
Seitan Pepperoni is an Italian hard sausage richly seasoned with onion and garlic, crushed red pepper, smoked paprika, and fennel seed. A pressure cooker (such as an Instant Pot) is recommended for preparation; however, oven-baking is also an option.
Servings | Prep Time |
1lb | 15min |
Cook Time | Passive Time |
115 | 8hours |
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![]() | Seitan Pepperoni is an Italian hard sausage richly seasoned with onion and garlic, crushed red pepper, smoked paprika, and fennel seed. A pressure cooker (such as an Instant Pot) is recommended for preparation; however, oven-baking is also an option.
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Ingredients
Dry Ingredient
- 1cup vital wheat gluten
Fresh Ingredient
- 4cloves minced garlic
Blender Ingredients
- 1/2cup water
- 3tbsp olive oil
- 3tbsp tamariYou can use soy sauce or Brag Liquid Amino also
- 2tbsp tomato paste
- 2tsp red wine vinegarOr Apple Cider Vinegar
- 2tsp smoked paprika
- 2 tsp organic sugar
- 2tsp whole fennel seeds
- 1 tsp crushed red pepper flakes
- 1tsp dry ground mustard
Servings: lb
Units:
Instructions
Dough Preparation
- Add the vital wheat gluten to a large mixing bowl. Set the minced garlic aside in a small dish.
- Process the blender ingredients until the fennel is coarsely ground.
- Pour the blender mixture into the dry ingredients, add the minced garlic, and combine thoroughly with a silicone spatula. Knead the dough in the bowl until it exhibits some elasticity, about 1 minute. Divide the dough in half.
Wrapping the Dough
- Lay a sheet of heavy-duty aluminum foil (12-inches long) on a work surface. Shape one portion of the dough into a slender log 6-inches long and place it near the edge of the foil.
- Lift the edge of the foil over the dough and begin rolling into a tight cylinder. Twist the ends tightly to seal. Bend the ends in half to lock them tight. Wrap in a second sheet of foil in the same manner. Repeat the shaping and double wrapping technique with the second portion of dough. When oven-baking, wrap each package in a third sheet of foil for reinforcement.
Pressure-Cooking
- Add 3 cups of water to the cooker and put the trivet stand in place. Add the packages, seal the lid, close the steam valve and cook on high for 1 hour. Turn the unit off but do not release the steam. Let the steam pressure release naturally for 30 minutes. Remove the packages to cool.
Oven-Baking
- Preheat the oven to 325 degrees F (170 degrees C). Place the packages directly on the middle rack and bake for 1 hour and 15 minutes. Remove the packages to cool.
Finishing The Pepperoni
- Refrigerate the packages for 8 hours to optimize texture and make thin-slicing easier. The pepperoni is ready to eat or use in recipes; it does not require any additional finishing. Slice thick or thin and use as needed.
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