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My review
Seitan Pepperoni
1
mezzinane
"Spicy, dense, and vegan, this pepperoni is perfect on pizza or for just snacking on by itself."
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Ingredients
2 h 20 m servings 113Original recipe yields 12 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat 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 in a large mixing bowl.
- Stir water, tomato paste, olive oil, liquid amino acid, and liquid smoke flavoring together in a separate bowl or measuring cup. Stir wet mixture into flour mixture until dough is evenly mixed. Turn dough onto a work surface and knead until smooth; shape into a log that is 1 1/2 to 2 inches in diameter. Tightly wrap log in aluminum foil, twisting the ends to secure.
- Bake in the preheated oven for 90 minutes. Unwrap pepperoni and cool to room temperature; store in refrigerator in an air-tight container or wrapped in plastic wrap.
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Footnotes
- Cook's Notes:
- Soy sauce can be used in place of the liquid aminos.
- If using a blender, pour wet ingredients into a well in the center of the dry ingredients, pulse on high speed 5 to 6 times, scrape down the sides, and repeat until well-combined.
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Reviews
Read all reviews 2932 Ratings
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Most helpful positive review
8/2/2015
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 m...
Most helpful critical review
6/21/2017
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 alt...
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8/2/2015
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 m...
3/3/2018
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!
4/8/2015
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!!
1/17/2016
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 so...
2/13/2018
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...
4/17/2016
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 ...
12/4/2017
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 r...
1/17/2019
This pepperoni was excellent. I did double the spices. Next time I will be sure to double the recipe because in my house this goes fast. After it's cooked we like it sliced thin, lightly frie...
1/8/2019
I had 2c of gluten, so upped ingredients accordingly and played fast and loose with spice amts. Turned out dandy for an omnivore to share with a vegetarian on a pizza soon! Split dough into 2 l...