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Pepperoni Seitan ala Beth

Yields1 Serving

This recipe was shared by Beth Battey in the Seitan Appreciation Society Facebook group.

 2 tsp mustard powder
 2 tsp hot smoked paprika
 ¼ cup nutritional yeast
 1 ½ tsp crushed fennel seeds
 1 tsp saltused pink Himalayan
 1 tsp coarsely ground black pepper
 1 tsp garlic powder
 1 tsp cayenne pepper/red pepper powder
 ½ tsp crushed anise seeds
 ½ tsp white sugar
 1 ½ cups vital wheat gluten
  cup mini tapioca pearls
 2 tbsp dry tomato powderor 1/4 cup tomato paste - and elliminate the extra 1/4 cup water
 1 tsp Lapsang sou chong tea - brewed in 1/2 cup water
 2 tbsp olive oil
 2 tbsp liquid amino acid or soy sauce
 ¼ cup cold water(omit if using tomato paste)

Crush the fennel and anise together a bit to let out the flavors


Mix dry with dry, wet with wet. Then mix the two together.


Kneed until nice and stringy gluten strands form. Divide in half and roll each into a log about 1.5” across. Roll in parchment paper tightly (like making a sushi roll), then roll in foil and twist the ends tightly. Place right in the preheated oven rack.


Bake in a 325 degrees F oven for an hour, then turn off and leave in the oven for an extra hour (did this out of timing necessity). Otherwise, bake at 325 for 90 mins or so.


Take out and let cool - then slice and serve alone or on your favorite pizza. It seems to firm up nicely after cooling.

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