Vegan Pepperoni (gluten and soy free)

Yields : 30 pepperonis
Prep time:30 minutes Total time: 2 hours

“Fat” Marbling

¼ cups konnyaku (konjac) also known as yam cake

1 teaspoon Sesame oil

1 tablespoon olive oil

INGREDIENTS

Dry Mix:

1 teaspoon garlic powder

1 teaspoon red chili flakes

1 teaspoon ground black pepper

2 teaspoons minced onions

2 teaspoons paprika

1 teaspoon salt

1/2 teaspoon sugar

½ teaspoon crushed anise seeds

½ fennel seeds

½ cup pea protein

¼ cup of beetroot powder

2.5 teaspoon konjac powder

1.5 teaspoons kappa carrageenan

1 teaspoons tapioca starch

1/4 teaspoon potato starch

Wet Mix

1 teaspoon tomato paste

2 teaspoons dijon mustard

2 tablespoons soy sauce

2 teaspoons liquid smoke

1 teaspoon molasses

1 cup of vegetable broth

INSTRUCTIONS

For this recipe I am using konnyaku or yam cakes to imitate the fat marbling. I have used it in a couple other videos and it works really well soaking up the oil and fat for this dish. Prepare yam cake by draining and boiling in hot water for 2-3 minutes.
Chop and add to a blender with the olive and sesame oil. Set aside.
In a large bowl mix together all dry ingredients.
In a separate bowl or blender mix together the wet ingredients.
Add to the dry mixture, then add in 1 cup of the chopped kojac pieces. It will be soupy at first but firm up as you mix. If it continues to be too wet add in more pea protein 1 tablespoon at a time, until a sticky dough forms.
Cut the dough in 2 and place on reusable cling wrap. Shape the dough then wrap and roll to smooth out all the cracks and bumps.
Next lay out a small piece of aluminum foil, remove the cling wrap, and tightly wrap twisting the ends to secure. Double wrap with another piece of foil tightly.
Next bring a large pot of water to a boil and simmer the pepperoni for 90 minutes. Flipping halfway through.
These can also be baked at 400 degrees for 60 minutes.but I found that the boiling method works best zto help retain the bright red color.
Once cooked, remove from the heat and allow to cool.
Unwrap the pepperoni and place in the fridge.
You can add these to pizza or pasta. If you like them crisp like I do, bake for another 10-15 minutes with the pizza. Or simply serve as is and enjoy.