Vegan Seitan Chorizo
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
160 kcal
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Course
Main Course
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Cuisine
Mexican
Vegan Seitan Chorizo
Description
This Vegan Seitan Chorizo recipe starts with a dry mix of vital wheat gluten, nutritional yeast, chickpea flour, and spices that provide the characteristic smoky and spicy chorizo notes. Wet ingredients including tomato paste, apple cider vinegar, peanut butter, soy sauce, and water are combined and then kneaded into the dry mix to form a dough. The kneading firms up the dough, which is then divided and shaped into logs. Wrapping the logs in parchment and foil secures shape and moisture during cooking.
The final product has a dense, chewy texture similar to traditional chorizo sausage. The blend of spices provides a balanced heat with smoky undertones. This seitan chorizo can be sliced or crumbled and used in various dishes requiring chorizo flavor without animal products.
Leftovers keep well in the refrigerator for up to six days and can be frozen with proper wrapping to prevent freezer burn. Thawing overnight in the fridge is recommended before use. Using a kitchen scale when measuring vital wheat gluten helps ensure consistent texture. Serving suggestions and preparation ideas can be found in the recipe post's "Ways to Use" section.
Ingredients
Dry ingredients:
- 1 ¼ cups vital wheat gluten see Notes for tips, 160 g - adjust if altering batch size
- ¼ cup nutritional yeast 22 g - adjust if altering batch size
- 3 tablespoons chickpea flour or other flour such as oat or all-purpose, 22 g - adjust if altering batch size
- 2 ½ teaspoons ancho chili powder or a chili powder blend
- 2 teaspoons smoked paprika
- 1 ½ teaspoons cumin ground
- 1 ½ teaspoons garlic powder
- 1 ¼ teaspoons sea salt fine, or mineral salt
- 1 teaspoon onion powder
- ½ teaspoon oregano dried
- ½ teaspoon ground cayenne pepper
Wet ingredients:
- 2 ½ tablespoons tomato paste
- 1 ½ tablespoons apple cider vinegar
- 1 rounded tablespoon peanut butter or other nut/seed butter
- 1 tablespoon soy sauce or coconut aminos for soy-free
- ¾ cup water
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
- Use a kitchen scale to weigh vital wheat gluten for accurate measurement; fluff and level when using measuring cups.
- Store leftover chorizo refrigerated for up to 6 days or freeze it well wrapped to prevent freezer burn.
- Thaw frozen chorizo in the fridge overnight before cooking or serving.
- Refer to serving suggestions in the recipe's "Ways to Use" section for practical ideas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 25g | 50% |
| Fat | 3g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 645mg | 27% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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