This is a vegan adaption of the meat version which is eaten all over South America. These are made with a
heaps of spices to give a tangy and spicy flavour. These can be made to put in soups, stews, fry with potatoes
or vegetables or put in tacos too.
The Vegan Chorizo Seitan Sausages will last for 2 weeks in a tightly sealed container in the fridge or you can freeze it…
Makes 6 Chorizo Seitan Sausages
1 1/2 C gluten flour
1/4 C chickpea flour
3 Tbsp Red wine vinegar
4 Tbsp Tomato paste
2 tsp cumin powder
1 tsp coriander powder
4 tsp sweet paprika
3 Tbsp nutritional yeast
1 tsp cayenne chili powder
3 tsp oregano
1/2 tsp pepper
5 large cloves garlic, minced
3 Tbsp olive oil
1/4 tsp liquid smoke
1 1/2 C vegetable stock
In medium bowl, stir together garlic and liquids.
In a large bowl, stir together all dry ingredients. Add the wet to the dry mixture and stir until just combined.
Knead dough for 2-3 mins, then let rest for 10 mins.
Meanwhile, pre-heat oven to 350F/180C. Tear apart 4 squares of aluminum foil (approximately 8 inches/20cm long).
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: Don’t wrap them too tight in case of an expansion/explosion.)
Place the wraps on a baking sheet and cook for 35 mins. They will feel more firm when you remove them from the oven. Allow to cool for at least 40 mins, or overnight.