• Finely chop the Lion’s Mane mushroom and set aside.
• In a large bowl, mix the vital wheat gluten, nutritional yeast, paprika, granulated garlic, minced onion, oregano, basil, red pepper flakes, fennel, salt, pepper, and Lion’s Mane.
• In another bowl, combine the liquid smoke, coconut aminos, water, tomato paste, and avocado oil.
• Pour the wet ingredients into the dry ingredients and knead until a dough forms (2-3 minutes).
• If too wet, add a little more vital wheat gluten.
• Preheat a steamer pan.
• Divide the dough into two pieces.
• Roll each into a pepperoni roll shape and wrap 2-3 times with parchment paper, twisting the ends tightly.
• Steam the wrapped pepperoni for 30 minutes, flipping every 10 minutes, and ensure the pan has enough water.
• Let the pepperoni cool slightly before slicing.
• Chop the pepperoni and cook in a pan with pizza sauce and truffle oil on low for 5-7 minutes.
• Place the mixture on wonton wrappers with mozzarella, seal with water, and air fry or fry.
• Enjoy with pizza sauce or as desired.

Enjoy!

TIP: Store in the refrigerator, wrapped in parchment paper and in a sealed container, if not serving immediately. For a smoother pepperoni, blend all dry ingredients and chopped Lion’s Mane in a food processor.  

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