Seitan Pepperoni Recipe

Seitan Pepperoni Recipe

  • 1 1/2 cups vital wheat gluten flour
  • 1/4 cup nutritional yeast
  • 2 teaspoons mustard powder
  • 2 teaspoons paprika
  • 1 1/2 teaspoons crushed fennel seeds
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon crushed anise seeds
  • 1/2 teaspoon white sugar
  • 3/4 cup cold water
  • 1/4 cup tomato paste
  • 2 tablespoons olive oil
  • 2 tablespoons liquid amino acid (such as Bragg®)
  • 2 teaspoons liquid smoke flavoring
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. 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.
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