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Seitan Pepperoni

Posted on November 12, 2020


Recipe provided by Chef Suzi Gerber

Suzi’s note: “This can be spiced however you desire, but the spices in this recipe, like paprika and Italian herbs, complement the wheat and beans, making them not only more digestible, but making nutrients and minerals like iron more absorbable, too.”


  • 2 c. white beans or chickpeas
  • 2 tsp. salt
  • 1 tsp. onion powder
  • 2 tsp. garlic powder
  • 2 tsp. paprika (smoked, hot or both)
  • 1 tsp. black pepper, ground
  • 1 tsp. black pepper, coarsely ground (optional)
  • 1 tsp. fennel seeds, cracked
  • 1 tsp. yellow mustard seed, cracked and crushed
  • 1 tsp. crushed red pepper (or more to taste)
  • 1 tbsp. Italian spice herb blend
  • 2 tbsp. tomato paste
  • ¼ c. olive oil
  • ¼ c. chickpea or all-purpose flour
  • 1¾ c. gluten
  • 1 c. vegetable broth


Smash the beans in a bowl with the spices and herbs until all are broken and chunky and the spices are mixed throughout. Add the tomato paste and oil and mix. Add the chickpea flour. Slowly add the gluten flour, ½ c. at a time, mixing as you go. Pour in the vegetable broth and let the dough mix absorb the liquid, turning the batter over and over until the liquid is completely absorbed. Turn out the dough on a floured board to knead for 2 minutes. Let rest for 10 minutes. Knead again for 2 to 5 minutes, shaping into long sausages, and rolling until smooth and no longer sticky.

Wrap the sausages in lightly greased tinfoil and steam in a steamer basket over boiling water for 20 to 25 minutes, checking after 15 minutes for desired firmness. (For dryer and firmer pepperoni, cook longer, up to 35 minutes.) Let cool and slice to desired thickness, storing in a mixture of olive oil, cracked black pepper and paprika until ready for use. Store at room temperature for up to two days or in the refrigerator for up to one month. Extra sausages can be frozen whole for up to six months.

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