Seitan Chorizo
Smoky, spicy, and entirely plant-based, this Seitan Chorizo is a game-changer for vegan cooking. Made with vital wheat gluten, smoked paprika, and a bold blend of spices like chili powder and cumin, this recipe delivers the authentic heat and depth of traditional chorizo without any meat. Combined with tomato paste, soy sauce, and a hint of apple cider vinegar for tang, the dough is baked to perfection, resulting in a firm yet juicy texture that’s perfect for slicing, crumbling, or grilling. Ideal for tacos, pasta dishes, or breakfast scrambles, this protein-packed vegan chorizo is easy to make and stores beautifully for meal prep. Elevate your plant-based meals with this versatile and flavorful recipe that’s as satisfying as it is simple.
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Recipe Information
Ingredients
- 1.5 cups Vital wheat gluten
- 0.25 cups Nutritional yeast
- 2 teaspoons Smoked paprika
- 2 teaspoons Ground cumin
- 2 teaspoons Chili powder
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Cayenne pepper (optional for extra spice)
- 2 tablespoons Tomato paste
- 3 tablespoons Soy sauce or tamari
- 1 tablespoon Apple cider vinegar
- 0.75 cups Vegetable broth
- 1 tablespoon Olive oil
- 1 sheet Parchment paper or foil
Instructions
Preheat your oven to 325°F (160°C) and prepare a large sheet of parchment paper or foil for wrapping the seitan.
In a large mixing bowl, combine the dry ingredients: vital wheat gluten, nutritional yeast, smoked paprika, ground cumin, chili powder, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper (if using). Mix well to evenly distribute the spices.
In a separate bowl, whisk together the wet ingredients: tomato paste, soy sauce, apple cider vinegar, vegetable broth, and olive oil until fully combined.
Pour the wet mixture into the bowl of dry ingredients. Stir until the mixture starts to come together into a dough.
Use your hands to knead the dough in the bowl for about 2-3 minutes. The dough should be firm but pliable and slightly elastic.
Divide the dough into 2 equal portions if you want smaller sausages, or keep it whole for a larger chorizo log.
Shape the dough into a log or sausage shape and place it on the parchment paper or foil. Wrap the dough tightly, twisting the ends like a candy wrapper. Ensure the wrap is secure.
Place the wrapped seitan chorizo in a baking dish or directly on the oven rack and bake for 60 minutes, turning it halfway through to ensure even cooking.
Once baked, remove the seitan chorizo from the oven and let it cool slightly before unwrapping.
Slice, crumble, or store the seitan chorizo as desired. It can be refrigerated for up to one week or frozen for later use.
Nutrition Facts
Calories |
195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 1.4 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 358 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
