Baked Seitan Pepperoni
Adapted from Seitan o' Greatness.
- 1 1/2 cups vital wheat gluten
- 1/4 cup nutritional yeast
- 1 teaspoon salt
- 2 teaspoons paprika
- 1/4 teaspoons cumin
- 1-2 teaspoons pepper
- 1/8 teaspoons cayenne pepper
- 1/8 teaspoons all-spice
- 3/4 cup cold water
- 5 tablespoons (3 ounces) tomato paste
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon veggie Worcestershire sauce
- 1 tablespoon minced garlic
Preheat oven to 325. In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
Add the liquid ingredients to the dry ingredients. Mix well. I start out with a spoon and then switch to my hands. Knead for several minutes.
Form into a log 6 to 10 inches long (depending on desired slice circumference), wrap tightly in foil, twisting ends (I actually ended up wrapping mine more like a burrito). Bake for 90 minutes. Place it on a baking sheet or additional foil if you're worried about leakage.
Unwrap and leave out to cool completely. Wrap in foil or plastic and refrigerate. Slice it to use as you wish. I highly recommend using a bread knife for the slicing. This seems to work best for seitan in my experience.
This was incredibly easy. I am completely in love with the baking process. I've only ever tried boiled seitan and CrockPot boiled seitan before (of which I loved the CrockPot process ever so much more). The baking is incredibly simple. Squish the stuff up, pop it in the oven and walk away for an hour and a half. Win!
This did come out a little bit too salty for my tastes to eat on its own. It reminded me a bit of that Hillshire Farms sausage log they used to give out in samples at the mall when I was a kid, but not as sweet. Next time I'm going to try cutting the soy sauce down to 1 tablespoon and see where that brings us.
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