Vegan Seitan Chorizo

Name: Vegan Seitan Chorizo
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 ¼ cups vital wheat gluten (160 g - adjust if altering batch size); ¼ cup nutritional yeast (22 g - adjust if altering batch size); 3 tablespoons chickpea flour (22 g - adjust if altering batch size); 2 ½ teaspoons ancho chili powder; 2 teaspoons smoked paprika; 1 ½ teaspoons ground cumin; 1 ½ teaspoons garlic powder; 1 ¼ teaspoons fine sea salt or mineral salt; 1 teaspoon onion powder; ½ teaspoon dried oregano; ½ teaspoon ground cayenne pepper; 2 ½ tablespoons tomato paste; 1 ½ tablespoons apple cider vinegar; 1 rounded tablespoon smooth peanut butter or other nut/seed butter; 1 tablespoon soy sauce; ¾ cup water

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6 servings
Calories
160 kcal
Course
Main Course
Cuisine
Mexican

Vegan Seitan Chorizo

Finn Russell

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You'll love this vegan chorizo for everything from appetizer platters to grain bowls to Taco Tuesday. No special equipment needed, pantry-friendly ingredients, and it's freezer-friendly in case you want to make a double batch!

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Ingredients

Servings

Dry ingredients:

1 ¼ cups vital wheat gluten (160 g - adjust if altering batch size) *see Notes for tips
¼ cup nutritional yeast (22 g - adjust if altering batch size)
3 tablespoons chickpea flour (22 g - adjust if altering batch size) or other flour such as oat or all-purpose
2 ½ teaspoons ancho chili powder or a chili powder blend
2 teaspoons smoked paprika
1 ½ teaspoons ground cumin
1 ½ teaspoons garlic powder
1 ¼ teaspoons fine sea salt or mineral salt
1 teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon ground cayenne pepper

Wet ingredients:

2 ½ tablespoons tomato paste
1 ½ tablespoons apple cider vinegar
1 rounded tablespoon smooth peanut butter or other nut/seed butter
1 tablespoon soy sauce or coconut aminos for soy-free
¾ cup water

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Instructions

Cut two, 12-inch pieces of aluminum foil, preferably heavy duty. Also cut two small pieces of parchment paper just large enough to wrap around each log of chorizo. The parchment prevents sticking and makes the foil package even stronger so you can tightly wrap the chorizo.
In a mixing bowl whisk together all of the dry ingredients. In a medium-size bowl combine the tomato paste, vinegar, nut butter, and soy sauce. Stir until smooth. Add the water and whisk to incorporate.
Pour wet ingredients into dry, and stir to combine. Use your hands to knead the dough for about 2 minutes. It will become more firm as you knead. Form into a ball and divide the dough in half. Shape each one into a log about 6 inches long. It's okay if they look a bit rough; they'll snap into shape inside the foil.
Place a piece of foil on a work surface, and place a piece of parchment on top, near the edge closest to you. Place one log of chorizo on the parchment. Optional step: for appearance and extra spice, lightly coat the outside of each log with freshly cracked black pepper. Wrap the chorizo as tightly as possible. Twist the ends closed like a candy wrapper. Do the same with the other piece and set both aside.
On the stovetop set up a steamer with a lid. If you don't have a designated steamer pot, there are other ways to build/create one. (Try a colander inside a large pot. Just make sure the water level is below the colander/basket.) Bring the water to a boil. Set the foil packages in the steamer, cover, and reduce heat to maintain a simmer. Cook for 40 to 43 minutes. To check for doneness, press the foil with tongs. They should feel very firm.
Remove the chorizo from the steamer and let cool for 5 to 10 minutes. Carefully unwrap the foil. Serve now, or let cool completely then store in an airtight container in the fridge. Note: if you prefer firmer seitan, the chorizo will firm up overnight in the refrigerator.

Notes

*I highly recommend using a kitchen scale to weigh vital wheat gluten. if you don't have one, whisk the VWG first to fluff it up. Then lightly scoop it up with the measuring cup and level off the excess on top. This is the best way to make sure you don't accidentally use too much.
Be sure to check out to the "Ways to Use" section in the post above for serving suggestions.
Store leftover vegan chorizo in the refrigerator for up to 6 days. It also freezes very well. Wrap to protect from air and freezer burn. Thaw in the fridge overnight before using.