Seitan Pepperoni (Vegan)
Seitan pepperoni - this easy vegan pepperoni is made using vital wheat gluten. It is simple to make, spicy, meaty, delicious and very versatile! Use it on pizza, in sandwiches, as part of a vegan cheeseboard, in pasta, or just for snacking on.
Servings 2 large pepperoni
Equipment
- steamer pan or insert
- tin foil and baking parchment
Ingredients
- 150 g (1 ¼ cups) vital wheat gluten
- 40 g (⅓ cup) gram (chickpea) flour
- 2 Tablespoons nutritional yeast
- 2 teaspoons smoked paprika
- 1 ½ teaspoons garlic powder or granules
- 1 ½ teaspoons onion granules
- ½ teaspoon cayenne pepper or chilli powder
- ½ teaspoon chilli flakes
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- a good grinding of black pepper
- 180 ml (¾ cup) stock (I make mine with 1 teaspoon Marigold vegetable bouillon)
- 60 g (¼ cup) tomato puree (tomato paste)
- 2 Tablespoons olive oil
- 1 Tablespoon dark soy sauce
- 1 Tablespoon vegan worcestershire sauce
- 1 teaspoon maple syrup
Instructions
- Sift the vital wheat gluten and gram flour into a large bowl. Add the nutritional yeast, smoked paprika, garlic and onion granules, cayenne and chilli flakes.
- Roughly crush the fennel and mustard seeds using a pestle and mortar and add to the bowl along with a good grinding of black pepper. Stir everything together well.
- In a large jug, whisk together the stock, tomato puree, soy sauce, worcestershire sauce, olive oil and maple syrup.
- Add the wet ingredients to the dry and stir until no dry lumps remain. It should form a soft dough.
- Divide the dough evenly in half (I use a scale for accuracy). Use your hands to roll each half into a log about 4 cm/1 ½ in thick.
- Place one of the logs on a sheet of baking parchment and roll it up tightly inside the parchment. Twist the ends tightly to seal it in.
- Roll the parchment lined log up inside a sheet of tin foil. Twist the ends tightly to seal it in. Repeat with the other half of dough.
- Bring some water in a steamer pan up to the boil then add the wrapped logs to the steamer basket. Place the lid on the pan and steam for 45 minutes, checking halfway through and adding more boiling water to the pan if necessary.
- Once cooked, the logs should feel firm. Allow to cool before unwrapping and serving as you like. The pepperoni can be eaten as it is, or used in recipes.
Notes
- I highly, highly recommend weighing out the vital wheat gluten and gram flour rather than using the cup conversions. You will get a far better, more consistent result.
- You will need a steamer pan or insert to make this recipe.
- See post above for tips, details, storage instructions and step-by-step photos.