Spicy Vegan "Pepperoni"


I had a couple of requests for the vegan pepperoni/seitan which was pictured on the Pita Pizza's so here it is without further adieu :). If you aren't a fan of spicy foods just cut the black pepper down to 1-2 teaspoons and omit the cayenne pepper. The smoky taste will still be there without the heat.

The infamous "Seitan o' greatness" recipe has been floating around the internet for sometime and this is my version of it. I've been trying for some time to figure out a way to create or add a smoky flavor and finally nailed it!

My husband used to be a fan of pepperettes before he became vegan. This has now become one of his all time favorites. There is a very high amount of protein in this recipe (79 grams per roll) due to the vital gluten flour which is the natural protein found in the wheat endosperm.

I usually double the recipe and keep the extra rolls in the freezer. It tastes great sliced thinly as a snack or on sandwiches. You can also chop it up and add it to soups or use as a pizza topping as I did.

1 1/4 cups vital wheat gluten (Please do not try and substitute regular gluten flour for this as it will not work! Gluten flour and vital gluten flour are very different and the results will not be satisfactory)
1/4 cup nutritional yeast
1 tsp hickory smoked salt
2 tsp sweet Spanish smoked paprika (if you have never tried this please do it will change the way you cook forever I promise)
1/4 tsp cinnamon
1/4 tsp cumin
1-2 tsp pepper (I use 2 tsp)
1/4 tsp cayenne pepper (you can use 1/8 tsp if you like it less spicy)
1/8 tsp allspice
2 tsp garlic powder
1 tsp onion powder

3/4 cups water
4 tbsp tomato paste
1 tbsp tamari
2 tbsp extra virgin olive oil
2 tbsp vegetarian Worcestershire sauce

Preheat oven to 325°.

In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.

Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.. it doesn't need long.

Form into 2 logs (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes flipping every 30 minutes so that it cooks evenly. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate or freeze. Slice to use as desired.


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