Vegan Seitan Chorizo

Partially sliced chorizo sausage on a chopping board with dish of mustard and ketchup beside.

5 from 1 vote

These vegan seitan chorizo sausages looks and taste just 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!

Prep Time15

Cook Time45

Total Time1

Course: Main Course, Side Dish

Cuisine: American, spanish

Diet: Halal, Vegan, Vegetarian

Servings: sausages

Calories: 199kcal

Author: Meesha

Ingredients

1 medium onion diced
4 cloves garlic minced
7 oz extra firm tofu pressed (about ½ block)
¾ cup water
2 tablespoons tomato paste
2 tablespoons soy sauce or tamari
1 ½ tablespoons smoked paprika
½ teaspoon cayenne pepper
⅓ cup TVP
1 cup vital wheat gluten

US Customary - Metric

Instructions

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.

Notes

Helpful tips

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.

Storing - Allow seitan chorizo to cool down completely, and remove the foil. They can be refrigerated in an airtight container for up to a week.

You can also store them in freezer bags, and freeze them for up to 3 months. Let them thaw overnight in the fridge before using.

Nutrition