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Slices of Vegan Chorizo Sausage on top of slices of sourdough bread drizzled with olive oil with a scattering of fresh coriander.

Homemade Vegan Chorizo.

JPLongland
Listen, these aren't the most attractive looking dudes, but they are pretty damn tasty. We're using Seitan as the base for our heavily spiced, meat free Chorizo,
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Snack
Cuisine Meat Substitutes
Servings 4 sausages (approx 80g each)
Calories 279 kcal

Ingredients
  

  • ½ tbsp fennel seeds
  • 3 tbsp rapeseed oil sunflower, vegetable or olive oil will also be OK.
  • 1 medium onion
  • 6 cloves of cloves
  • 2 tbsp tomato paste
  • 4 tbsp soy mince
  • 4 tbsp white wine vinegar
  • 3 tbsp cold water
  • ½ tbsp liquid smoke optional but recommended
  • 120 g vital wheat gluten

Chorizo Spice Mix

  • 2 tbsp chile powder heat level is up to you, I'd recommend hot.
  • 1 tbsp smoked paprika
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • ½ tsp ground black pepper
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ¼ tsp ground coriander
  • ¼ tsp ground clove
  • tsp ground cinnamon

Instructions
 

  • Toast fennel seeds over medium heat in a dry frying pan until fragrant, 2 - 3 minutes. Grind to powder using a pestle and mortar. Set aside.
  • Heat two tablespoons of oil to the frying pan over medium heat. Add very finely chopped onion and garlic* to the pan, and cook until super soft - almost paste like consistency. This will take about 10 minutes.
  • Add tomato paste and ground fennel seeds to the pan and cook for further 90 seconds.
  • Combine all spices for the spice mix in a large mixing bowl. Add onion and garlic mixture to the bowl along with the water, oil, vinegar, soya mince and liquid smoke. Mix well to combine.
  • 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.
  • Divide the dough into four even-sized pieces. Roll each into the shape of a sausage. Wrap each sausage, tightly in tin foil, twisting each end tightly.
  • Set a colander, steamer basket or sieve over a pan of boiling water: add the foil wrapped sausages to the steamer and steam for 40 mintes, turning half way through.
  • Allow sausages to cool completely before unwrapping.°

Notes

 
  1. After finely chopping my onions and garlic I give them a quick blitz in a food processor to make sure they are super fine. This helps them to incorporate into the dough better when kneading. 
  2. Vegan Chorizo Sausages will keep in the fridge for up to a week.
  3. If you prefer, you can bake your seitan chorizo - preheat your oven to 175 Celsius and bake for one hour, turning half way. Allow your sausages to cool completely before unwrapping. 

Nutrition

Calories: 279kcalCarbohydrates: 16gProtein: 27gFat: 13gSaturated Fat: 1gSodium: 799mgPotassium: 356mgFiber: 5gSugar: 3gVitamin A: 2186IUVitamin C: 4mgCalcium: 103mgIron: 5mg
Keyword Seitan, vegan
Tried this recipe?Let us know how it was!