Seitan chorizo

Another great recipe (very slightly adapted) from the Vegan Bible by Marie Laforêt! Very easy and dead cheap to make.

  • 150g gluten flour
  • 2 tbsp olive oil, plus 2 tsp extra
  • 2 tbsp tamari
  • 2 tbsp miso
  • 4 tsp chipotle sauce
  • 3 tsp garlic powder
  • 2 tsp smoked paprika, plus 1 tsp extra
  • 1 tsp liquid smoke
  • 100ml hot water

Put the gluten flour in a bowl. Put all the other ingredients (except the extra olive oil and paprika) in a bowl gradually adding the water and mix well – use a hand whisk or a fork. Add the liquid to the flour and mix well then knead for two minutes. Divide into two sausage shapes and roll up in parchment paper and tie the ends – leave room for the sausages to expand a bit. Cook for 30 mins in a large pan of boiling water. Remove, cool and unwrap then sauté the chorizos in the extra olive oil and paprika to give them a rich colour on the outside. Keep in the fridge for 24 hours before eating.  

sausage

 

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One Response to Seitan chorizo

  1. jilly simmons says:

    This looks wonderful!

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