Are you just looking for a recipe? Head over here for my Seitan Chorizo recipe, or if you’re looking for the part where I make Vegan Scrambled Tofu using my Seitan Chorizo click this one.

I think I’ve said this before, but I’m not a vegan. I do, however, love experimenting and eating vegan, my boyfriend and I are actively trying to eat less meat, and completed a meat-free lent.

The problem for me with veganism is the things that I’d miss, chorizo being one of them (swiftly followed by cheese). I’ve searched a lot of recipes, and I couldn’t find one that was chorizo-y enough, so I decided to go about crafting my own. Even if they’re not the most attractive, they are super tasty.

Vegan Chorizo Sausages on Grey Slate with Spring Onions
Vegan Chorizo made with from Vital Wheat Gluten (Seitan) and a gorgeous mix of spices.

I love to try and replicate (or better) the flavours in a meat product within a vegan one – there’s a vegan doner kebab on the menu at home tonight. So stay tuned for that early next week.

The other thing is substitutes are sometimes a little bit bland. Tofu is no substitute for scrambled eggs in terms of raw flavour. So you’ve got to be a bit creative with what you’re going with.

I love that challenge, and who knows throughout this blogging journey maybe we’ll find that end up a full-time vegan, wouldn’t that be fun, eh?

Is it difficult to make seitan?

The short answer is “no”. If you look at the process of making vital wheat gluten (the main ingredient in seitan) that is an incredibly daunting process, and one I do not wish to get to grips with. Vital Wheat Gluten is almost 100%, pure, gluten. It’s made by washing away nearly all the starch from wheat flour dough.

The main thing to remember when making gluten is you need to load the dough with flavour. Every time I’m making it, or developing a recipe I think I’ve put in too many spices or too much of a particular ingredient and it’s very rarely the case. Pack it FULL, of flavour.

What’s in the Chorizo Spice Mix?

The short answer is A L O T. I took inspiration from Laurie over at Simply Scratch, with just a couple of substitutions. I switched our black pepper for white pepper. It’s a preference thing, particularly with seitan, you just need that extra PUNCH and I also used smoked paprika in place of paprika. Oh, I ditched the bay leaf.

So the mix is:

  • 2 tablespoon ancho Chile powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon each of kosher salt, garlic powder, onion powder and ground cumin
  • 1/2 teaspoon each of white pepper, dried oregano and dried thyme
  • 1/4 teaspoon coriander
  • 1/4 teaspoon ground clove
  • 1/8 teaspoon ground cinnamon
Tofu Scramble on toast topped with spring onion, parsley and vegan chorizo

How do I make Vegan Chorizo?

  1. Finely chop one medium-sized onion and six cloves of garlic (I just pulse mine in a food processor until almost mush) then cook them over medium-low heat until fragrant and super soft. Stir in two tablespoons of tomato puree and tip into a mixing bowl
  2. Add four tablespoons of each soy mince, white wine vinegar and water, and the spice mix.
  3. Gradually add 120g of Vital Wheat Gluten, mixing to combine as you go. You will end up with a dough.
  4. After the flour is incorporated, sprinkle a little extra on the side, and knead the dough for 5 minutes.
  5. Divide your dough into four equal portions, roll each in the shape of a sausage and wrap TIGHTLY in tin foil, twisting each end tight.
  6. Pop her on a baking tray in the oven at 175 degrees for one hour, turning over halfway.
  7. Allow the sausages to cool completely before unwrapping.

That’s it. Vegan chorizo? Completed it mate.

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Vegan Chorizo Sausages on Grey Slate with Spring Onions

Homemade Vegan Chorizo.

  • Author: JPLongland
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 sausages (approx 80g each) 1x
  • Diet: Vegan


Now, listen, I know these aren’t the most attractive to look at, but finding a Vegan Chorizo substitute is NOT easy, so I went and created one. I am using Seitan as the base and a beautiful array of dry spices.



  • 1 medium onion
  • 6 garlic cloves
  • 2 tbsp tomato paste
  • 4 tbsp soy mince
  • 4 tbsp white wine vinegar
  • 4 tbsp water
  • 120 g vital wheat gluten

Chorizo Spice Mix

  • 2 tbsp ancho chile powder
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • ½ tsp white pepper
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ¼ tsp ground coriander
  • ¼ tsp ground clove
  •  tsp ground cinnamon


  1. Place a frying pan over medium heat with a glug of oil. Peel and quarter onion, peel garlic – blitz in a food processor until they are very finely chopped (almost pureed). Saute until super fragrant and translucent. 
  2. Add tomato paste to the pan and cook for further 90 seconds.
  3. Combine all spices for the spice mix in a small bowl. Add onion and garlic mixture to a bowl, with water, vinegar, soya mince and spice mix. Mix well to combine.
  4. Pre-heat oven to 175 Celcius.
  5. Add Vital Wheat Gluten to the mix, stir to combine with a spatula. Lightly flour your work surface with Vital Wheat Gluten, once combined, kneed the dough mixture for  5 Minutes.
  6. Divide the dough into even-sized pieces. Roll each into the shape of a sausage. Wrap each sausage, tightly in tin foil, twisting each end tightly.
  7. Place on a baking tray and bake for  60 minutes, turning halfway through.
  8. Allow sausages to cool completely before unwrapping.




Vegan Chorizo Sausages will keep in the fridge for up to a week.

  • Category: Snack
  • Method: Oven
  • Cuisine: Vegan

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  1. Pingback: LEGIT: Vegan Doner Kebab - The Accidental Chef

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