Vegan Pepperoni Sausage (Seitan)

Ingredients

• 1.5 cups vital wheat gluten
• 1/4 cup garbanzo bean flour
• 2 tablespoons nutritional yeast
• 1/2 teaspoon all-spice (or a mix of nutmeg, cinnamon and clove to equal 1/2 teaspoon)
• 1/2 teaspoon paprika
• 1/2 teaspoon anise seed, crumbled
• 1/2 teaspoon fennel seed, crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fresh ground black pepper
• 1 cup vegetable broth (add more if too dry)
• 1 teaspoon olive oil
• 1/2 teaspoon liquid smoke
• 1/2 teaspoon vegan Worcestershire sauce
• 2 tablespoons Bragg’s Liquid Aminos (or soy sauce)
• Cooking broth: 3 cups water, 3 cups vegetable broth, and 1/4 cup low-sodium soy sauce

Instructions

1. Bring cooking broth ingredients to a boil in an uncovered pressure cooker.
2. Mix dry ingredients together n a stand mixer bowl
3. mix wet ingredients in a small bowl
4. Add wet ingredients to dry, mix well, then knead with the dough hook of the mixer for 5 minutes.
5. Break dough into half. Roll 4 small sausages and wrap individually in cheesecloth, tying ends with string. Take the remaining half and roll into a larger sausage and wrap in cheesecloth, typing ends with string.
6. Place in boiling cooking broth, cover the pressure cooker and bring to pressure.
7. Cook at pressure for 30 minutes.
8. Allow for a natural release.
9. Remove sausages from the broth to cool before handling or serving.
10. For pepperoni slices, freeze the sausage overnight and then use a food processor (use the slicing disc) for nice, thin spicy pieces of sausage.
11. Store whole sausage, in the cooking broth, in an airtight container in the refrigerator or in a sturdy bag for the freezer.
    

    Sometimes it's hard to make seitan pretty,