Hey Everybody! Looking for a meatless pepperoni. Well, look no further. We will be sharing our family's favorite version of Seitan Veggie Pepperoni. It's full of veggies and oil-free. They are amazing on pizza, potatoes, salad, rice, beans, spaghetti, and grilled cheese sandwiches. The options are endless. Now that's Pepperoni worth living for!
Dry Ingredients:
1 1/4 cup + 2 Tbsp Vital Wheat Gluten
1/3 cup Quick Oats
1 tsp Red Pepper Flakes
3 Tbsp Pizza Spice Blend below (or your favorite spice blend)
Pizza Spice Blend
1/2 tsp Onion Powder, unsalted
1/2 tsp Garlic Powder, unsalted
1 tsp Ancho Chile
1 tsp Mrs. Dash Southwest Chipotle
1 tsp Smoked Paprika
2 tsp Mustard Seeds
1 1/2 tsp Fennel Seeds
1/4 tsp Anise Seeds
*Blend all of the spices in a blender to desired texture. Set aside. Note: Spice blend will keep in a tightly sealed glass jar for several months. Feel free to make the spice blend in advance and store it on your spice rack. You will use the entire batch (3 Tbsp) in this recipe.
COMBINING DRY INGREDIENTS:
Combine the Vital Wheat Gluten, Quick Oats, Red Pepper Flakes, and Pizza Spice Blend in a large mixing bowl. Whisk together until well combined.
Wet Ingredients:
8 oz Sliced Mushrooms
2 cups Diced Onions
2 Tbsp Minced Garlic
*Sautee the Mushrooms, Onions, and Garlic in a non-stick pan for 8-10 minutes until all the water has evaporated.
1/2 cup Sundried Tomatoes
3/4 cup Pinto Beans, rinsed and drained
1/2 cup Apple Cider Vinegar with Mother
1/4 Nutritional Yeast
2 Tbsp Miso Paste
1 Tbsp Low Sodium Soy Sauce or Tamari
1 tsp Maple Syrup
1 1/2 tsp Liquid Smoke (Mesquite or Hickory)
COMBINING WET INGREDIENTS:
Add all of the wet ingredients including the sauteed veggies into a blender. Blend until there are smooth. It's ok to have a few pieces of the Sundried Tomatoes still visible.
COMBINING WET INGREDIENTS TO DRY INGREDIENTS:
Pour all of the wet ingredients into the bowl with the spiced Vital Wheat Gluten. Using a spatula, mix together until the majority of the flour is incorporated. Then using your hand knead the mixture until all of the flour is incorporated and dough-like texture forms. This may take about 4-5 minutes.
Tear off about 4" of parchment paper, fold in half, and then separate into two equal sheets. Repeat this process 4 more times. You should end up with 10 sheets total. Now get some aluminum foil and do the same process.
FORM SEITAN LINKS
Measure out 1/3 cup of seitan. Knead for a few seconds and place it onto a flat surface and shape it into a twinkie-like shape. You want it to be the length of a hot dog bun. Then gently begin to roll back and forth until all sides are smooth and the pepperoni link is formed.
Place the seitan link onto a piece of parchment paper. Roll and fold the ends under. Then place the parchment-wrapped link onto aluminum foil and repeat the rolling and folding process. Continue forming and wrapping your links. You should have about 10 links when done.
PRE-COOK:
Instant Pot Method - Place a trivet inside of IP and add water until it barely touches the bottom of the trivet. Place all of the wrapped seitan links into IP. Close the lid and make sure the venting valve is closed. Press the Steam button and set the time to 25 minutes. After cooking time allow the IP to naturally release pressure (about 10 minutes). Remove the links from the pot. Allow cooling for about 5-10 minutes before indulging.
Stove Top: Steam in a steamer basket on the stovetop for 45 minutes.
STORAGE: The links will keep in the freezer for up to 6 months. Just be sure to keep wrapped in paper and foil and store it in a freezer bag. To defrost simply sit out at room temperature or use the defrost mode of a microwave for a few seconds.
Enjoy!
#Seitan #VeganPepperoni #Plantbased #get2droot
18 сен 2024
