Makes approximately 3- 14×14 trays. I know you’re probably thinking, “squash? pepperoni? how on earth?”
No, I can’t make the squash meat but even my pepperoni eating husband and his non-squash eating friend enjoyed the pepperoni flavor of this vegan-friendly treat.
Whether you’re vegan or not, most store-bought pepperoni’s are HORRIBLE in terms of health. Fat, preservatives, whatchmacallit add-ins…no thank you.
Have flavor. Have health. Have fun.
1 Roma Tomato, coarsely chopped
2 tbsp Bragg’s Liquid Aminos
1 tbsp Extra Virgin Olive Oil
1 tsp Wet Mustard
2 tbsp Nutritional Yeast
2 tsp Paprika
½ tsp Cumin
½ tsp Onion Powder
½ tsp Garlic Powder
½ tsp Fresh Ground Black Pepper
½ tsp Sea Salt
Cayenne to desired heat (optional, if you like it hot)
Combine all ingredients except squash in a mini blender and blend until smooth.
Place sliced squash in medium mixing bowl. Pour sauce over squash and stir to evenly coat. Make sure you get it all over your squash!
Place coated squash on a lined or mesh dehydrator screen (some of the sauce may stick to the mesh and give you grid marks on the back but drying on the liner will take longer.)
Dry at 115° for 2½ hours or until desired consistency. You want it flexible, not quite chewy but just starting to get a touch leathery like pepperoni. You may also let these dry until crispy for some pretty tasty, kicked up squash chips.
Heat oven to lowest setting. Place separated slices on lined cookie sheet and place in oven. If your oven doesn’t go down to 200° or 250°, you may have to prop the door open (nothing flammable anywhere near it, of course). Check squash after an hour. If it’s not close to “rubbery” or chewy, leave it in a little longer. Check after 30 min. Remove when desired consistency is attained. You may also let these dry until crispy for some pretty tasty, kicked up squash chips.
Use on a sandwich, in wraps (such as in one of my pizzeria wrappers), or eat alone as a snack (I totally ate the heck out of these as a snack).