rants & recipes

This past weekend, we made pizza. I wanted to try a new "meat" recipe for topping as the last crumbles I made for pizza didn't have enough flavor. So I combined this recipe with this one and made some "pepperoni" ... I thought the flavor and spiciness of these sausages increased, over a couple of days "” pizza leftovers are the best! "” so if I make this again, I may try to make it ahead a few days. While spicy and flavorful, it sort of lacked a bit of the classic pepperoni flavor - I'm not quite sure what to do, to improve that. But even as is, this will likely become my go-to pizza "meat".

Ingredients

• 2 1/2 cups vital wheat gluten
• 1/2 cup nutritional yeast
• 4 tsp black pepper
• 1 tbsp paprika
• 2 tsp smoked paprika
• 2 tsp salt
• 2 tsp crushed fennel seeds
• 1 tsp crushed anise seeds
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dry mustard
• 1 tsp black mustard seeds
• 1 tsp ground cumin
• 1/2 tsp red pepper flakes
• 2 tsp smoke
• 1 tsp marmite
• 4 tbsp ketchup
• 2 tbsp nut butter
• 2 tbsp oil

Instructions:

1. Combine dry ingredients.
2. Combine wet ingredients, add to dry and mix until combined.
3. Form into two logs and wrap in foil.
4. Bake in preheated to 325 degree oven for 45 minutes.
5. Turn and continue to bake for 30 more minutes.