluten. As you knead it it does get stringy and stretchy and tears. You don't have to worry about how it looks when you press it into a log in the foil it will swell with cooking and conform to the foil. You get used to how it is after doing it!
I've made this a couple times. It was bland the first time but doubling the spices made it delicious. I steam the seiten in foil wrap to cook with great results. This recipe will definitely be my #1 for seitan in the future.
It was great!! Based on reviews from my seitan group i doubled the seasonings except for the cayenne which I only increased by 50% and I did not change the amount of anise. I also added 2tsp of agar to make it more firm (but suddenly not necessary). I ground the fennel and anise in a coffee grinder before adding to avoid whole seeds in my dough. It is AMAZING and better than any vegan pepperoni I have bought in stores.
This recipe is great. Growing up Italian pepperoni was my candy bar. A snack was pepperoni and provolone. The first bite is a little "wheaty" then the seeds kick in and it's real pepperoni. I reccomend once you get the spices right where you want them quadruple the recipe. I made a double batch in each of 2 bowls (4 total) then baked them all at once. I wrapped them all in plastic wrap and froze 3.
I love this! I'm not vegan or vegetarian I was just curious and liked the idea of pepperoni without the greasy fatty feel and taste of real pepperoni. I made this as per the recipe with only one change - I omitted the anise as I hate the taste of it (personal preference). When I went to buy liquid smoke there were two to choose from - I made this with hickory I'll try the Mesquite sometime too. This was so easy to make and has a fabulous taste! I'm having a hard time not eating it all at once. Definitely something I'll make again (went and bought more of the flour and yeast today in fact...) I'm curious about if it freezes well and if it's better to freeze it before or after cooking it.
LOVE this stuff. Used soy sauce instead of liquid aminos. had this on pizza and with scrambled eggs.. wonderful stuff
There is no flour in this recipe other than vital wheat gluten??? I'm finding it hard to get it smooth even with lots of kneading and it crumbles apart. I tried adding a bit more liquid and although it helped the kneading it still does not get smooth. Please advise....
