Vegan Pepperoni - cooking recipe

Ingredients

Flavor
1/2 cup white kidney beans, rinsed and drained
1 cup cold water
2 tablespoons HP steak sauce or 2 tablespoons barbecue sauce
2 tablespoons tahini
1 tablespoon sugar
1 tablespoon smoked paprika
1 teaspoon salt
1 -2 teaspoon liquid smoke
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder
Grind
1 teaspoon whole anise seed
1 teaspoon red peppercorns
1 teaspoon green peppercorn
1 teaspoon crushed red pepper flakes
Last
1 1/4 cups vital wheat gluten

Preparation

Start the water in the steamer so it will be boiling when your ready. Finely mash the beans with a fork. Add the rest of the flavor ingredients and mix well.
Roughly grind anise seed, peppercorns, and red pepper flakes with a mortar and pestle. Add into mixture. You can taste the flavor now and ensure it is how you like it - it is fairly concentrated at this stage so don't be alarmed. Add more spice if you prefer it spicer or more liquid smoke if need be.
Add in wheat gluten and mix well with a fork. Divide dough into three equal portions. Shape each into a tube and wrap like a tootsie roll in heavy duty aluminum foil. Make sure to wrap it tightly by twisting the ends. Heavy duty foil is best to keep the pepperoni from bursting out of the wrapping when cooking (or just wrap a couple times with regular foil).
Steam for 45 minutes Cool and slice. You can use as is or also fry them up a bit on each side to make a crispier pepperoni.