I made this over the weekend and was very impressed. This was in Carey's recent post of Bryanna's
Seiten recipes. I have clipped this 'variation' and changed it into a single recipe.
Very recommended!
BRYANNA'S SEITAN "PEPPERONI" Makes 4 rolls
Be sure to let this refrigerate overnight or for a full day before using-the flavors really
multiply! This is tender, yest easy to slice thinly.
NOTE: If you are tempted to leave out the oil, this saves only about 90 calories per roll.
DRY MIX:
2/3 c. pure gluten powder (vital wheat gluten)
3/3 c. soy or chickpea flour, or soy protein (isolate) powder 3 T. oat bran 2 tsp. paprika 1 tsp.
EACH dry mustard, onion powder and WHOLE black peppercorns
4/2 tsp. Freshly-ground black pepper
5/2 tsp. Dried red chile pepper flakes,
6/2 tsp. Ground anise seed a pinch of ground allspice.
WET MIX: 3 T. soy sauce 2 T. ketchup 1 T. Asian (toasted) sesame oil 2 cloves garlic, crushed 1 tsp.
Liquid smoke enough cold water mixed with the above to make 7/8 c.
COOKING BROTH:
7/2 c. dry red wine (can be non-alcoholic) OR 1/4 c. balsamic vinegar PLUS 1/4 c. water 6 T. water 3
T. soy sauce
8/2 T. olive oil 2 cloves garlic, crushed
Preheat the oven to 325 degrees F.
Mix the dry ingredients in a medium bowl, blending well.
Mix the soy sauce, ketchup, sesame oil, garlic, water and liquid smoke , and then add to the Dry
Mix. Stir briefly. Divide into 4 equal portions and roll them on a clean countertop into 4 rolls
that will fit (all of them) into an 9x5 loaf pan, with a little room around each one for
expansion. (MrF note: I used two 1lb loaf pans with two rolls in each and the cooking broth split
between then).
Pour the Cooking broth over them. Cover the pan (use foil if necessary) and bake for 1 to 1 and 1/2
hours, turning every 15 minutes, or until all the liquid is absorbed.
Cool the rolls for at least 8 hours before using (you can freeze them). Slice thinly.