The first 1000 people to click this link will get a one month trial of Skillshare to explore their creativity! skl.sh/sarahsvegan02211
Pre-save/pre-order our debut single, "I Know How to Breathe" (available 7/23) here: bit.ly/3hTmr82
✹ Recipes ✹
Tofu “Egg” Salad bit.ly/3ewKAAu
Vegan Cashew Mozzarella bit.ly/2UqsYiT
Seitan Pepperoni:
Ingredients
* 1/2 block super firm high protein tofu about 210 grams
* 1 tablespoon Better than Bouillon Not-Beef
* 2 tablespoons olive oil
* 1 teaspoon liquid smoke
* 1 tablespoon tomato paste
* 1 tablespoon cornstarch
* 2 large cloves garlic
* 1 teaspoon smoked paprika
* 2 teaspoons onion powder
* 1 teaspoon ground mustard
* 1 teaspoon fennel seed
* 1 teaspoon Italian seasoning
* 1 teaspoon ground coriander
* 1 tablespoon brown sugar
* 1/4 cup nutritional yeast
* 1/2 tsp black pepper
* 1 teaspoon red pepper flakes
* 1 cup vital wheat gluten plus extra as needed
Instructions
* Preheat oven to 350°F.
* Add all the ingredients except for the fennel seed and vital wheat gluten into the bowl of a food processor. Process until well-combined and smooth, scraping down the bowl with a spatula as needed to ensure everything is evenly blended.
* Add in fennel seed and vital wheat gluten. Process until all the gluten is absorbed (i.e. there are no dry patches in the mix). If the dough seems very wet or sticky, add an additional 2 tablespoons vital wheat gluten.
* Run the food processor for 3-4 minutes to knead the dough for you and rapidly develop the strength of the gluten. The dough will initially break into lots of different crumbles, but don't worry; over time they will come back together and form one large ball. This is how you'll know it's sufficiently kneaded.
* Split dough into two equal halves and shape into logs. Vary the thickness depending on how big you want your slices of pepperoni to be. Then wrap each log in a layer of parchment and a layer of aluminum foil, twisting the ends tightly like a Tootsie roll to seal.
* Place wrapped seitan logs in a baking dish, seam-side up. Pour in enough water to cover the logs halfway, then bake for 50 minutes minutes. At 25 minutes, flip the logs over using tongs and bake for another 25 minutes.
* Remove from the baking dish and allow them to cool entirely in the wrappers. The pepperoni will firm up considerably after 4+ hours in the fridge, so it's best to make it in advance so that it's easy to slice.
Minimalist Baker Pizza Crust bit.ly/3kwBSWM
✹ More Videos ✹
More Vegan Taste Tests → bit.ly/2Y1TBLP
What I Eat in a Day Playlist → bit.ly/32JPW3F
Recipe Tests + Cookbook Reviews → bit.ly/2StEMvm
Cook with Me! → bit.ly/2O7DK9H
Tofu Recipes → bit.ly/2CLTTsC
✹ Chapters ✹
00:00 Intro
00:22 Coffee
01:40 Breakfast (Tofu Egg Salad)
04:12 Sponsor Message
05:54 Eric tries the tofu egg salad lol
06:51 Easy chickpea dish for lunch
07:43 Vegan Mozzarella
12:05 Gluten-Free Pizza Crust
14:57 Pizza Assembly
15:30 Chocolate Mousse Experimentation
19:11 Outro + Single Release Announcement!!!
✹ Find Me! ✹
instagram: @sarahsvegankitchen_
recipe blog | sarahsvegankitchen.com/
podcast | anchor.fm/whatislifedude/
✹ Contact Me! ✹
for business inquiries → sarah@sarahsvegankitchen.com
✹ Fave Things ✹
the best vegan protein! use SARAH10 for a discount on your first purchase. it helps support the channel too. 💕 →bit.ly/2MUrmss
my video gear + cooking equipment → kit.co/SarahSullivan
I get all my background music from MusicBed! you can get a free trial here: share.mscbd.fm/sarahsvegankitc...
✹ About Me! ✹
Welcome to Sarah’s Vegan Kitchen! My name is Sarah Sullivan. I share vegan recipes, from healthy meal ideas to plant-based versions of comfort food dishes I used to love.
✹ Affiliate Disclosure ✹
When you make a purchase through my affiliate/referral links, you occasionally allow me to earn a small commission at no extra cost to you. Thank you for supporting this channel!