Vegan Pepperoni

Name: Vegan Pepperoni
Total time: 70 min
Yield: 1 servings
Ingredients: 150 g vital wheat gluten; 1 Tbsp onion powder; 1 Tbsp smoked paprika; 1 tsp ground mustard; 1 tsp sweet paprika; 1 tsp freshly ground black pepper; 2 tsp anise seeds or fennel seeds, freshly ground; 1 tsp red chili flakes; 150 ml water; 1 tsp sugar; 0.5 pc porcini mushroom bouillon cube; 1 tsp kosher salt; 15 g refined coconut oil; 15 g tomato paste; 1 tsp apple cider vinegar; 1 tsp liquid smoke; 4 cloves garlic cloves, minced

1h 10m

Serves 1

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Vegan Pepperoni

youtube.com

1h 10m

Serves 1

Directions

1In a bowl, mix vital wheat gluten, onion powder, smoked paprika, ground mustard, sweet paprika, freshly ground black pepper, freshly ground anise seeds or fennel seeds, and red chili flakes.
2In a measuring cup, mix water, sugar, porcini mushroom bouillon cube, kosher salt, refined coconut oil, tomato paste, apple cider vinegar, and liquid smoke.
3Pour wet ingredients onto dry ingredients and mix until combined.
4Add minced garlic and mix until combined.
5Knead the mixture for 2-3 minutes until a dough forms.
6Shape the dough into a log and tightly wrap it in parchment paper, then in aluminum foil.
7Place on a baking sheet; bake in a pre-heated oven 350°F/177°C for 1 hour, flipping halfway through.
8Once cooked, let cool at room temperature, then refrigerate overnight (still wrapped).
9Slice and serve.

Ingredients

150 g vital wheat gluten
1 Tbsp onion powder
1 Tbsp smoked paprika
1 tsp ground mustard
1 tsp sweet paprika
1 tsp freshly ground black pepper
2 tsp anise seeds or fennel seeds, freshly ground
1 tsp red chili flakes
150 ml water
1 tsp sugar
0.5 pc porcini mushroom bouillon cube
1 tsp kosher salt
15 g refined coconut oil
15 g tomato paste
1 tsp apple cider vinegar
1 tsp liquid smoke
4 cloves garlic cloves, minced

Equipment

whiskbowlspatulameasuring cupparchment paperaluminum foilbaking sheetknife

Vegan Pepperoni

1h 10m

Serves 1

youtube.com

Vegan Pepperoni

youtube.com

1h 10m

Serves 1

Directions

1In a bowl, mix vital wheat gluten, onion powder, smoked paprika, ground mustard, sweet paprika, freshly ground black pepper, freshly ground anise seeds or fennel seeds, and red chili flakes.
2In a measuring cup, mix water, sugar, porcini mushroom bouillon cube, kosher salt, refined coconut oil, tomato paste, apple cider vinegar, and liquid smoke.
3Pour wet ingredients onto dry ingredients and mix until combined.
4Add minced garlic and mix until combined.
5Knead the mixture for 2-3 minutes until a dough forms.
6Shape the dough into a log and tightly wrap it in parchment paper, then in aluminum foil.
7Place on a baking sheet; bake in a pre-heated oven 350°F/177°C for 1 hour, flipping halfway through.
8Once cooked, let cool at room temperature, then refrigerate overnight (still wrapped).
9Slice and serve.