Seitan Pepperoni

• 1 1/2 cups vital wheat gluten flour
• 1/4 cup nutritional yeast
• 2 teaspoons mustard powder
• 2 teaspoons paprika
• 1 1/2 teaspoons crushed fennel seeds
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon crushed anise seeds
• 1/2 teaspoon white sugar
• 3/4 cup cold water
• 1/4 cup tomato paste
• 2 tablespoons olive oil
• 2 tablespoons liquid amino acid (such as Bragg(R))
• 2 teaspoons liquid smoke flavoring

1. Preheat oven to 325 degrees F (165 degrees C).
2. Mix vital wheat gluten flour, nutritional yeast, mustard powder, paprika, fennel seeds, salt, black pepper, garlic powder, cayenne pepper, anise seeds, and sugar in a large mixing bowl.
3. Stir water, tomato paste, olive oil, liquid amino acid, and liquid smoke flavoring together in a separate bowl or measuring cup. Stir wet mixture into flour mixture until dough is evenly mixed. Turn dough onto a work surface and knead until smooth; shape into a log that is 1 1/2 to 2 inches in diameter. Tightly wrap log in aluminum foil, twisting the ends to secure.
4. Bake in the preheated oven for 90 minutes. Unwrap pepperoni and cool to room temperature; store in refrigerator in an air-tight container or wrapped in plastic wrap.

vital wheat gluten flour, nutritional yeast, mustard powder, paprika, fennel seeds, salt, ground black pepper, garlic, cayenne pepper, anise seeds, white sugar, cold water, tomato paste, olive oil, liquid amino, liquid smoke flavoring

Taken from www.allrecipes.com/recipe/241963/seitan-pepperoni/ (may not work)