Seitan Pepperoni Recipes

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SEITAN PEPPERONI



Seitan Pepperoni image

Spicy, dense, and vegan, this pepperoni is perfect on pizza or for just snacking on by itself.

Provided by mezzinane

Categories     100+ Everyday Cooking Recipes     Vegan

Time 2h20m

Yield 12

Number Of Ingredients 16

1 ½ cups vital wheat gluten flour
¼ cup nutritional yeast
2 teaspoons mustard powder
2 teaspoons paprika
1 ½ teaspoons crushed fennel seeds
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper
½ teaspoon crushed anise seeds
½ teaspoon white sugar
¾ cup cold water
¼ cup tomato paste
2 tablespoons olive oil
2 tablespoons liquid amino acid (such as Bragg®)
2 teaspoons liquid smoke flavoring

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix vital wheat gluten flour, nutritional yeast, mustard powder, paprika, fennel seeds, salt, black pepper, garlic powder, cayenne pepper, anise seeds, and sugar in a large mixing bowl.
  • Stir water, tomato paste, olive oil, liquid amino acid, and liquid smoke flavoring together in a separate bowl or measuring cup. Stir wet mixture into flour mixture until dough is evenly mixed. Turn dough onto a work surface and knead until smooth; shape into a log that is 1 1/2 to 2 inches in diameter. Tightly wrap log in aluminum foil, twisting the ends to secure.
  • Bake in the preheated oven for 90 minutes. Unwrap pepperoni and cool to room temperature; store in refrigerator in an air-tight container or wrapped in plastic wrap.

Nutrition Facts : Calories 113.2 calories, Carbohydrate 8.7 g, Fat 3.4 g, Fiber 1.3 g, Protein 11.7 g, SaturatedFat 0.4 g, Sodium 348.8 mg, Sugar 1 g

SEITAN PEPPERONI AND PIZZA



Seitan Pepperoni and Pizza image

Posted on veganinmiwaukee via Fat Free Kitchen. A flavor filled recipe for seitan pepperoni and directions on how to use it in pizza. Yum!

Provided by Sharon123

Categories     Grains

Time 1h40m

Yield 4 pepperoni logs

Number Of Ingredients 17

1 1/2 cups vital wheat gluten
1/4 cup nutritional yeast
1 teaspoon salt
3 teaspoons smoked paprika or 3 teaspoons regular paprika
1 teaspoon fresh ground black pepper
1/2 teaspoon red pepper flakes
3/4 teaspoon mustard seeds (I used brown seeds and I ground it with my mortar or pestle)
1 1/2 teaspoons fennel seeds (also ground with mortar or pestle)
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon ginger
2 tablespoons peanut butter
2/3 cup water
4 tablespoons ketchup
1 teaspoon liquid smoke
1/4 teaspoon agave nectar

Steps:

  • Preheat oven to 350°F Mix dry ingredients in a mixing bowl. Mix all wet ingredients in a separate mixing bowl. Make sure to mix the wet ingredients well so that they can be easily incorporated into gluten. An easy way to make sure peanut butter mixes with water is to heat both up in the microwave for a minute. This softens the peanut butter enough to mix with the water.
  • Pour the wet mixture into the dry, stirring well; I use a Kitchen Aid mixer with the paddle attachment. Remove from the bowl and knead for a few extra minutes. You want to make sure that all your ingredients are evenly distributed. Tip: once you mix water or any liquid with your gluten you will not be able to add anything else to the mixture. This is why it is important to have all of your wet ingredients mixed together prior to adding them to your gluten mixture.
  • Roll the mixture into a log shape and cut in half so that you have two shorter pieces. Normally I will cut this recipe into four equal pieces so they are more like snack sticks. Once you have created your logs tightly roll them in aluminum foil, shiny side inches Make sure to use lots of foil because your seitan logs will try to expand in the oven and they will, I have done it, explode out of the foil. Seal the ends by twisting and pushing in to compact the seitan even more. You want to make a tight seal. Place logs lengthwise on oven racks and bake for 1 hour, turning over after 30 minutes. Undercooked seitan will be gummy and rubbery in the middle so take it out after an hour, cut it in half and take a taste-test piece or just touch it with your finger.
  • Remove from oven and place on wire rack to cool. You do do not need to unwrap them from their aluminum foil prisons to store them in your fridge. If you want to thinly slice them you will need to do this before placing them in the refridgerator. Refridgerating them makes it impossible to thinly slice. I have only had success using my food processor when attempting to make a thin slice. Anything manual just crumbles the seitan. My friend thinks a mandolin will work but I have been too thrifty to purchase yet another cutting tool.
  • The crust for this pizza came from Whole Grain Breads by Peter Reinhart. It is one of the best whole wheat pizza crusts I have ever used. Normally whole wheat pizza dough is too sticky, but this recipe produced a crust that was easy to work with. It had great gluten structure without having to add vital wheat gluten. I was even able to throw the pizza. Oh, how I love to throw pizza into the air and catch it again.
  • Toppings on pizza:
  • Half can of tomato paste (I didn't add spices to the sauce because most of the flavor of the pizza will come from the cheese and the pepperoni).
  • Spinach.
  • Chopped tomato.
  • Mushroom.
  • Provolone.
  • Mozzarella.
  • Shredded Parmesan.
  • Seitan pepperoni.
  • I pre-baked my crust for two minutes at 550F and then baked for another nine minutes with all of the toppings.

Nutrition Facts : Calories 116.8, Fat 5.5, SaturatedFat 1, Sodium 795.2, Carbohydrate 13.2, Fiber 5.1, Sugar 4.4, Protein 7.9

GARLIC PEPPER SEITAN



Garlic Pepper Seitan image

I just love seitan and there's only two other recipes for it on this site!! I thought I better add one of my recipes for others like me who love seitan and can't find any recipes for it. I use a lot of garlic, but it's not overwhelming at all. It had a very Asian smell and flavor to it which was not my initial intention, but it works great with noodles, stir fry's, over rice or with a side of mashed potatoes and green beans. Enjoy!

Provided by Karla

Categories     Seitan Recipes

Time 55m

Yield 4

Number Of Ingredients 9

¼ cup olive oil
½ cup chopped onion
5 cloves garlic, finely minced
¼ cup chopped green bell pepper
2 (8 ounce) packages chicken style seitan
½ teaspoon ground black pepper
salt to taste
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Heat olive oil in a skillet over medium-low heat. Add onions and garlic, and cook, stirring until lightly browned. Increase the heat to medium, and add the green pepper and seitan to the pan, stirring to coat the seitan evenly. Season with salt and pepper. Reduce heat to low, cover, and simmer for 35 minutes in order for the seitan to absorb the flavors. Dissolve cornstarch in cold water, and stir into the skillet. Cook, stirring until thickened, and serve immediately.

Nutrition Facts : Calories 301 calories, Carbohydrate 15.3 g, Fat 15.6 g, Fiber 0.7 g, Protein 26.3 g, SaturatedFat 2.4 g, Sodium 318.4 mg, Sugar 1.6 g

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