Bryanna's Seitan Pepperoni

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BRYANNA'S SEITAN " PEPPERONI "

Makes 4 rolls

 

Be sure to let this refrigerate overnight or for a

full day before using-the flavors really multiply!

This is tender, yest easy to slice thinly.

NOTE: If you are tempted to leave out the oil, this

saves only about 90 calories per roll.

 

DRY MIX:

2/3 c. pure gluten powder (vital wheat gluten)

1/3 c. soy or chickpea flour, or soy protein (isolate)

powder

3 T. oat bran

2 tsp. paprika

1 tsp. EACH dry mustard, onion powder and WHOLE black

peppercorns

1/2 tsp. Freshly-ground black pepper

1/2 tsp. Dried red chile pepper flakes,

1/2 tsp. Ground anise seed,

a pinch of ground allspice.

 

 

WET MIX:

3 T. soy sauce

2 T. ketchup

1 T. Asian (toasted) sesame oil

2 cloves garlic, crushed

1 tsp. Liquid smoke

enough cold water mixed with the above to make 7/8 c.

 

COOKING BROTH:

1/2 c. dry red wine (can be non-alcoholic) OR 1/4 c.

balsamic vinegar PLUS 1/4 c. water

6 T. water

3 T. soy sauce

1/2 T. olive oil

2 cloves garlic, crushed

 

Preheat the oven to 325 degrees F.

 

Mix the dry ingredients in a medium bowl, blending

well.

 

Mix the soy sauce, ketchup, sesame oil, garlic, water

and liquid smoke , and then add to the Dry Mix. Stir

briefly. Divide into 4 equal portions and roll them on

a clean countertop into 4 rolls that will fit (all of

them) into an 9x5 loaf pan, with a little room around

each one for expansion.

 

Pour the Cooking broth over them. Cover the pan (use

foil if necessary) and bake for 1 to 1 and 1/2 hours,

turning every 15 minutes, or until all the liquid is

absorbed.

 

Cool the rolls for at least 8 hours before using (you

can freeze them). Slice thinly.

 

 

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