Baked Seitan Pepperoni {Vegan}

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I’m hoping this recipe will be another big step in our Get Real progress. Vegan pepperoni is one of the fake meats I buy occasionally for recipes (though I have had a little success with Zucchini Pepperoni). The spices in the infamous Seitan o’ Greatnessrecipe seem kind of pepperoni-y to me (and yes, pepperoni-y is completely a word…in my head). Now if this works out I’ll just need to find a good baked chickeny seitan recipe to use for our favorite chicken dishes.Baked Seitan Pepperoni
Adapted from Seitan o’ Greatness.
Ingredients

  • 1 1/2 cups vital wheat gluten
  • 1/4 cup nutritional yeast
  • 1 teaspoon salt
  • 2 teaspoons paprika
  • 1/4 teaspoons cumin
  • 1-2 teaspoons pepper
  • 1/8 teaspoons cayenne pepper
  • 1/8 teaspoons all-spice
  • 3/4 cup cold water
  • 5 tablespoons (3 ounces) tomato paste
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon minced garlic

Directions
Preheat oven to 325. In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.

Add the liquid ingredients to the dry ingredients. Mix well. I start out with a spoon and then switch to my hands. Knead for several minutes.

Form into a log 6 to 10 inches long (depending on desired slice circumference), wrap tightly in foil, twisting ends (I actually ended up wrapping mine more like a burrito). Bake for 90 minutes. Place it on a baking sheet or additional foil if you’re worried about leakage.

Unwrap and leave out to cool completely. Wrap in foil or plastic and refrigerate. Slice it to use as you wish. I highly recommend using a bread knife for the slicing. This seems to work best for seitan in my experience.

The Results
This was incredibly easy. I am completely in love with the baking process. I’ve only ever tried boiled seitan and CrockPot boiled seitan before (of which I loved the CrockPot process ever so much more). The baking is incredibly simple. Squish the stuff up, pop it in the oven and walk away for an hour and a half. Win!

This did come out a little bit too salty for my tastes to eat on its own. It reminded me a bit of that Hillshire Farms sausage log they used to give out in samples at the mall when I was a kid, but not as sweet. Next time I’m going to try cutting the soy sauce down to 1 tablespoon and see where that brings us.

This post is shared with Real Food Wednesday, Whole Food Wednesdays, Recipes I Can’t Wait to Try, What’s Cooking Wednesday, What’s on Your Plate?, What’s on the Menu Wednesday, Let’s Do Brunch, Works for me Wednesday, These Chicks Cooked, Recipe Link Party, Foodie Wednesday and Bake with Bizzy.

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Comments

  1. France@beyondthepeel says

    Thanks for coming by Whole Food Wednesdays and shraing this with us. You're so adventurous to try this. I think this just sounds so great. Have a great weekend Kristi

  2. April @ The 21st Cen says

    It's lovely to see a meat replacement with such natural ingredients. Thank you for sharing your Baked Seitan Pepperoni with Let's Do Brunch.

  3. Kelly Klepfer says

    Have you tried PPK's Chickpea Cutlets as a chicken sub? I haven't baked them but I'm sure they'd work. They are a nice chick fillet sub. Fat Free Vegan has a lemony steamed chick sub cutlet that's pretty fabulous, too.Thanks for the pepperoni recipe. I'm going to give this a try.

  4. Kristi says

    C. Michele, I think you could sub wheat germ and that the texture would be similar. The taste would be a little different, of course.