Pepperoni with Punch

I like pepperoni spicy so this recipe has a kick. If you’d like milder just reduce the red pepper flakes. If you’d like to punch it up, grind the red pepper flakes with the fennel seeds to bring out the heat.

Basic Sausage Recipe
1 ¼ cup vital wheat gluten
¼ cup nutritional yeast
½ cup white beans (navy, cannellini) mashed or blended
3 oz tomato paste
1 cup of vegetable stock
2 tbsp olive oil

Pepperoni Seasoning
1 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp red pepper flakes
1 tsp. ground mustard
1 tsp. ground fennel seed
1 tsp dried oregano
1  tsp dried thyme leaves
1 tsp dried basil leaves
1 tsp onion powder
1 1/2 tsp garlic powder
3/4 tsp anise seed, ground
1/4 tsp. salt
1/4 tsp ground black pepper

Mix together the wet and dry ingredients separately. Add the wet ingredients to the dry and mix together with your hands. The dough will come together quickly into a sticky ball. The dough should be wet but not stick to the bowl. Knead to ensure that the gluten is well developed.Form a single ball and cut into 6 equal pieces. Tear 6 pieces of tin foil about 8 inches long. Using your hands form each piece into a sausage shape about 1 ¼ inches wide by 5 inches long. Place the roughly formed sausage on the tin foil near a corner and roll it tightly folding in the sides as you roll to form a closed cylinder.

Place the wrapped sausages in a boiling steamer. Steam for 40 minutes at a medium heat. Once done, unwrap and seal in small freezer bags to retain freshness. These freeze very well.

Smoking Sausages
I have a Bradley smoker that’s great for any kind of vegan sausage. I use sweeter woods like cherry, apple or Bradley’s Northwest Blend. Smoke for 45 minutes at about 150F turning once halfway through.

Steaming
I use a Japanese ceramic steamer that goes directly on my stovetop. This works the best for me. You can use any steamer. Just ensure is has a good seal and single vent.