VEGGERONI - VEGAN PEPPERONI SANDWICH MEAT
A huge Thank You to Fat Free Vegan Kitchen for this very tasty and inexpensive recipe!
|Modified From Fat Free Vegan Kitchen:
||Pour the wet mixture into the dry
2 1/2 cups vital wheat gluten (400 grams)
1/2 cup nutritional yeast
1 1/2 teaspoons salt
2 tablespoons smoked paprika
1 teaspoon ground black pepper
1/2 teaspoon red pepper flakes (use more for spicier pepperoni)
1 1/2 teaspoons mustard seeds
2 teaspoons fennel seeds
1 teaspoon garlic powder or granules
1 tablespoon onion powder or granules
2 cups water, room temperature
1/4 cup tahini, peanut butter or cashew butter
1/4 cup ketchup
2 teaspoons Liquid Smoke
Preheat oven to 325 F. Mix dry ingredients in a large bowl. Put 2 cups water into a 3 cup measuring cup and add the tahini to measure 2 1/4 cups, the ketchup to measure 2 1/2 cups and 2 teaspoons of liquid smoke.
Stir the wet mixture vigorously and pour into the dry, mixing well (use your hands if necessary.) Remove from the bowl, split into two equal pieces with a twisting motion or using a knife or a dough scraper and knead until ingredients are well distributed.
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. Tip - leave about 4 inches of foil on either end to avoid blow outs.
Bake for 1 hour and 15 minutes, turning over after 45 minutes.
Remove from oven and unwrap. Cool on a rack. Slice as needed and store, wrapped or in a sealed container in the fridge. Texture improves after several hours of refrigeration so if you can wait to slice it, your job will be easier. Excellent on sandwiches and can be lightly fried and added to any other dish.
||Roll into a log shape
|Roll it up in foil
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