Seitan Chorizo

Name: Seitan Chorizo
Ingredients: 1 1/2 cups vital wheat gluten; 1/4 cup chickpea flour; 2 tablespoons nutritional yeast; 2 teaspoons cumin; 1 teaspoon coriander; 1 teaspoon paprika; 1 teaspoon dried ancho chile powder (or to taste); 1/2 teaspoon turmeric; 1/2 teaspoon pepper; 1 dried red chili pepper (or 1 T red pepper flakes); 4 large garlic cloves, minced; 1/4 cup fresh cilantro, minced; 2 tablespoons apple cider vinegar; 2 tablespoons Braggs liquid aminos; 1 teaspoon olive oil; 1/4 teaspoon liquid smoke; 1/4 cup tomato paste; 1 3/4 cups vegetable broth (I used low sodium)

18 ingredients

7 steps

Ingredients

1 1/2 cups vital wheat gluten
1/4 cup chickpea flour
2 tablespoons nutritional yeast
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon dried ancho chile powder (or to taste)
1/2 teaspoon turmeric
1/2 teaspoon pepper
1 dried red chili pepper (or 1 T red pepper flakes)
4 large garlic cloves, minced
1/4 cup fresh cilantro, minced
2 tablespoons apple cider vinegar
2 tablespoons Braggs liquid aminos
1 teaspoon olive oil
1/4 teaspoon liquid smoke
1/4 cup tomato paste
1 3/4 cups vegetable broth (I used low sodium)

Directions

1

In medium bowl, stir together garlic, cilantro, and liquids.
2

In a large bowl, stir together all dry ingredients. Add the wet to the dry mixture and stir until just combined.
3

Knead dough for 2-3 mins, then let rest for 10 minutes.
4

Meanwhile, pre-heat oven to 350*F. Tear apart 4 squares of aluminum foil (approximately 8 inches long).
5

Divide dough into 4 equal pieces and form logs on each of the foil pieces. Roll them long-ways, twisting the ends to firmly secure the logs. (Note: Do not to wrap too tight in case of an expansion/explosion.).
6

Place the wraps on a baking sheet and cook for 60-75 minutes They will feel more firm when you remove them from the oven. Allow to cool for at least 40 mins, or overnight. (I recommend overnight - it firms up in the fridge and the flavors come together nicely.).
7

Makes 4 sausages, or 8 servings.