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| This recipe takes a lot of time, you can make double or triple batches and freeze |
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| The "jerky" aspect of the 2nd cooking gets the texture perfect |
Equipment: Food processor, baking pan, slow cooker, slicer or long slicing knife, mixing bowl
Ingredients: 2 PARTS
- 3/4 cup vegan milk of choice
- 1/4 cup tahini, or semi-solid fat source of choice (margarine, shortening, creamed walnuts, cashews)
- 2 TBL anise seed
- 2 TBL smoked paprika (or regular, then add smoke flavor)
- 2 TBL cider vinegar
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tsp red pepper flakes
- to taste sweetener of choice
- vital wheat gluten as needed
- NO SALT, the marinade is the salt
- kale leaves or corn husks, banana leaves or cheese cloth
- Marinade: soy sauce or tamari or braggs with a little olive oil and sweetener, a little cider vinegar
METHOD...
Place all of the non-marinade ingredients, except the gluten, into the food processor and process until creamy. Taste to see if you like the spice level, sweet level
Put the mixture into a mixing bowl and add gluten, mix with spoon until it forms a dough that you can knead together, while adding a little more, and a little more gluten, until it is the shape of a small ball
Place the "seitan pepperoni dough" into a slow cooker (make sure there is a little water in the bottom of the slow cooker, then place either corn husks or kale leaves or cheese cloth, something that the pepperoni can rest on without sticking to the bottom of the slow cooker), cover and let cook all day--make sure you are home and keep checking on the water level at the bottom and perhaps flip the seitan once, this is better overcooked than undercooked and can take up to 6 hours depending on the size of your "seitan roast"
Once the seitan is hard and cooked, you can cover and refrigerate until cold
Marinade: preheat oven to 200 degrees
Slice your completely cooled "seitan roast" into very, very thin slices
place parchment paper or foil on the pan
use enough of the soy sauce, oil, sweetener mixture to coat the bottom of the baking pan
place your pepperoni slices into the marinade and bake at 200, slow, flip occasionally until the slices have soaked up the marinade and are more like jerky in texture
USES...pizza, calzones, use on flat bread or crackers (its delicious)
