Seitan Pepperoni

Ingredients

• 1 1/2 cups vital wheat gluten flour
• 1/4 cup nutritional yeast
• 2 teaspoons mustard powder
• 2 teaspoons paprika
• 1 1/2 teaspoons crushed fennel seeds
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon crushed anise seeds
• 1/2 teaspoon white sugar
• 3/4 cup cold water
• 1/4 cup tomato paste
• 2 tablespoons olive oil
• 2 tablespoons liquid amino acid (such as Bragg)
• 2 teaspoons liquid smoke flavoring

Directions

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.