Vegan Paprika Mortadella

Ingredients for 4 servings:

• 200 g gluten
• 4 tbsp yeast flakes (fine yeast flakes)
• 2 tbsp instant vegetable broth (optional)
• 1 tbsp garlic granules
• 1 medium-sized bell pepper(s)
• 1 small onion(s)
• 1 tbsp flour
• 250 ml water
• 30 ml oil, neutral

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cold cuts without harmful nitrite curing salts

First, wash and deseed the bell peppers and peel the onions, then dice both. Sprinkle the flour over the diced ingredients and stir it in. The flour binds the liquid. Now add the gluten flour and stir it in well. Now you can stir in the spices. Please follow the order, otherwise your mortadella will be unevenly seasoned! Make a small well in this mixture. Pour water and oil into this well and mix everything thoroughly. To make it mix better, you can add half the amount of water first, but this is not absolutely necessary. Now you need to roll the finished mortadella dough first in baking paper and then in aluminum foil. I use the extra baking paper here because there is a lot of dough and the aluminum foil has often ripped while wrapping it. Now you just need to steam this roll for 1 hour. Then turn off the pot and let it cool. If you have heat-resistant fingers and want thick slices, you can also cut the mortadella right away! Since we stopped eating cold cuts containing harmful nitrite curing salts, we’ve been enriching our breakfast with vegan alternatives. One of them is this vegan paprika mortadella, which we’re currently eating a lot.