📝 About This Recipe
This plant-based powerhouse captures the bold, rustic essence of traditional Spanish and Mexican chorizo through a masterfully seasoned wheat gluten base. By combining a rich palette of smoked paprikas and toasted spices with the chewy, satisfying texture of homemade seitan, we create a versatile protein that crumbles and browns beautifully. Whether sliced into a paella or crumbled into breakfast tacos, this recipe delivers a punchy, umami-rich experience that will satisfy even the most devoted meat-lovers.
🥗 Ingredients
Dry Base
- 2 cups Vital Wheat Gluten (the essential protein base)
- 1/4 cup Nutritional Yeast (for savory depth)
- 1 tablespoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Sea Salt
Chorizo Spice Blend
- 3 tablespoons Smoked Paprika (Pimentón) (use high-quality Spanish Dulce or Picante)
- 1 tablespoon Ancho Chili Powder (for mild heat and fruitiness)
- 2 teaspoons Ground Cumin (toasted for better flavor)
- 1 teaspoon Dried Mexican Oregano (crushed between palms)
- 1/2 teaspoon Ground Coriander
- 1/4 teaspoon Cayenne Pepper (adjust for desired heat)
Wet Aromatics
- 1 1/4 cups Vegetable Broth (cold or room temperature)
- 2 tablespoons Soy Sauce or Tamari (for salt and color)
- 2 tablespoons Apple Cider Vinegar (provides the signature chorizo tang)
- 2 tablespoons Tomato Paste
- 1/2 teaspoon Liquid Smoke (hickory or mesquite)
- 3 cloves Fresh Garlic (minced into a paste)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, garlic powder, onion powder, and sea salt until perfectly combined.
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2
Add the smoked paprika, ancho chili powder, cumin, oregano, coriander, and cayenne to the dry mix. Ensure the spices are evenly distributed to avoid 'hot spots' in the dough.
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3
In a separate medium bowl or large measuring jug, whisk the vegetable broth, soy sauce, apple cider vinegar, tomato paste, liquid smoke, and minced garlic until the tomato paste is fully dissolved.
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4
Make a well in the center of the dry ingredients and pour in the liquid mixture. Stir with a sturdy spatula until a thick, rubbery dough forms and no dry pockets remain.
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5
Turn the dough onto a clean surface and knead for about 3-5 minutes. You are looking for the dough to become firm and slightly elastic as the gluten develops.
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6
Divide the dough into 4 equal portions. Shape each portion into a log roughly 6 inches long and 2 inches thick.
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7
Wrap each log tightly in heavy-duty aluminum foil, twisting the ends like a candy wrapper to seal them. This pressure is what creates the dense, meaty texture.
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8
Prepare a steamer basket over boiling water. Place the foil-wrapped logs in the basket, cover, and steam for 45-50 minutes. The logs should feel very firm to the touch when done.
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9
Remove the logs from the steamer and let them cool completely at room temperature. For the best texture, refrigerate the wrapped logs overnight before using.
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10
When ready to serve, unwrap the seitan. You can slice it into rounds, dice it into cubes, or crumble it by hand for a traditional ground chorizo look.
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11
Heat a tablespoon of oil in a heavy skillet over medium-high heat. Sear the seitan until the edges are crispy and caramelized, about 5-8 minutes.
💡 Chef's Tips
For the best snap and bite, never skip the overnight chilling process; it allows the protein fibers to fully set. If you prefer a softer 'Mexican-style' crumble, reduce the kneading time by 1 minute. Always use high-quality Spanish smoked paprika (Pimentón de la Vera) as it is the primary flavor profile of this dish. If the dough feels too dry while kneading, add water one teaspoon at a time; if too wet, add a dusting of gluten. Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.
🍽️ Serving Suggestions
Crumble into a hot skillet with diced potatoes and onions for a classic Chorizo con Papas breakfast. Slice thinly and sear to top a vegan Paella with saffron rice and roasted peppers. Serve inside warm corn tortillas with pickled red onions, fresh cilantro, and a squeeze of lime. Pair with a crisp, cold Mexican Lager or a bold Spanish Tempranillo to cut through the smoky spices. Mix into a vegan queso dip for the ultimate game-day appetizer.