Best Seitan Pizza Subs Recipes

Easy Vegan Pepperoni image

Provided by Lori Rasmussen, My Quiet Kitchen

Time 1h

Number Of Ingredients 18

1 ¼ cups vital wheat gluten
¼ cup nutritional yeast
2 tablespoons oat flour or all-purpose
1 tablespoon paprika
2 ½ teaspoons fennel seed, lightly crushed (see Notes)
1 ½ teaspoons red pepper flakes
1 ½ teaspoons garlic powder
1 teaspoon smoked paprika
1 ½ teaspoons fine sea salt
1 teaspoon black pepper
⅛ teaspoon cayenne (omit for milder pepperoni)
⅛ teaspoon allspice, optional
2 tablespoons oil (or nut butter)
1 ½ tablespoons prepared mustard, yellow or stoneground
1 ½ tablespoons soy sauce or tamari
1 ½ tablespoons maple syrup
2 teaspoons liquid smoke
½ cup water

Steps:

Tear off two pieces of aluminum foil (preferably heavy duty), each about 12 inches long. Also tear/cut two smaller pieces of parchment paper just large enough to wrap around each log of pepperoni. If baking the seitan pepperoni, preheat oven to 325 degrees F.
In a food processor or a large bowl, mix together the dry ingredients. Add the wet ingredients and pulse or stir to combine. If using a food processor, let it run for about 30 seconds or until the seitan dough comes together in a ball. Transfer the dough to a work surface and knead until smooth and firm, about 30 seconds for dough made in a food processor or 2 to 3 minutes for dough made in a bowl.
Cut the dough in half, and shape each piece into a log about 5 1/2-inches long. It's okay if they don't look perfect. Your veggie pepperoni will snap into place inside the foil. Place a piece of foil on the work surface, and place a piece of parchment on top near the edge closest to you. Wrap the pepperoni up tightly, twisting the ends like a candy wrapper.

Nutrition Facts : Calories 175 kcal, Protein 24 g, Carbohydrate 11 g, Fiber 3 g, Sugar 2 g, Fat 4 g, Sodium 868 mg, ServingSize 1 serving

Seitan Pepperoni image

Provided by mezzinane

Time 2h20m

Yield 12

Number Of Ingredients 16

1 ½ cups vital wheat gluten flour
¼ cup nutritional yeast
2 teaspoons mustard powder
2 teaspoons paprika
1 ½ teaspoons crushed fennel seeds
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper
½ teaspoon crushed anise seeds
½ teaspoon white sugar
¾ cup cold water
¼ cup tomato paste
2 tablespoons olive oil
2 tablespoons liquid amino acid (such as Bragg®)
2 teaspoons liquid smoke flavoring

Steps:

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.

Nutrition Facts : Calories 113.2 calories, Carbohydrate 8.7 g, Fat 3.4 g, Fiber 1.3 g, Protein 11.7 g, SaturatedFat 0.4 g, Sodium 348.8 mg, Sugar 1 g

Seitan Pizza Subs image

Yield serves 4

Number Of Ingredients 5

4 sub rolls
1 cup tomato sauce, marinara sauce, or Simple Tomato Sauce (page 251)
8 ounces pepperoni-style sliced seitan
1/2 cup sliced pitted black olives
8 ounces sliced mozzarella cheese

Steps:

Slice the rolls in half lengthwise and place them open and cut-side up on a baking tray. Lightly toast under the broiler.
Spread tomato sauce on both halves of each toasted roll. On the bottom halves, lay seitan slices in an overlapping pattern. Sprinkle the top halves with sliced olives and then cover with cheese. Broil until the cheese is melted and the seitan is hot. Put the halves back together and serve while hot.
Sometimes we make these subs with pan-fried slices of portabellas instead of seitan.
In place of sub rolls, use a long loaf of French or Italian bread cut into 5-inch lengths.
Look for pepperoni-style seitan slices in the refrigerator section near the tofu in natural foods stores and many supermarkets.
Serve Broccoli Slaw (page 208) on the side and Chocolate Malts (page 281) for dessert.