Seitan Chorizo Crumbles
Transform your plant-based meals with these smoky, savory Seitan Chorizo Crumbles, a high-protein, vegan alternative that delivers bold flavor and an irresistible texture. Crafted from vital wheat gluten with a medley of spices like smoked paprika, cumin, and chili powder, these crumbles capture the rich, spiced essence of traditional chorizo without the meat. Simmered in vegetable broth for tenderness and optionally pan-fried for a crispy edge, this versatile recipe is perfect for tacos, pasta, breakfast scrambles, or grain bowls. Quick to prepare in under an hour, these crumbles are the ultimate make-ahead ingredient, staying fresh in the fridge or freezer for easy use in any dish.
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Recipe Information
Ingredients
- 1 cup Vital wheat gluten
- 2 tablespoons Chickpea flour
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Sweet paprika
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Chili powder
- 0.5 teaspoon Ground coriander
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Tomato paste
- 0.5 teaspoon Liquid smoke
- 0.75 cup Water
- 4 cups Vegetable broth
- 2 tablespoons Oil for frying (optional)
Instructions
In a large mixing bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, sweet paprika, smoked paprika, ground cumin, oregano, chili powder, ground coriander, salt, and black pepper. Stir well to combine the dry ingredients.
In a smaller bowl or measuring cup, whisk together the olive oil, soy sauce, tomato paste, liquid smoke, and water to create a wet mixture.
Pour the wet mixture into the bowl with the dry ingredients. Stir until a dough forms, then knead the dough for about 2 minutes to build up the gluten structure. Do not over-knead; the dough should be firm but pliable.
Break the dough into small, irregular crumb-like pieces with your hands for a rustic texture, or chop into crumbles with a knife.
In a large stockpot, bring the vegetable broth to a simmer. Add the seitan crumbles to the broth. Lower the heat to maintain a low simmer and cook the seitan for 30 minutes. Stir occasionally to ensure even cooking.
Drain the seitan crumbles and allow them to cool slightly. Pat them dry with a clean kitchen towel or paper towels to remove excess moisture.
If desired, heat 2 tablespoons of oil in a skillet over medium-high heat. Add the seitan crumbles and sauté for 5-7 minutes, stirring frequently, until browned and crispy around the edges.
Use the seitan chorizo crumbles immediately in your dish of choice or store them in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4731 mg | 206% | |
| Total Carbohydrate | 116.2 g | 42% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 18.4 g | ||
| Protein | 199.8 g | 400% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 2744 mg | 58% | |
*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.
