Easy Vegan Seitan Pepperoni
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1/4 cup water
- 1/3 cup soy sauce
- 1 tablespoon smoked paprika
- 1/3 cup tomato paste
- 1 tablespoon garlic powder
- 1 1/2 cups vital wheat gluten
- 1/4 cup refined coconut oil (cooled so that it's solid)
- 1 tablespoon whole fennel seeds
- 2 teaspoon crushed red pepper flakes ((reduce or omit for le
- Carbohydrate 71.8210067939339 g
- Cholesterol 0 mg
- Fat 5.52830834071597 g
- Fiber 15.6264333747198 g
- Protein 146.583940157403 g
- Saturated Fat 0.761086667700848 g
- Serving Size 1 1 pepperoni log (924g)
- Sodium 137.733333495796 mg
- Sugar 56.1945734192141 g
- Trans Fat 1.84708333610142 g
- Calories 865 calories
[ { "@type": "HowToStep", "text": "Add several inches of water to a large pot with a steamer basket and bring to a boil." }, { "@type": "HowToStep", "text": "In the meantime, mix together all of the ingredients in a large bowl. Once the mixture starts to come together, finish mixing by hand, kneading the dough for 2 - 3 minutes to make sure it's combined well. Kneading the seitan will also give the vegan pepperoni a chewier texture." }, { "@type": "HowToStep", "text": "Divide the dough into two pieces then roll the dough pieces into two logs about 6 inches long each. Roll each log up loosely in a piece of aluminum foil then twist the ends closed. Steam for 30 minutes. Oil may release during steaming and appear in the steamer basket and water, and that's ok. After 30 minutes, remove the logs from the steamer and allow to cool completely in the fridge. The logs will have puffed up in the foil and become tight. Once cooled, remove the foil and they are ready to slice and enjoy as you like. " } ]
