VEGGERONI (SEITAN PEPPERONI)

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Veggeroni (Seitan Pepperoni) image

(with thanks to Joanne Stepaniak and all the other inventive cooks who've been wrapping their seitan in foil and baking it)

Provided by @MakeItYours

Number Of Ingredients 15

1 1/4 cup vital wheat gluten
1/4 cup nutritional yeast
3/4 teaspoon salt
2-3 teaspoons Spanish smoked paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes (use more for spicier pepperoni)
3/4 teaspoons mustard seeds
1 teaspoon fennel seeds
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
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 agave nectar (optional, but definitely use if you use tomato sauce)

Steps:

  • Preheat oven to 325 F. Mix dry ingredients in a large bowl. 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. Bake for 1 hour and 15 minutes, turning over after 45 minutes.
  • Remove from oven and unwrap to cool. Slice as needed and store leftovers wrapped in plastic wrap in the fridge.

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