These vegan seitan chorizo sausages looks and taste like the real deal! Incredibly chewy and meat-like, they are bold in flavor and sliceable. This meatless sausage is also packed full of plant protein!
This seitan chorizo might be my new favorite seitan recipe! It is packed full of flavors, meat-like, and taste really similar to traditional Spanish chorizo. Plus, it is way cheaper than store-bought ones, which is definitely a win!
💚Why you will love this recipe
- Flavorsome, firm and sliceable - These vegan chorizo sausages will please even meat-eaters! It is equally as delicious as the classic ones.
- A great source of plant based protein - One sausage provides more than 30g of protein, making it incredibly filling and hearty.
- Versatile - These seitan chorizo pairs well with almost everything! You can top pizzas and salads with it, add it into soups and stews, or simply have it on its own as a high protein snack.
- Great for meal prep - They store well and freeze like a gem! You can easily double or triple the ingredients to make a larger batch.
🤔What is chorizo
Chorizo is simply a well seasoned sausage that is usually made from ground beef. It is especially popular in Spanish and Mexican cuisines.
Spanish chorizo - They are firm, sliceable sausages that are cured and fully cooked. They have a distinctive bright red color and flavor due to the addition of smoked paprika. They are usually added to soups, stews and in charcuterie boards.
Mexican chorizo - Unlike Spanish chorizo, this version is usually raw and have to be cooked before enjoying. Its texture resembles that of minced meat, and is usually higher in fat. It is usually used in tacos, burritos or along with onions and peppers.
If you have yet to catch on, we will be veganizing the Spanish version in this recipe!
🌭What is it made of
In this vegan chorizo sausages, we will be using both vital wheat gluten (aka seitan) and TVP to imitate meat.
Seitan is a really popular meat substituted that is made from vital wheat gluten. Unlike tofu and beans, it has an extremely firm and chewy texture that perfectly imitate that of meat. It is also a great binder and helps bind everything together in this recipe.
It is sometimes hard to find vital wheat gluten in groceries, but you can easily get them online through Amazon.
On the other hand, TVP is made from defatted soy flour, the byproduct of soybean oil production. Its texture is similar to that of minced meat. I also like buying my TVP online.
As seitan can be pretty tough and chewy on its own, tofu is added to provide moisture to ensure that the sausages are juicy and tender without the addition of oil.
Various seasonings, spices and aromatics are also used to give these seitan chorizo tons of flavor.
🧅What you will need
- Vital wheat gluten - Also known as gluten flour. Please DO NOT substitute it with other flour as it simply will not work!
- Tofu - Use extra firm tofu that have been properly pressed and drain. We usually use a tofu press as it is convenient and easy.
- Soy sauce - Can be substituted with tamari or shoyu.
- Cayenne pepper -Feel free to omit if sensitive to heat.
🔪How to make
Here is a quick view on the steps involved in making seitan chorizo. The full detailed instructions will be in the recipe card at the end of this post.
Start by sauteing your onion and garlic until fragrant.
Next, process all ingredients, except vital wheat gluten and TVP until smooth. In a large mixing bowl, mix together TVP and vital wheat gluten.
Pour in wet ingredients into dry and mix until everything is well incorporated. Knead the dough for 30-60 seconds to help the gluten develop.
Shape your dough into sausages, then wrap them in foil. You can then proceed on steaming them on stove, or in the Instant pot.
Let seitan chorizo cool down before slicing and serving.
- If you prefer firmer sausages, you can knead your seitan dough for longer, up to 5 minutes.
- To make sure that your vegan chorizo sausages are similar in size, you can weigh out the whole batch of dough, then divide the number by 4.
- If you are uncomfortable with aluminum foil touching your food, wrap sausages with a layer of parchment paper first, before wrapping them in foil.
- Do not worry if your seitan chorizo look soft right after steaming. They will firm up as they cool.
🍕How to serve
As mentioned above, these vegan chorizo sausages are extremely versatile! Here are a few ideas on how to use them:
- Pizza toppings - Slice them up thinly, and they can be used as a topping for pizzas or toastada!
- Salads - They are great as a salad topper, or you can also mix them into salads to make your meal higher in protein and heartier. I especially love mixing them into my creamy pasta salad.
- Soups and stews - These seitan chorizo gives your soups tons of flavor and texture! Try chopping them up, and add them to creamy soups like this pumpkin potato soup, or cheesy broccoli potato soup.
- In charcuterie or snack boards - Along with some sliced cucumbers, berries, nuts and vegan cheese.
❔Commonly asked questions
These vegan chorizo sausages can be refrigerated for 4-5 days, or frozen for up to 3 months. Let them cool down completely, remove them from foil and store them in sealed containers or storage bags before keeping.
To reheat, let frozen ones thaw completely overnight in the fridge, or on countertop for a few hours. You can then proceed on to grill, pan-fry or cook them however you like.
These vegan seitan chorizo are only mildly spicy. To dial up the heat, double the amount of cayenne pepper used. On the other hand, you can omit cayenne pepper if you are not a fan of spice!
Unfortunately, these vegan chorizo sausages are not gluten-free, as vital wheat gluten is one of the main ingredient in this recipe. It is close to impossible to substitute wheat gluten with other gluten-free alternatives.
🍽More vegan meat substitutes
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Vegan Seitan Chorizo
- Heat up a tablespoon or so of olive oil (or other neutral oil) in a non-stick pan. Once pan is heated, add in onion and saute for 3-4 minutes until translucent.1 medium onion
- Next, add in garlic and fry for another minute until fragrant.4 cloves garlic
- In the food processor, add in all ingredients except vital wheat gluten and TVP. (including cooked onion and garlic). Process until smooth.7 oz extra firm tofu, ¾ cup water, 1 ½ tablespoons smoked paprika, 2 tablespoons tomato paste, ½ teaspoon cayenne pepper, 2 tablespoons soy sauce
- In a separate bowl, mix together TVP and vital wheat gluten. Pour in wet ingredients, then knead the dough for 30 seconds to a minute.⅓ cup TVP, 1 cup vital wheat gluten
- Separate dough into 4 equal portions and shape them into sausages. Wrap it in the prepared aluminum foil and twist the ends like wrapping candies.
- To steam - Bring 1-2 inches of water to boil in a pot with the steamer basket inserted in. Once water starts boiling, transfer chorizo into the basket and place the lid on. Steam for 45 minutes.In the instant pot - Place a cup of water into the pot and insert the trivet. Place chorizo in and cook at high pressure for 23 minutes. Quick release pressure after the timer goes off.
- Firmer sausages - If you like your seitan chorizo to be firmer and chewier, increase the kneading time to 2-3 minutes.
- Wrapping a layer of parchment paper - If you are concerned with the foil touching your food, wrap your seitan dough in a layer of parchment paper before layering on the foil.
- Make it kid-friendly - Omit the cayenne pepper, and reduce the amount of paprika added, if needed. I do not recommend omitting paprika entirely, as it will yield bland and tasteless sausages.
- Allow them to cool - Seitan chorizo will appear soft after steaming but will firm up upon cooling. To further improve the texture, make them the day before and refrigerate them overnight before serving.
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.