Tuesday, June 14, 2011

Vegan Big Stick Pepperoni

1 cup wheat gluten flour (vital wheat gluten)
1/4 cup nutritional yeast
3 tablespoons tapioca flour
2 teaspoons smoked paprika
1 teaspoon ground fennel seed
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon whole fennel seeds
1/2 teaspoon crushed red pepper
1/2 teaspoon ground cayenne
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup water
2 tablespoons ketchup
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon liquid smoke

Preheat the oven to 350 degrees F. In a medium bowl, combine flour, yeast, tapioca flour, and spices. Set aside.
In a small bowl, combine the water, ketchup, oil, soy sauce, and liquid smoke, stirring to blend. Add the wet ingredients to the dry ingredients and mix well.
Knead for a few minutes, then divide in half and roll into 2 logs, about 7 inches long. Wrap the logs in foil, twisting the ends to seal.
Place the logs in a 9-inch baking pan, add about 1/2-inch water to the pan and cover tightly with foil. Bake for 1 hour, turning halfway through. Unwrap and cool for 15 minutes, then refrigerate to firm up, about 1 to 2 hours. Use a serrated knife to cut thin slices. Use as is or pan-fry as needed. If not using right away, wrap tightly and store in the refrigerator, where they will keep for 3 to 4 days, or freeze for 3 to 4 weeks.

Recipe by Robin Robertson "vegan on the cheap" photo by Laura Spear
Bon Appétit,

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