By mashing together Radioisotope's fantastic pepperoni spice recipe (she uses tofu) with the steamed seitan sausage numminess of Joanna and Julie (and a little wingin' it on my own), I came up with a pretty decent pepperoni.
- 2-1/4 cups vital wheat gluten
- 1/2 cup nutritional yeast
- 1/4 cup garbanzo or soy flour (replace with another 1/4 cup vital wheat gluten for firmer pepperoni)
- 1 T paprika
- 4 t ground black pepper
- 2 t salt
- 2 t fennel seeds, crushed
- 2 t Frontier vegan beef broth powder
- 2 t smoked paprika
- 1 t crushed red pepper
- 1 t anise seed, crushed
- 1 t garlic powder
- 1 t onion powder
- 1 t ground mustard
- 1 t cumin
- 2-1/2 cups water (opt: replace 1 cup of water with your fave broth and delete the broth powder, above)
- 2 T olive oil
- 2 t liquid smoke (or sub 1-2 t smoked paprika in addition to the 2 t smoked paprika above)
- Put a steamer's worth of the water on to boil. I use a stock pot with probably a quart of water.
- Mix the dry stuff.
- Mix the wet stuff.
- Mix 'em together. The dough is really easy to work, so you don't need to dirty up the mixer. Just throw it in a bowl and mix it with a spoon or by hand. Hand-mixing bonus: pepperoni-flavored fingers.
- Using a 1/2-cup measuring cup, scoop out a hunk of dough. Drop it on a piece of foil (Julie suggests muslin as a less-waste alternative). Whip out your trusty bamboo-placemat-that-thinks-it's-a-sushi-mat to shape the foil-wrapped dough into a sausage shape. Alternatively, you can just use shape the dough manually, but what fun is that?
- Repeat until you're out of dough.
- Arrange your soon-to-be pepperoni sausages in steamer trays and steam them for 30-40 minutes.
Tip: If you're using a food processor to slice your pepperoni, freeze the sausages for half an hour or so first. The sausages are a little soft, but they're moist enough to take a good freeze without getting unworkably hard.