This seitan is formulated to replace pepperoni when used in other food preparations. It’s great on a pizza or in a hoagie, and very low fat. My favorite is on a salad. The normal sour taste of the partially preserved, half rotting meat of traditional pepperoni is replaced with the flavor of wine vinegar. My wife says it doesn’t even smell like real pepperoni. She doesn’t realize that that is quite a compliment since she is a meat eater. Trust me, any healthy eating vegan or vegetarian will love this sausage.

Dry mix for a minute to combine. With the machine running slowly add the bulgur mixture. Allow to mix for about 5 minutes, stopping to scrape the sides if necessary. This can also be done by hand if you prefer. Just add the wet ingredients to the dry ones, ¼ at a time, then mix with a kneading motion for about 8 to 10 minutes.

Cut 4 pieces of aluminum foil about 7 inches long. (Regular 12 in. wide roll) Using a 1/3 c. measure, portion the mix by packing in firmly and leveling off the top with your palm, and drop (or scoop) them side-by-side on the foil. Shape them into sausages about 4 ½ inches long with a slight gap between them so that they can be separated after cooking. You need to leave about an inch on each end to allow room to close in the ends of the foil. Roll the foil away from you up and over the sausage and slightly tighten the sausage by gently pulling the roll towards you while holding the far edge of the foil in place with your other hand. Continue to roll the sausage away from you to the end of the foil. Fold in the ends (or twist) to seal the tube shaped package. Continue the process until all of the sausages are made. If your cooker is too small to have the sausages two wide, they can be wrapped individually.

Set the rack in the bottom of your pressure cooker or pressure canner and add hot water to a depth of 2 or 3 inches. Align the foil-covered sausages across the bottom in the water. If you have more than what will fit across the bottom, just start another layer. Add just enough water to submerge the sausages. Lock the cover, put the regulator into place, and cook at 15 # pressure for 15 minutes Use the rapid cooling method if allowed or recommended by the manufacturer of your cooker. Read and follow the instructions given with you pressure cooker / canner exactly.

Remove them from the cooker with tongs allowing them to drain by holding them up by one end for a few second. To store, leave the sausage wrapped in their foil and place in a plastic bag or container to refrigerate or freeze.