Pepperoni Seitan

Pepperoni Seitan

Our friend David Wronski is on a no/low Salt kick. But, some tastes have been cultivated since early years, hence he has been on a quest for the juste substitute.

A quest, indeed, for that undisputed at the top of the Penis-shaped major food group ... Pepperoni. Store-bought is just too salty. And, it don't bring the flavor quality like it did as he remembers it from his youth.

Like he says, "What's a Pizza without Pepperoni?"

So, without further ado, here's a good recipe for Seitan Pepperoni.

Oh, what's Seitan? It's made with pure Wheat Gluten Flour. Mixed with water and flavorings/seasonings and then steamed, you get a meaty meat substitute. With, lots of protein. How about that!

Pepperoni Seitan Recipe

Ingredients Checklist ...

Dry: [Combine]

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 [Wronski omits]

1 teaspoon ground black Pepper

1 teaspoon Garlic powder

1 Tbls. crushed red Pepper seeds [Optional for heat]

1 Tbls. Reshampatti Chili powder [Optional for heat]

1 teaspoon Cayenne Pepper

½ teaspoon crushed Anise seeds

½ teaspoon white Sugar

[NB: I'm finding that even with that amount of hotsies, the vegan pepperoni is still not hot enough for me. Adjust to your own taste. Gonna up the Cayenne to 1 Tbsp. Others, rounded Tablespoons.]

Liquid: [Combine]

¾ cup cold Water

¼ cup Tomato paste

2 Tablespoons Olive oil

2 Tablespoons liquid Amino acid (such as Bragg®) — very salty though. [Or, nothing. Or, Soy Sauce for a bit of saltiness.]

2 teaspoons liquid Smoke flavoring. Wow! First time using it. Wow! Get some, for sure.

Assemble ...

Add liquid to dry mix. Knead thoroughly. Be brave; it's a sticky wicket. Make 4 logs.

Wrap each log in plastic wrap and tie ends.

Steam for 45 minutes.

Let cool. Slice.

Top for Pizza. Saute lightly and add it to ... whatever. Even, just like that. The world is your Oyster.