Spicy, dense, and vegan, this pepperoni is perfect on pizza or for just snacking on by itself.
- 1 ½ cups vital wheat gluten flour
- ¼ cup nutritional yeast
- 2 teaspoons mustard powder
- 2 teaspoons paprika
- 1 ½ teaspoons crushed fennel seeds
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- ½ teaspoon crushed anise seeds
- ½ teaspoon white sugar
- ¾ cup cold water
- ¼ cup tomato paste
- 2 tablespoons olive oil
- 2 tablespoons liquid amino acid (such as Bragg®)
- 2 teaspoons liquid smoke flavoring
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.
Preparation time: 20 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs 20 mins
Servings: 12 – Yield: 12 servings