You can use this spicy seitan for anything you’d normally use pepperoni for, on pizzas, in pasta dishes or sandwiches. As a side note, quite a few supermarket own brand pizza dough is accidentally suitable for vegans. I won’t say it’s vegan, because pizza dough lacks the sentience required to make such decisions about it’s nonexistent lifestyle. On to the recipe!
Yield; 350g of seitan/12oz (approx) 575kcal per cooked loaf/roll of seitan Cook time; 30 minutes
- 100g/3.5oz vital wheat gluten
- 20g/.7oz chickpea flour (a.k.a gram flour)
- 15g/.5oz nutritional yeast
- One tablespoon of smoked paprika
- One tablespoon of chilli powder (use whichever strength you like)
- One teaspoon of garlic powder
- Half a teaspoon of cayenne pepper
- 150ml hot water
- 30ml of soy sauce
- One tablespoon of liquid smoke
- One teaspoon of tomato puree
- Mix the dry ingredients together (the first 7 ingredients listed), mix the wet ingredients together (the last 4 ingredients listed), then combine the two in a mixing bowl.
- Knead the mixture well for five minutes. As you’re kneading you’ll notice the strands of gluten developing, and the mixture will become more firm.
- Place the dough onto a sheet of cling film, wrap into a sausage shape and tie off the ends.
- Bring a large saucepan of water to a boil, add in the wrapped seitan dough and immediately reduce the heat to low. Cook for 30-40 minutes, or until the seitan is firm.
- Once cooked, remove from the water, cut the cling film off the seitan and leave to cool to room temperature.
At this point it’s ready to slice and use. I thinly sliced mine and used it as pizza topping, along with mushrooms and red pepper. It worked really well.