Great cold or hot!

20151008veggeronietrio  20151008veggeroniefrying

Recipe modified from Fat Free Vegan Kitchen: Pour the wet mixture into the dry
Dry ingredients:
2 1/2 cups wheat gluten (400 grams)
1/2 cup nutritional yeast
1 1/2 teaspoons salt
2 tablespoons Spanish smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1 1/2 teaspoons  mustard seeds
2 teaspoons fennel seeds
1 teaspoon garlic powder
1 tablespoon onion powder

Wet ingredients:
1/4 cup tahini, peanut butter or cashew butter
2 cups water
1/4 cup ketchup
2 teaspoons Liquid Smoke

Preheat oven to 325 F.
Mix dry ingredients in a large bowl.
Mix wet ingredients in a 3-cup measuring cup.
Stir the wet mixture vigorously and pour into the dry.
Mix well, turning out onto counter to mix with your hands.
Roll into 2 logs, about 1 1/2 inches in diameter, wrap them in foil, twisting the ends to seal.
Bake for 1 hour and 15 minutes, turning over after 45 minutes.
Remove from oven, unwrap, and cool on a rack.
Slice as needed and store leftovers wrapped in plastic wrap in the fridge. Keeps well for ten days. Texture improves after refrigeration.
Excellent on sandwiches, in burritos, and as fried side ‘meat’ with any dish.

Stir well Roll into a two logs
20080127veggeronimix 20080127veggeroniroll
Wrap in foil Bake at 325 degrees
20080127veggeroniwrap 20080127veggeronioven