Double Recipe

Dry ingredients:
2 1/2 cups vital wheat gluten (400 grams)
1/2 cup nutritional yeast
1 1/2 teaspoons salt
2 tablespoons Spanish smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes (use more for spicier pepperoni)
1 1/2 teaspoons  mustard seeds
2 teaspoons fennel seeds
1 teaspoon garlic powder
1 tablespoon onion powder

Wet ingredients:
1/4 cup tahini, peanut butter or cashew butter
1 3/4 cups water
1/4 cup ketchup
2 teaspoons Liquid Smoke

Preheat oven to 325 F. Mix dry ingredients in a large bowl. Put 1 3/4 cup water into a 3 cup measuring cup and add the tahini to measure 2 cups. Add the ketchup and liquid smoke.

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

Roll into 2 logs, about 7 inches long. Place the logs on foil and roll them 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.  Texture improves after several hours of refrigeration.  Excellent on sandwiches and can be lightly fried and added to any other dish.