Seitan Pepperoni
Makes 1 roll. Double for two rolls.
Dry ingredients:
1 1/4 cup vital wheat gluten
1/4 cup nutritional yeast or oat bran or omit
3/4 teaspoon salt
2-3 teaspoons paprika (or smoked paprika)
2 teaspoons freshly ground black pepper
1/2 teaspoon red pepper flakes (or more to taste)
3/4 teaspoons mustard seeds
1 teaspoon fennel seeds
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Wet ingredients:
2 tablespoons cashew butter (may substitute peanut butter or tahini)
2/3 cup water
4 tablespoons ketchup or tomato sauce
1 teaspoon Liquid Smoke
1/4 teaspoon honey (optional, but definitely use if you use tomato sauce)
Mix dry ingredients in a large bowl. (The yeast/bran can be omitted although it will change the nutrition and texture somewhat.) Put the cashew butter in a smaller bowl, and slowly mix in the water. Add the remaining wet ingredients to the small bowl and blend well.
Pour the wet mixture into the dry, stirring well (use your hands if necessary). Remove from the bowl and knead for a few minutes, making sure ingredients are distributed well.
Roll into a log shape, about 7 inches long. Place the log on foil and roll it up in the foil, twisting the ends to seal. Steam for 70 minutes or pressure cook for 25 minutes.
Remove and unwrap to cool. Slice as needed and store leftovers wrapped in plastic wrap in the fridge.
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