GET THE RECIPE: http://bit.ly/VeganPepperoniRecipe
Quick vegan pepperoni to fool any meateater. Respect the sausage!

LINKS:
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INGREDIENTS (for 1 sausage enough for 23 meals)

DRY INGREDIENTS
100g Vital wheat gluten
1 tsp Cracked black pepper (I actually did do 47 twists of the grinder)
1 tsp Crushed chillies
1.5 tsp Mustard powder
1 (conservative) tsp Salt
2 tsp Smoked paprika
1 tsp Garlic powder
0.51 tsp Mild chilli powder

WET INGREDIENTS
100g (100ml) cold water
1 Tbsp oil (I used olive)
1 Tbsp Tomato Puree

METHOD
1. In a mixing bowl, thoroughly combine the dry ingredients
2. Separately, mix together the wet ingredients until the puree has completely dissolved.
3. Pour the wet ingredients into the dry, use a spoon to combine them. Once a dough starts to form, use your hands to bring everything together.
4. Fashion the dough into a sausage shape, tightly roll up in a sheet of foil and twist the ends of the foil like a sweet wrapper as tight as you can. It can help to fold the ends of the foil over to prevent unraveling.
5. Get a pan of water simmering and stem your sausage for 45 mins.
6. Once steamed, unwrap from the foil, and allow to cool to room temperature. Then wrap in cling film, a ziploc or tupperware and keep in the fridge until completely cooled.
7. Slice into classic pepperoni slices for pizza or into bigger chunks to add to pasta dishes or similar.

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