DELICIOUSLY GREASY VEGAN PEPPERONI
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- čas přidán 12. 06. 2022
- This vegan pepperoni is DESIGNED for pizza, made specifically to render out fat, just like animal based pepperoni, all over the pizza when cooked and not dry out. After searching high and low, and testing a ton of different recipes, this one stands as my personal favorite plant based pizza topping.
COME HANG OUT:
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SPECIAL THANKS:
To Natalia Sartre and her amazing original recipe which you can find here: seitansociety.com/recipes/pep... also shout out to Robert Corridoni for sharing his great ideas during the recipe testing process.
GEAR:
Food processor: amzn.to/3AD1V3s
Chef's knife: amzn.to/3jMvCIl
Storage containers: amzn.to/3jNkQSb
Heavy duty aluminum foil: amzn.to/3AnNBLZ
MSG: amzn.to/3Cr2Sfs
Vital Wheat Gluten: amzn.to/3lWjgjG
(Above are affiliate links)
RECIPE:
Fatty Dough:
-Wet:
- 40g water
- 30g oil
- 1 Tbsp ACV
- Dry:
- 50g VWG
- 1 tsp Garlic powder
- 2g Methylcellulose HV
Red Dough:
- Wet:
- 140g Water
- 60g Neutral Oil - 80g
- 60g tomato paste
- 7-8 drops red food dye
- 1 Tbsp Apple Cider Vinegar
- Dry:
- 2 tsp whole fennel Seeds
- 1 tsp Mustard Powder
- 2 tsp Paprika
- 1 Tbsp Brown Sugar
- 1 Tbsp Onion Powder
- 2 tsp MSG
- 1 tsp Salt
- 1-2 tsp black pepper
- 2-4 tsp Red Pepper Flakes
- 2 tsp garlic powder
- 6g Kappa Carrageenan
- 150g Vital Wheat Gluten
Other:
- 20g/2 Tbsp orzo
Create the fatty dough by combining the wet and dry ingredients into a food processor pulsing until combined. Squish back together and set aside.
Create the red dough the same way as the fatty dough, pulse in a food processor and then combine into a ball.
Let both rest for at least an hour. While you wait, make the orzo.
Use a knife or a food processor to gently combine the red and white doughs. In the video I went a little too hard and wish I would have just pulsed to combine or simply used a knife so that I could see more of the white dough in the final product.
Dice up your orzo, roll the dough out into a large oval about a half inch thick, and then sprinkle your orzo on top. Use your hands to make sure there are no large clumps of pasta.
Gently roll the dough starting with the the long side trapping the orzo inside until you have a long sausage. Cut the sausage as needed so that it will fit in your steamer or pressure cooker and then optionally wrap in rice paper making sure to puncture the wrapping so that steam can release.
Pressure cook for 1 hour or steam for 2.5 hours. Place as a topping on your favorite pizza recipe and enjoy! - Jak na to + styl
Absolutely FANTASTIC!!!!
Made these and they were such a hit, my non vegan family who usually hates my food loved them too 🤣 one batch was able to make 3 small rolls that fit in my pressure cooker. I used thinly sliced pepperoni on pizza after resting it a day, and snacked on it with crackers and vegan cheese after air frying some for a few minutes. Definitely making this again, and perhaps adding a touch of anise powder next time :) thinking of trying your chicken filet recipe next!
Go glad to hear that! Happy that your family enjoyed. Excited to hear how the anise goes! I bet that would be super good.
You're definitely one of my favorite vegan creators. Thanks for the great content!!!
Aw thanks so much! Glad you like it. Really appreciate it.
The orzo really adds to the visual appeal! Thanks for doing a test and comparison of the three different quantities of oil. Looks Yum!!!
Thanks! The oil was tough as I didn't want to add too much to hinder the gluten formation but I wanted the pep' to fry in its own oil.
I just had a really lackluster vegan pepperoni so I'm really glad you've posted this. Thank you VERY much! 😊
You're welcome. Hope you enjoy!
Bruh!! Looking really good. Another seiten recipe that’ll work to my advantage. Thanks for the lesson and continue to be inspirational.
Thanks! Will do!
Looks incredible!!!
Thanks!! 😁
I started watching you because of the ham and the "Be nice to each other" at the end of the videos 😄 Nice job!
So glad you found the channel and glad you like my motto :)
Love your video, good stuff!! Will try it soon :) thank you again for sharing! Subscribed!☺️🥰
Glad you like it. Let me know how it goes!
Amazing video! Would love to try making this
Go for it!
Looks amazing. We have a vegetarian garlic polony here in SA but they do not supply regularly so this would be interesting to try out. Thanks man. It's a lot of hard work amd research that goes herein. God bless
Thanks! Yeah - this was the result of quite a few failures. Really happy with the final product though!
I have to try this same method for a vegan Spanish chorizo! This was awesome
That it is a great idea! Let me know if you ever try it out.
the business industry lmao
looks great! can't wait to try it
It looks delicious!
Thanks so much ☺️
When I make the Gentle Chef's Grillin burgers, I like to mix the rehydrated TVP to the dry mix before mixing in the wet mix. I find it helps keep the pieces in the mix without falling out later when you're shaping. I'm sure you could do the same thing with your Orzo in this recipe!
Oh, this is a great idea. I love combining these technique ideas and will keep this in mind for future recipes. In my mind, these recipes are never "done" and love how they can be constantly improved through the community. I've never tried his grillin' burgers but you've inspired me! Now I just need to find my copy of that cookbook! Thanks Paul.
Actually that would be a correct method as is done on some recipes where the fruit raisins are coated in flour before being mixed into the dry.
I've done the tvp method like you.
We made and had this on homemade pizza recently… and it was the best vegan pizza I’ve ever had! So much better than the vegan pepperoni I’ve tried from the store.
Do you have a cookbook out yet???
Thank you
Awesome! Thanks for sharing! Do you happen to have the nutrition facts for this? Thx!!
Thanks! You know, I don't, but my guess would be that since the oil and gluten are the two major factors, that would be a good way to approximate.
Yummmm
Parchment paper works better than rice paper, and the foil wrap makes a good wrap to form the tubes of pepperoni.
This looks awesome! How come it requires so long to steam though? Normally I just steam my vegan pep for an hour without the pressure.
Did you try to steam it? Wondering if it works.
Great video! We featured your video this week on my website in our "Concessions" area! Link is in my bio!
Thanks, Madisin!
@@BoldFlavorVegan anytime!💚
Do you need to let it reste 8hrs for both pressure cooking and steaming methods?
Thanks!
As a general rule, I almost always rest seitan no matter the cooking method. I find you get better texture.
I'm gonna get some o that!
Do it! :)
which food processor do you recommend for working with seitan
This is the one I use and it works really well for this recipe and has always worked well with seitan.: amzn.to/3AD1V3s (FYI, this is an affiliate link meaning that if you click through it and end up buying, Amazon will give the channel a portion of the sale. Good way to support the channel at no cost to you)
Keep up the vegan content!
Will do!
I want to try this but I was under the impression you had to knead seitan a long time whereas you don't seem to knead it at all, am I misunderstand something?
Cool! I'm going to skip the orzo chopping and use Acini de Pepe pasta instead.
Very nice! I've heard that pasta works great too. Let us know how it goes!
Very cool🤓🎶
🙌
ok you used MSG, now we're talking! 💪this looks insane you just got a new subscriber bro! forgive the multiple comments, it's the ADHD I type as I watch lol keep up the good work.
Glad you found me! Just checked out your channel and love it :)
SO MANY STEPS😫
Will this sorta work using less oil
The less oil you use the more dry the final product will be.
Is it possible to sibstitute the vital wheat gluten?? Hope so...
Unfortunately no, sorry :/
this one is a nice one imo
if your reading this :o
I missed or didn’t understand the purpose of the orzo?
It's to replicate the fat
Visual appeal, I believe. Similar to how meat pepperoni has white flecks in it.
Looks like this already was answered, but yes, it is to add the visual appeal as well as more texture.
That's a heart attack pizza, but it's delicious AF.
Try making three small next time.
Surprised beet juice wasn’t used in place of dye
You can use that it will just likely come out more brown than red.
Looks like it's impossible to make vegan pepperoni without oil. I miss it.
I’ve seen recipes! Can’t vouch for them however. The goal of this recipe was to not be oil free. Unfortunately animal based pep is something like 90% fat. So it might not taste as close.
Has anybody tried making this without the methylcellulose?
I too am curious about this!
Great question. I'm going to try. I have agar agar. Heck flaxseed if we are trying to bind it right? Wouldn't those work? I read a blog I think it was called kitchen alchemy and they said methylcellulose didn't give vegan meat a more meaty texture But great as a binder. I've seen videos of people using agar as a binder and it works perfect too. Either way I'm going to use what I have in the kitchen I am craving pepperoni lol Thank you for this video
I was more interested in the cheese...
I did a melt test here: czcams.com/video/cmVk1cyM16o/video.html
@@BoldFlavorVegan Thanks! I missed that!
50 ingredients later....yikes
Unhealthy!! :-( no oil. Oil gives me heart disease.
know that with other recipes the use of vegan ingredients to create the realistic fat content in the recipes like the vegan ham & pepperoni is highly discouraged. The problem is that these recipes aren't meant to be everyday foods unless one likes the sound of their arteries snapping shut...🤣 🍕🍖(🫀💣!!!) =💀👻
So onto developing vegan meat recipes meant for responsible eating... 😋
Now, for one of my wish vegan recipes (Vegan Pork Tenderloin), I can see you (Mike) developing this recipe, using the vegan ham WTF & vegan butter steps. but then going on in also replicating the taste of pork.
Now for this part, I highly suggest using the following -
Shanngies has out a vegan powder called:
SHANNGIES PORK BROTH FLAVORING MIX.
The taste of this flavoring is absolutely the closest I have EVER found in any vegan pork flavoring. I would REALLY LOVE to see Mike tries his hand at this vegan pork tenderloin recipe & break the vegan pork tenderloin recipes code. A recipe that I have not really seen or tasted at this time...
Now. I have noted that others through disinclination or inability in obtaining this brand commercially, I still would highly recommend really making the effort in getting & using this flavoring (at least east once to determine the success of making their own flavoring. (p.s. Just for the record, right now I am working on inventing my own easy to make adaptation of this vegan pork flavoring, & it is NOT easy (although I am sure will be worth every bit the effort.
BTW: (Note: Be very sure before purchasing this product that its vegan (the manufacture makes both). Further, I did follow-up call Shanngies about this product.
For those interested, this product can be obtained directly through the SHANNGIE company online or can be found in some Asian markets.
I Know this text ran long, but still I would like to see Mike or others actually make a vegan pork tenderloin recipe that has all the components of taste, mouthfeel, and appearance of the nonvegan thing, but, of course, vegan. I believe that we all actually this close in this recipe development...
JUST THINK!- Another pig saver recipe! This time a "Pig-Saver Pork Tenderloin!" 💚🐷💚🐖
SO, Thank you to all for all your patience about this long text & hope it helps others (especially the pigs! 💚🐖).
This is a great idea - thanks so much Ridgley for the thoughtful comment. I looked up the ingredients of that flavor mix and it looks like the only thing hard to mimic would be whatever they use for the "artificial ham flavor" everything else is pretty easy as it is essentially that, soy sauce powder, and MSG.
As far as the fat content aspect, there are quite a few recipes online already for oil free vegan food for those that desire those types of recipes. My goal is to provide as realistic of an experience of those foods that they loved when they were pre-vegan, and meat is almost always very high in saturated fat, so it is a critical element. With that said, you can usually lower the oil content in seitan recipes, but if you do this, it just won't taste as good and will sometimes mess with the final texture as fat changes the way that gluten strands are formed.
A vegan Pig-Saver Pork Tenderloin sounds awesome! I put it on my idea list. If you try it would love to hear about any outcomes that you found successful.