pepperoni

in testing phase

1/2 cup vegetable broth (low sodium)

1 tablespoon olive oil

2 tablespoons tomato paste

1 tablespoon vegan Worcestershire sauce

1 cup vital wheat gluten

2 teaspoons Italian seasoning

2 teaspoons smoked paprika

1 1/2 teaspoons granulated garlic

1 teaspoon ground coriander

1 teaspoon fennel seeds (lightly crushed)

1 1/2 teaspoons sugar

1 teaspoon salt

3/4 teaspoon cracked pepper (fresh, more to taste)

3/4 teaspoon granulated onion

1/2 teaspoon red chili pepper flakes

Put the wet ingredients in food processor and add dry ingredients slowly after blending in a separate bowl.  Turn the mixture out onto a clean work surface and knead together to form a dough. Shape into two long logs that will fit in your steamer basket. Roll the log up in foil twisting the ends closed so it looks like a large candy. Place in the steamer basket and cover. Steam for 45 minutes. The Pepperoni baloney will have expanded in the foil making a tight log.

Remove from the steamer basket and allow it to cool. Move to the fridge and chill completely before serving. When ready to serve just slice an enjoy! Store in the fridge in an airtight container for up to 1 week