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From: Deborah (Recipes.vegsource.com)
Subject:         Re: Pepperoni, Salami, etc.
Date: March 20, 2012 at 9:01 pm PST

In Reply to: Pepperoni, Salami, etc. posted by susan on March 17, 2012 at 5:36 am:

Pepperoni

From "Vegan Vittles" by Joanne Stepaniak
(used with permission)

Dry Ingredients:
1 & 1/2 cups instant gluten flour
1/2 cup nutritional yeast flakes (Red Star Vegetarian Support)

Seasonings:
1 Tbs paprika
1/2 tsp ground cumin
1/2 tsp dry mustard
1/4 tsp onion granules
1/4 tsp ground black pepper
1/8 tsp cayenne

Liquid Ingredients:
3/4 cup water
4 Tbs tomato paste
2 Tbs soy sauce
2 Tbs olive oil
3 cloves garlic, pressed
1 tsp salt

Place flour, nutr. yeast flakes, and seasonings in large mixing bowl, and stir together.

Place water, tomato paste, soy sauce, oil, garlic, and salt in a medium bowl, and mix thoroughly. If there is still flour around edges, add small amount of additional water (1 - 2 Tbs only). You should now have a large, firm, spongy mass in the bowl (This is called Gluten).

Knead Gluten directly in the mixing bowl for about 1 minute, just to blend. Do not add any more flour.

Prhehat oven to 325 F.

Form Gluten into 2 long, thin logs. Wrap logs tightly in foil, twist or fold the ends, and place on a dry baking sheet (to avoid contact with foil, place sheet of parchment paper on foil before rolling Gluten in it).

Bake for 60 - 70 minutes.

Unwrap, transfer to cooling rack, and cool thoroughly (after cooking, Gluten is called Seitan).

When completely cool, wrap Seitan tightly in plastic wrap and chill in refrigerator several hours before eating. Slice into paper-thin rounds.

---

Deb's Tofu Pepperoni

1 block (12 - 16 oz) extra-firm Tofu, frozen 24 hours, then thawed
2 & 1/4 cups water
1/4 tsp ground cumin
1/4 tsp coriander
1/4 tsp dry mustard
1/4 tsp onion granules
Pinch of garlic granules
1 tsp salt
1/2 tsp black pepper
2 tsps paprika
1/8 tsp cayenne
1 Tbs tomato paste
1 tsp soy sauce
1/8 tsp liquid smoke
1 tsp veg oil

Press Tofu gently to expel water.
Cut into thin (around 1/8") slices.
Put remaining ingredients into a saucepan, and mix well. Bring to boil.
Add Tofu slices. Bring almost to boil. Turn down to simmer.
Cover. Simmer 30 minutes, stirring often (gently),
and pressing down lightly on Tofu to keep it in the liquid.

Store Tofu slices and cooking liquid in covered container in fridge.

Use on pizza or in sandwiches.

To Use on pizza:
Drain slices well.
Use as a pizza topping (add for last 5 minutes of baking
so they don't get too tough).

To Use in sandwiches:
Fry briefly in a lightly-oiled frying pan
until beginning to get crisp.
Also good sliced and served cold.

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