TVP or not TVP? That is the que-seitan.

Luciana sent me two packages of Daiya, because I swooned my butt off after getting a chance to try some while at Joni‘s earlier this month. I shall never swoon again: I feel guilty when friends spend their hard-earned cash on me, but…Daiya is rather swoon-worthy. And that’s coming from someone who used to be hooked on cheese (Switzerland, anyone?), but who found herself not even missing cheese anymore after a few years of eating vegan feasts.

I think it smells and tastes like Tofutti slices, except without the hydrogenated crap. It’s good vegan cheese, but the husband claims it’s not true to form just yet. Wherein you find out he is just as annoying as I am…
In my opinion, it needs just a bit more oomph to be truly exceptional. Maybe a pinch more salt? Some maca powder? Something! But it’s almost there, and I would bathe in it if I could.

Pizza was of course number one on the to-do list, so I made these crumbles using a trimmed down list of the spices Joni came up with for the TVP version, and simply followed the seitan chorizo crumbles method. I’m not a fan of TVP personally, that’s why I decided to give it a go with seitan instead. Update: Made these with TVP (with trimmed down list of spices like here) and am now a convert.

A note on heat: cayenne pepper heat levels depend on the brand, so start small and build up from there, to make sure the pepperoni isn’t too spicy for your tastebuds.

Seitan Pepperoni Crumbles:

1 cup (144 g) vital wheat gluten
1/4 teaspoon ground black pepper
1/4 teaspoon fine sea salt
1 tablespoon (7 g) paprika
1 tablespoon (8 g) garlic powder
1/2 teaspoon red pepper flakes
1 teaspoon Sucanat
1 teaspoon dried basil
1/2 teaspoon cayenne pepper (I usually use 1 teaspoon, but mine appears to be milder than most)
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) liquid smoke
1/4 cup (60 ml) water, a touch more if needed, 1 tablespoon (15 ml) at a time

Combine gluten and spices in a medium bowl.
Place oil and liquid smoke in a frying pan. Combine with dry ingredients, using a spatula. Add water and start mixing it all in, using your fingertips, crumbling the mixture between your fingers until no dry spots are left. Add a touch more water if the mixture is too dry.
Start frying the crumbles on medium heat, breaking apart the eventual larger crumbles, and stirring constantly for 8 minutes, or until just browned up.

Yield: About 2 1/2 cups (312 g)

  • Valerie says:

    I’m going to be trying Daiya cheese soon; can’t wait! That crust looks really yummy – can I ask which recipe you used for it?

    • Celine says:

      I just threw a buncha things together for it. let’s see:
      3/4 cup water, lukewarm
      1 1/2 teaspoons active dry yeast
      1 tablespoon light agave nectar
      2 tablespoons olive oil
      1 cup white whole wheat flour, more if needed
      1 cup all-purpose flour
      1 teaspoon fine sea salt
      Combine water, yeast, and agave. Let bubble up. Add oil. Combine flours and salt in large bowl. Add wet ingredients, stir until combined. Start kneading on a lightly floured surface, adding more flour if needed, without overdoing it: dough shouldn’t become too dry. Knead for about 8 minutes, until smooth and pliable.
      Lightly coat large bowl with a tiny amount of oil. Swish dough around to coat. Cover and let rise 90 minutes.
      Punch down dough. Shape into a disk in a 10-inch, cornmeal-coated cast iron skillet. Add toppings, Let rest another 30 minutes. Bake at 400 degrees for 24 minutes or until the edges are golden brown and crispy.

      • Celine says:

        for an even crisper crust, warm the skillet as you heat the oven, “cornmeal” it, transfer the pizza on it and bake. forgot to say that last night, because I’m clearly out of it.

  • Jojo says:

    Yum, Daiya’s meant to be coming to the UK this year, I hope it hurries up!

  • Rosa says:

    It looks really scrumptious! I’ve never tasted seitan…



  • Andrea says:

    I made this today for the cookbook and it’s already disappeared!

  • That pizza looks amazing!
    A pizza like this is on my “make soon” list for sure!