I read somewhere that a chef used tapioca pearls in a dish to mimic fat. Intrigued, I delved a little deeper into the subject, and found that vegans were already using them in seitan to improve texture. I also found that you must use instant tapioca, so that it would actually cook through properly. The tiny beads are barely recognizable in this, but I think it does add more softness and a little "bounce" to the texture. Also, it does mimic the fat left on the tongue after eating salami.
This recipe tastes A LOT like salami, and slices thin (not paper thin, but pretty thin)!
Ingredients:
1 C. celery, chopped
1 C. yellow onion, chopped
pinch of salt to saute
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3/4 C. water
2 cloves garlic
1/4 C. soy sauce or tamari
1/2 tsp. salt
2 tsp. liquid smoke
3 T. tomato paste (can substitute with ketchup)
2/3 C. nutritional yeast flakes
1 tsp. fennel seeds
1 T. smoked paprika
2 T. extra virgin olive oil
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1/2 C. minute tapioca pearls
2 tsp. whole black peppercorns (or cracked if you prefer)
2 C. vital wheat gluten
Spinz:
Without any oil, saute the celery and onion with the pinch of salt in a non-stick skillet until tender.
Transfer to a food processor with water, garlic, soy sauce, salt, liquid smoke, tomato paste, nutritional yeast, fennel, paprika, and olive oil. Blend until pretty smooth (no big chunks).
In a mixing bowl, mix tapioca pearls, peppercorns, and wheat gluten. Add the wet mixture and mix until it becomes a stiff dough. Get your hands in there and knead it until everything is well incorporated. Roll into a couple of tubes and wrap tightly in aluminum foil. Steam or pressure cook until firm (about 45 minutes) with indirect water. (Optional for dryer texture) Remove from foil, brush with olive oil, and bake for 30 minutes in the oven, turning mid-way through. Let cool a bit before cutting.
