Veggeroni (Seitan Pepperoni)

Ingredients

• 0.3 teaspoon agave nectar (optional, but definitely use if you use tomato sauce)
• 1 teaspoon pepper black freshly ground
• 2 tablespoons cashew butter (may substitute peanut butter or tahini)
• 1 teaspoon fennel seeds 
• 0.5 teaspoon garlic powder 
• 1 teaspoon liquid smoke 
• 0.8 teaspoons mustard seeds 
• 0.3 cup nutritional yeast 
• 0.3 teaspoon onion powder 
• 2 teaspoons paprika smoked spanish
• 0.5 teaspoon pepper red for spicier pepperoni (use more )
• 0.8 teaspoon salt 
• 4 tablespoons tomato sauce 
• 1.3 cup vital wheat gluten 
• 0.7 cup water 

Equipment

• bowl
• oven
• plastic wrap
• aluminum foil

Directions

1. Mix dry ingredients in a large bowl.
2. Put the cashew butter in a smaller bowl, and slowly mix in the water.
3. Add the remaining wet ingredients to the small bowl and blend well.
4. Pour the wet mixture into the dry, stirring well (use your hands if necessary).
5. Remove from the bowl and knead for a few minutes, making sure ingredients are distributed well.
6. Roll into a log shape, about 7 inches long.
7. Place the log on foil and roll it up in the foil, twisting the ends to seal.
8. Bake for 1 hour and 15 minutes, turning over after 45 minutes.
9. Remove from oven and unwrap to cool. Slice as needed and store leftovers wrapped in plastic wrap in the fridge.