Vegan Pepperoni (Two Ways)

Ingredients

• 1 cup Vital wheat gluten
• 1 tbsp Onion powder
• 1 tsp Fennel seeds (For the dry ingredients)
• 1 tsp Brown mustard (For blending)
• 2 tsp Crushed red pepper flakes
• 2 tsp Sugar
• 2 tsp Paprika
• 2 tsp Fennel seeds (For blending)
• 2 tsp Apple cider vinegar
• 0.5 cup Cool water
• 2 tbsp Soy sauce
• 1 tbsp Tomato paste
• 1 tbsp Liquid smoke
• 3 tbsp Vegetable oil (Avocado oil used in the video; other oils may work)
• 3 Garlic (Large cloves, finely minced; stir into the wet mixture after blending)
• Stone-ground mustard (Optional; squirt a generous line about 9 inches long on the foil for the pepper-coated version)
• Cracked black pepper (Optional; generously coat the log for the pepper-coated version, to taste)

Steps

1. 1

   Preheat the oven to 325°F (163°C).

2. 2

   In a large bowl, combine the vital wheat gluten, onion powder, and the first 1 teaspoon of fennel seeds; set aside.

3. 3

   Add the brown mustard, crushed red pepper flakes, sugar, paprika, the remaining 2 teaspoons fennel seeds, apple cider vinegar, cool water, soy sauce, tomato paste, liquid smoke, and vegetable oil to a blender.

4. 4

   Finely mince the garlic and set it aside; do not add it to the blender. Tear off a 24-inch sheet of heavy-duty aluminum foil and position it horizontally with the long side facing you.

5. 5

   For the pepper-coated version, squirt a generous line of stone-ground mustard about 9 inches long across the foil. Skip this for the uncoated version.

6. 6

   Blend the wet ingredients for 1 minute.

7. 7

   After blending, swirl the minced garlic into the wet mixture.

8. 8

   Pour the wet mixture into the bowl of dry ingredients and knead for about 1 minute, until incorporated.

9. 9

   Shape the dough into a log and place it near the bottom edge of the foil, over the mustard if using it.

10. 10

    For the pepper-coated version, generously cover the log with cracked black pepper, using as much as desired.

11. 11

    Shape the log evenly. Roll the foil tightly around it, pinching and gently twisting the ends to form smooth, round edges; continue rolling and pinching to seal. Twist the ends inward without tearing the foil.

12. 12

    Wrap the foil package again in a second piece of foil to help retain steam.

13. 13

    Place the wrapped log directly on the oven rack and bake for 1 hour 30 minutes.

14. 14

    Remove from the oven and let cool, then refrigerate overnight to develop more texture.

15. 15

    For pizza, coat the pepperoni slices with oil before baking so they do not dry out.

16. 16

    To make the grilled pepperoni and cheese sandwich, butter both sides of the bread, add cheese and pepperoni, and heat until hot. Squirt water into the pan and steam the sandwich to help the cheese melt.

Notes

The source does not specify a yield or exact amounts for the optional mustard and cracked pepper coating. For pizza, the source says to oil the pepperoni but gives no amount. The grilled-cheese demonstration mentions bread, butter, cheese, and water but supplies no quantities; those are serving ideas rather than part of the pepperoni dough recipe. Refrigerate overnight for best texture, though the creator says it can be eaten sooner.

Nutrition per serving

• vegan
• plant-based
• seitan
• pepperoni
• baked
• make-ahead
• pizza topping
• sandwich