Pepperoni Perfecto

Pepperoni Perfecto

Ingredients

• 1 cup vital gluten flour - see above
• ½ cup nutritional yeast flakes (Engevita, health food shops)
• 3 tbsp tapioca flour - see above

Spice mix

• 2 tsp smoked paprika
• 1 tsp ground fennel seed
• ½ tsp whole fennel seeds
• ¾ tsp onion powder
• ½ tsp allspice
• ½ tsp cayenne or mild chilli powder
• ½ tsp salt
• ¼ tsp black pepper

Wet mix

• ¾ cup water
• 2 tbsp tomato sauce or puree
• 2 tbsp olive oil
• 2 tbsp soya sauce 
• 1 tsp liquid smoke - see above (if you can't get it, use another 1/2 tsp smoked paprika)
• + 2 medium cloves garlic, crushed

Instructions

1. Preheat the oven to 180C/350F/Gas Mark 4. Fill a small but fairly deep baking tray - about 23cm/9inches long - with about 1cm/½ inch of water. Measure the spice mix ingredients into a small bowl and set aside. 
2. In a mixing bowl, sieve the vital gluten, tapioca flour and yeast flakes. Add the spice mix to it and stir everything well. In a smaller bowl, mix the wet mix ingredients together with the crushed garlic. Stir this into the dry ingredients and mix in very well. Knead the mixture thoroughly for 2-3 minutes.
3. Divide the mixture into two even-sized pieces. Roll them into fat sausages about 18cm/7inches long. Wrap them in tinfoil so they are completely sealed on the edge and at both ends.
4. Bake the logs for 30 minutes, then turn over and bake for another 30 minutes. Unwrap and let them cool for about 15 minutes then transfer to the fridge in the foil and let them firm up for about 1-2 hours. The pepperoni can be thinly sliced with a breadknife when cool.
5. Use as it is, eg on a pizza, or fry up as needed. Keep tightly wrapped in the fridge and use within 3-4 days. It will freeze for about a month.

Source: veganrecipeclub