5 from 21 votes
Vegan Seitan Chorizo
Vegan Seitan Chorizo is a plant-based sausage made by mixing vital wheat gluten, chickpea flour, nutritional yeast, and spices with wet ingredients like tomato paste and peanut butter. The resulting dough is shaped into logs and wrapped tightly in foil for cooking. This chorizo has a firm, chewy texture and smoky, spicy flavor from ingredients such as ancho chili powder and smoked paprika.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
6
servings
Calories:
160 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
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
Calories
160kcal
(8%)
Carbohydrates
11g
(4%)
Protein
25g
(50%)
Fat
3g
(5%)
Cholesterol
0mg
(0%)
Sodium
645mg
(27%)
Fiber
3g
(12%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 160
% 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.