1 Main ingredient in this vegan pepperoni! No gluten No kneading

Name: 1 Main ingredient in this vegan pepperoni! No gluten No kneading
Total time: 45 min
Ingredients: ¾ cups Chickpea flour; 1 cup Broth or water; 2 tbsp Tapioca starch; 2 tbsp Tomato paste; 2 tbsp Soy sauce; 1 tbsp Nutritional yeast; ¾–1 tsp Fennel seed; 1 tsp Garlic powder; ½ tsp Onion powder; ½–1 tsp Onion, flakes; 1–1 ½ tsp Smoked paprika; ½ tsp Salt; 1 tsp Oregano, dried; ¼ tsp Black pepper; 1 tsp Maple syrup; 1 tbsp Oil; ¾ tsp Chili flake, flakes

By Vegan Richa · 45 min

Ingredients

Chickpea flour¾ cups
Broth or water1 cup
Tapioca starch2 tbsp
Tomato paste2 tbsp
Soy sauce2 tbsp
Nutritional yeast1 tbsp
Fennel seed¾–1 tsp
Garlic powder1 tsp
Onion powder½ tsp
Onion · flakes½–1 tsp
Smoked paprika1–1 ½ tsp
Salt½ tsp
Oregano · dried1 tsp
Black pepper¼ tsp
Maple syrup1 tsp
Oil1 tbsp
Chili flake · flakes¾ tsp

Instructions

Blend all the ingredients except the 1/2 teaspoon red pepper flakes until smooth and thick. Then stir in the flakes. Do not taste the raw batter, as raw chickpea flour is bitter.
Choose a method: pressure cooker, stovetop saucepan, or skillet.
Pressure cooker: pour the batter into parchment-lined mugs, glasses or a pan. Cover with foil and set in a trivet above 3 cups of water in the inner pot. Pressure cook 30 minutes and let the pressure release naturally.
Remove the containers and cool completely, about 1 hour or more, ideally 2–3 hours in the fridge until firm. If you used a non-cylindrical pan, shape the hot mixture into a log in parchment and chill it.
Once chilled, remove from the containers and slice.
Stovetop: cook the batter over medium heat, stirring constantly, until it thickens into a thick custard with lumps. Keep cooking 3–4 minutes more until the flour no longer smells raw. Let cool until handleable, shape into a log in parchment and refrigerate until fully cool. Unroll, slice and use or store.
Skillet: heat over medium, then reduce to medium-low. Add oil, spread it, and pour 1–2 teaspoons of batter per mini pancake. Cook 2–3 minutes, flip and cook 2 minutes more. For a full flatbread, pour 1/4 cup batter, spread evenly, cook partly covered 5 minutes over low heat if browning too fast, then flip and cook 3 minutes more. Cut into coins with cookie cutters.

Summarized from Vegan Richa's video. Watch it for the details.

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