Seitan pepperoni

Use the basic veggeroni recipe from here: http://blog.fatfreevegan.com/2007/04/veggeroni-seitan-pepperoni.html.

Ingredients

Dry ingredients:

• 1 1/4 cup vital wheat gluten
• 1/4 cup nutritional yeast
• 3/4 teaspoon salt
• 2-3 teaspoons Spanish smoked paprika
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes (use more for spicier pepperoni)
• 3/4 teaspoons mustard seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder

Wet ingredients:

• 2 tablespoons cashew butter (may substitute peanut butter or tahini)
• 2/3 cup water
• 4 tablespoons ketchup or tomato sauce
• 1 teaspoon Liquid Smoke
• 1/4 teaspoon agave nectar (optional, but definitely use if you use tomato sauce)

Instructions

1. Preheat oven to 325 F. Mix dry ingredients in a large bowl. Put the cashew butter in a smaller bowl, and slowly mix in the water. Add the remaining wet ingredients to the small bowl and blend well.
2. Pour the wet mixture into the dry, stirring well (use your hands if necessary). Remove from the bowl and knead for a few minutes, making sure ingredients are distributed well.
3. Roll into a log shape, about 7 inches long. Place the log on foil and roll it up in the foil, twisting the ends to seal. Bake for 1 hour and 15 minutes, turning over after 45 minutes.
4. Remove from oven and unwrap to cool. Slice as needed and store leftovers wrapped in plastic wrap in the fridge.

I love this recipe as is. To kick it up an indulgence notch, I made up this marinade:
equal-ish pts. tomato sauce or thinned paste and a vinegar-style BBQ sauce (or: 3 pts cider vinegar to 1 pt. standard BBQ sauce), generous splash of liquid smoke, couple TBS of sage-mushroom olive oil. A thin slice, brief marination, and quick fry makes a treat.