Seitan Chorizo (Crumbles or Log)

This Seitan Chorizo is a smoky plant-based meat made with vital wheat gluten. It’s perfect for charcuterie, tacos, burritos, pasta, or anywhere you’d use traditional chorizo. This vegan chorizo is no boil - it's super quick and easy!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 172

Author Elizabeth

Equipment

Glass Mixing Bowls

Ingredients

240 Grams Vital Wheat Gluten about 2 cups
15 Grams Nutritional Yeast about ¼ cup
2 Teaspoons Smoked Paprika
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1 Teaspoon Oregano
1 Teaspoon Cumin
¾ Teaspoon Chili Powder
½ Teaspoon Coriander
¼ Teaspoon Black Pepper
¾ Cup Water
½ Cup Soy Sauce or Liquid Aminos
1 Tablespoon Red Wine Vinegar can sub apple cider vinegar

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl mix all the dry ingredients.
Pour in the water, soy sauce, and red wine vinegar. Mix using a fork until crumbles start to form. Do not over mix - the more you mix the more the mixture will clump together. **see notes for log instructions
Place on the prepared baking sheet and break up any large chunks.
Bake 25-30 minutes until an internal temperature of 195°F is reached.
Let cool slightly. Then chop or tear any large pieces into ground chorizo sized pieces. Use in your favorite recipe!

Notes

For a vegan chorizo log:

Follow steps 1 and 2 above.

Step 3. Add the wet ingredients and stir until combined, then use your hands to give a few kneads.

Step 4. Form into 1-6 loafs. For smaller loafs, bake 30-40 minutes. And for one large loaf bake for 50 minutes. Look for an internal temperature of 195°F.

Step 5. Remove from the oven and let cool 10 minutes before thinly slicing with a serrated bread knife.

Nutrition