Vegan Vittles: Seitan Salami, Pepperoni, & Pastrami

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Seitan Salami, Pepperoni, & Pastrami

 

Recipe By :Joanne Stepaniak

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 c gluten, wheat

1/4 c nutritional yeast

salami & pepperoni seasonings

1 tbsp paprika

1/2 tsp ground cumin

1/2 tsp dry mustard

1/4 tsp onion granules

1/4 tsp ground black pepper

1/8 tsp cayenne pepper

Pastrami Seasonings

2 tsps paprika

1/4 tsp ground cinnamon

1/4 tsp ground cumin

1/4 tsp ground black pepper

1/8 tsp cayenne pepper

1/8 tsp ground allspice

Liquid Ingredients

3/4 c water

4 tbsps tomato paste

2 tbsps soy sauce

2 tbsps olive oil

3 clove garlic -- pressed

1 tsp salt

 

Place the gluten flour, nutritional yeast flakes, and the

salami & pepperoni seasonings OR the pastrami seasonings in

a large mixing bowl, and stir them together.

 

Place the water, tomato paste, soy sauce, olive oil, garlic

and salt in the medium mixing bowl, and whisk them together.

Pour this liquid into the dry ingredients, and mix

thoroughly. If there is still flour around the edges, add a

small amount of additional water (1 to 2 tablespoons only).

You should now have a large, firm, spongy mass in the bowl.

This is called gluten.

 

Knead the gluten directly in the mixing bowl for about a

minute, just to blend. (Do not add any more flour.)

 

Preheat the oven to 325.

 

Form the gluten into one smooth log (about 6 to 8 inches

long) for salami or pastrami or two longer, thinner logs

(about 9 to who10 inches long each) for pepperoni. Wrap the

logs tightly in silver foil, twist or fold the ends, and

placed on a dry baking sheet. (If you do not want foil to be

in contact with your food, place a sheet of parchment paper

on the foil before rolling the gluten in it.)

 

Bake the salami or pastrami for 1 1/2 hours. Bake the

pepperoni for 60 to 70 minutes.

 

Unwrap the seitan, transfer it to a cooling rack, and cool

thoroughly. (After gluten is cooked is called seitan.) When

completely cool, wrap the seitan tightly in plastic wrap and

chill in the refrigerator for several hours before eating.

Slice into paper-thin rounds.

 

Source:

" Vegan Vittles "

Copyright:

" 1996 by Joanne Stepaniak "

 

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Per serving: 227 Calories (kcal); 7g Total Fat; (26%

calories from fat); 36g Protein; 6g Carbohydrate; 0mg

Cholesterol; 653mg Sodium

Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable;

0 Fruit; 1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0