

Okay, you wormed it out of me. I was going to make this again just to tweak the seasonings a little, but with so many of you writing to tell me that you just have to have the recipe now, I’ve decided to post it here and let you do the experimenting with it. (I’ve moved on to veggie bologna!)

But first a warning: I haven’t had real pepperoni since before some of you were born, so I could be way off on the flavoring. Feel free to do the experimenting that I haven’t had time for.

If you’ve got a copy of Vegan Vittles, Joanne Stepaniak has a pepperoni version that I didn’t see before creating this one and it might be better (though she probably hasn’t had pepperoni any more recently than I have.) I have to say that I really liked how this came out, whether it tastes like the real thing or not.

And an apology to my gluten-free friends: There’s not much you can do to convert a recipe that is gluten. I’ve thought about experimenting with marinated, baked tofu, but I haven’t gotten around to that. If anyone tries it, please drop me a comment about how it turns out.

Print Pin 4.91 from 10 votes Add to Recipe BoxGo to Recipe Box Veggeroni (Seitan Pepperoni) (With thanks to Joanne Stepaniak and all the other inventive cooks who’ve been wrapping their seitan in foil and baking it) Prep Time 15 minutes Cook Time 1 hour 15 minutes Total Time 1 hour 30 minutes Servings 8 Author Susan Voisin Ingredients Dry ingredients: 1 1/4 cup vital wheat gluten 1 1/4 cup vital wheat gluten

1/4 cup nutritional yeast 1/4 cup nutritional yeast

3/4 teaspoon salt 3/4 teaspoon salt

2-3 teaspoons Spanish smoked paprika 2-3 teaspoons Spanish smoked paprika

1 teaspoon freshly ground black pepper 1 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes (use more for spicier pepperoni) 1/2 teaspoon red pepper flakes (use more for spicier pepperoni)

3/4 teaspoons mustard seeds 3/4 teaspoons mustard seeds

1 teaspoon fennel seeds 1 teaspoon fennel seeds

1/2 teaspoon garlic powder 1/2 teaspoon garlic powder

1/4 teaspoon onion powder 1/4 teaspoon onion powder Wet ingredients: 2 tablespoons cashew butter (may substitute peanut butter or tahini) 2 tablespoons cashew butter (may substitute peanut butter or tahini)

2/3 cup water 2/3 cup water

4 tablespoons ketchup or tomato sauce 4 tablespoons ketchup or tomato sauce

1 teaspoon Liquid Smoke 1 teaspoon Liquid Smoke

1/4 teaspoon agave nectar (optional, but definitely use if you use tomato sauce) 1/4 teaspoon agave nectar (optional, but definitely use if you use tomato sauce) Instructions Preheat oven to 325 F. Mix dry ingredients in a large bowl. Put the cashew butter in a smaller bowl, and slowly mix in the water. Add the remaining wet ingredients to the small bowl and blend well.

Pour the wet mixture into the dry, stirring well (use your hands if necessary). Remove from the bowl and knead for a few minutes, making sure ingredients are distributed well.

Roll into a log shape, about 7 inches long. Place the log on foil and roll it up in the foil, twisting the ends to seal. Bake for 1 hour and 15 minutes, turning over after 45 minutes.

Remove from oven and unwrap to cool. Slice as needed and store leftovers wrapped in plastic wrap in the fridge. Notes This fit perfectly in my toaster oven, so I didn’t have to heat up the whole kitchen. I slice it and used it as-is on pizza, pita pizza, wraps, and sandwiches, but you may want to slice it and pan-fry it to give it more of a real pepperoni feel. Each serving is 2 points on Weight Watchers Freestyle. Nutrition Facts Veggeroni (Seitan Pepperoni) Amount Per Serving (1 serving) Calories 188 Calories from Fat 23 % Daily Value* Fat 2.5g 4% Saturated Fat 0.5g 3% Sodium 309mg 13% Carbohydrates 10g 3% Fiber 0.3g 1% Sugar 2g 2% Protein 31g 62% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe? Post a photo to Instagram and tag @susanffvk

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