These are a vegan adaption of the meat version which is eaten all over South America. These are made with a
heaps of spices to give a tangy and spicy flavour. These can be made to put in soups, stews, fry with potatoes
or vegetables or put in tacos too.
It will last for 2 weeks in a tightly sealed container in the fridge or you can freeze it…
Makes 6 Chorizo Seitan Sausages
Ingredients
1 1/2 C gluten flour
1/4 C chickpea flour
3 Tbsp Red wine vinegar
4 Tbsp Tomato paste
2 tsp cumin powder
1 tsp coriander powder
4 tsp sweet paprika
3 Tbsp nutritional yeast
1 tsp cayenne chili powder
3 tsp oregano
1/2 tsp pepper
5 large cloves garlic, minced
3 Tbsp olive oil
1/4 tsp liquid smoke
1 1/2 C vegetable stock
Instructions
In medium bowl, stir together garlic and liquids.
In a large bowl, stir together all dry ingredients. Add the wet to the dry mixture and stir until just combined.
dry ingredients
Knead dough for 2-3 mins, then let rest for 10 mins.
Seiten Mixture
Meanwhile, pre-heat oven to 350F/180C. Tear apart 4 squares of aluminum foil (approximately 8 inches/20cm long).
Divide dough into 4 equal pieces and form logs on each of the foil pieces. Roll them long-ways, twisting the ends to firmly secure the logs.
(Note: Don’t wrap them too tight in case of an expansion/explosion.)
Chorizo Seitan Sausages wrapped
Place the wraps on a baking sheet and cook for 35 mins. They will feel more firm when you remove them from the oven. Allow to cool for at least 40 mins, or overnight.
