Hi, hello, how are ya? This is part 2 of a 4 part series, Creating Magic, where I show you how to make a delicious vegan pizza at home! Check out my last episode on how to make alfredo and pizza sauce. On this episode, I teach you how to make vegan pepperoni from scratch. This kidney bean and seitan pepperoni is smokey, savory, and spicy. Stay tuned next week for a tutorial on how to make vegan mozzarella cheese!
//RECIPE//
Vegan Pepperoni
1 cup vital wheat gluten
1/2 teaspoon pepper
1 tablespoon paprika
1/2 tablespoon smoked paprika
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/2 cup kidney beans, drained and rinsed
1 clove garlic
1/4 cup nutritional yeast
1 teaspoon fennel seeds
1 teaspoon salt
1/2 cup roasted red pepper
2 tablespoons tamari
1 tablespoon coconut oil, melted
1/4 cup evoo
2 tablespoons tomato paste
Add vital wheat gluten* and spices to a bowl and mix. Add remaining ingredients to a blender and blend until smooth. Pour wet into dry and mix until a dough forms. Place dough on a clean work surface and knead for about 5 minutes. Form into a square and cut into 4 even pieces. Roll each piece into a log and roll with your hands to smooth. Wrap in plastic wrap followed by aluminum foil.
Place 2 quarts of water in a large pot and place a strainer or steamer over top. Add pepperoni to the strainer and cover tightly with aluminum foil. Bring to a bowl and then lower heat. Cook on low for about 1 hour. Remove pepperoni from steamer and allow to cool. Remove foil and plastic wrap. Chill uncovered in refrigerator for at least 6 hours before slicing and eating. Toss in olive oil after cutting for extra sheen.
*Not all Vital Wheat Glutens are created equally. Some are more tailored for baking breads. I recommend Bob’s Red Mill or Kate Naturals.
//MUSIC//
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