Vegan Pepperoni
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 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.
- 3In 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.
- 4In a measuring cup, mix water, sugar, porcini mushroom bouillon cube, kosher salt, refined coconut oil, tomato paste, apple cider vinegar, and liquid smoke.
- 5In a measuring cup, mix water, sugar, porcini mushroom bouillon cube, kosher salt, refined coconut oil, tomato paste, apple cider vinegar, and liquid smoke.
- 6In a measuring cup, mix water, sugar, porcini mushroom bouillon cube, kosher salt, refined coconut oil, tomato paste, apple cider vinegar, and liquid smoke.
- 7Pour wet ingredients onto dry ingredients and mix until combined.
- 8Pour wet ingredients onto dry ingredients and mix until combined.
- 9Pour wet ingredients onto dry ingredients and mix until combined.
- 10Add minced garlic and mix until combined.
- 11Add minced garlic and mix until combined.
- 12Add minced garlic and mix until combined.
- 13Knead the mixture for 2-3 minutes until a dough forms.
- 14Knead the mixture for 2-3 minutes until a dough forms.
- 15Knead the mixture for 2-3 minutes until a dough forms.
- 16Shape the dough into a log and tightly wrap it in parchment paper, then in aluminum foil.
- 17Shape the dough into a log and tightly wrap it in parchment paper, then in aluminum foil.
- 18Shape the dough into a log and tightly wrap it in parchment paper, then in aluminum foil.
- 19Place on a baking sheet; bake in a pre-heated oven 350°F/177°C for 1 hour, flipping halfway through.
- 20Place on a baking sheet; bake in a pre-heated oven 350°F/177°C for 1 hour, flipping halfway through.
- 21Place on a baking sheet; bake in a pre-heated oven 350°F/177°C for 1 hour, flipping halfway through.
- 22Once cooked, let cool at room temperature, then refrigerate overnight (still wrapped).
- 23Once cooked, let cool at room temperature, then refrigerate overnight (still wrapped).
- 24Once cooked, let cool at room temperature, then refrigerate overnight (still wrapped).
- 25Slice and serve.
- 26Slice and serve.
- 27Slice and serve.
Ingredients
- 150 g vital wheat gluten
- 150 g vital wheat gluten
- 150 g vital wheat gluten
- 1 Tbsp onion powder
- 1 Tbsp onion powder
- 1 Tbsp onion powder
- 1 Tbsp smoked paprika
- 1 Tbsp smoked paprika
- 1 Tbsp smoked paprika
- 1 tsp ground mustard
- 1 tsp ground mustard
- 1 tsp ground mustard
- 1 tsp sweet paprika
- 1 tsp sweet paprika
- 1 tsp sweet paprika
- 1 tsp freshly ground black pepper
- 1 tsp freshly ground black pepper
- 1 tsp freshly ground black pepper
- 2 tsp anise seeds or fennel seeds, freshly ground
- 2 tsp anise seeds or fennel seeds, freshly ground
- 2 tsp anise seeds or fennel seeds, freshly ground
- 1 tsp red chili flakes
- 1 tsp red chili flakes
- 1 tsp red chili flakes
- 150 ml water
- 150 ml water
- 150 ml water
- 1 tsp sugar
- 1 tsp sugar
- 1 tsp sugar
- 0.5 pc porcini mushroom bouillon cube
- 0.5 pc porcini mushroom bouillon cube
- 0.5 pc porcini mushroom bouillon cube
- 1 tsp kosher salt
- 1 tsp kosher salt
- 1 tsp kosher salt
- 15 g refined coconut oil
- 15 g refined coconut oil
- 15 g refined coconut oil
- 15 g tomato paste
- 15 g tomato paste
- 15 g tomato paste
- 1 tsp apple cider vinegar
- 1 tsp apple cider vinegar
- 1 tsp apple cider vinegar
- 1 tsp liquid smoke
- 1 tsp liquid smoke
- 1 tsp liquid smoke
- 4 cloves garlic cloves, minced
- 4 cloves garlic cloves, minced
- 4 cloves garlic cloves, minced
Equipment
whiskbowlspatulameasuring cupparchment paperaluminum foilbaking sheetknife