Ingredients
1 cup vital wheat gluten
2 tablespoons nutritional yeast
2 tablespoons tomato paste
2 tablespoons soy sauce or tamari
1 tablespoon olive oil
1 tablespoon maple syrup
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes (optional for heat)
1/2 teaspoon ground fennel (optional for flavor)
1/4 cup water (more if needed)
Instructions
Mix Dry Ingredients: In a large bowl, combine the vital wheat gluten, nutritional yeast, garlic powder, onion powder, smoked paprika, black pepper, red pepper flakes, and ground fennel.
Combine Wet Ingredients: In a separate bowl, mix the tomato paste, soy sauce, olive oil, maple syrup, and water until well combined.
Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir until a dough forms. If the dough is too dry, add a little more water, a tablespoon at a time.
Knead the Dough: Knead the dough for about 3-5 minutes until it becomes elastic.
Shape and Wrap: Form the dough into a log shape and wrap it tightly in aluminum foil. Make sure it’s sealed well to prevent water from getting in.
Steam the Pepperoni: Place the wrapped log in a steamer basket over boiling water. Cover and steam for about 30 minutes. If you don’t have a steamer, you can boil a pot of water, then place the log on a heatproof plate and set it above the boiling water, covering it with a lid.
Cool and Slice: After steaming, let the pepperoni cool completely. Once cooled, unwrap and slice thinly.
Store or Use: You can use it right away on pizzas, sandwiches, or salads, or store it in the fridge for up to a week.
