Since I mentioned how mild the Seitan O’ Greatness recipe was, Bazu gave me a heads up that I would probably want to increase the spice levels for the seitan pepperoni recipe. Thanks Bazu! Here’s what I did to adjust the spice levels: I used hot smoked paprika from the Spice House. I also doubled the black pepper, mustard seeds, fennel, garlic, and onion powder and used a scant tablespoon of crushed red pepper.
The spicy seitan pepperoni was delicious but I’ll still probably play around with the spices a little bit more.
Whole Spicy Seitan Pepperoni:
Sliced (use a serrated knife):
I used the pepperoni in “pizza subs” which I didn’t take a picture of because all you could really see was the bun with veggies on top and not much else. A pizza sub is slices of pan-fried spicy seitan pepperoni, vegan mozzarella cheeze (slightly melted), pizza sauce, mushrooms (I pre-cooked them), onions, green pepper, shredded romaine lettuce, and diced vine-ripe tomatoes on a toasted sub bun. YUMMY!
I’ll definitely make the pepperoni recipe again along with more pizza subs.