Great
Pepperoni!
This
recipe was found at
blog.fatfreevegan.com
and shared to me by my dear friend Camille
Slice thin and use for any pepperoni, Salami, thin sliced sausage recipe.
Works great cold in sandwiches, Muffulettas, sliced in salads, etc...
but for an even more pepperoni / hard salami feel, slice it thin and fry both sides shortly, until lightly browned.
It will WOW you!
Veggeroni
(Seitan Pepperoni)
Dry
ingredients:
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
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
agave nectar (optional, but definitely
use if you use tomato sauce)
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.
Notes:
This fit
perfectly in my toaster oven, so I
didn't have to heat up the whole
kitchen.
I sliced it and
used it as-is on pizza, pita pizza,
wraps, and sandwiches, but you may want
to slice it and pan-fry it to give it
more of a real pepperoni feel.
Veganwolf
notes:
I used peanut butter and added 1 cup
tofu. Turned out great!
I also made a
Teriyaki pepperoni jerky just by
substituting 1/3 cup of teriyaki sauce
for 1/3 cup of water.
Wonderful!
This is a firm
very meaty very much like pepperoni
feel.
To try something
different I diced up some of the
pepperoni and placed in a pot of 1
½ cups boiling water containing 1
T salt and 1 T liquid smoke. I turned
off the heat and let it sit for a
couple hours. The results were a
wonderful, softer moisture texture
meat, much like a ham would
be….Perfect for putting into
sandwiches or certain casseroles, or
even salads…