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Seitan Chorizo

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Added2014-01-06. Originally from here^[@rev]but I have now noted a few changes. Note that this is a flexible recipe so you can mix it up with other seasonings, etc.

Seitan Chorizo( Originally fromFood.com)

• 2-1/2oz (~1/2 cup) vital wheat gluten

• 1/4 (to 3/8) oz (~2 tablespoons) nutritional yeast

• 1/2 teaspoon fine sea salt

• 1 teaspoon ground cumin

• 1/4 teaspoon cayenne pepper

• 1 teaspoon smoked paprika

• 1-1/2 teaspoons chili powder

• 1/2 teaspoon dried onion flakes (or 1/4 teaspoon onion powder)

• 2 tablespoons water

• 2 tablespoons apple cider vinegar

• 1 tablespoon ketchup

• 1 tablespoon sriracha

• 1 tablespoon canola oil

Combine dry ingredients well in a medium bow

Combine wet ingredients and stir/beat to make an emulsion. Tip: use immersion blender to make a really good emulsion

Add slowly to the dry ingredients making it into the dry. Try to beat/knead as little as possible(we don't want too much gluten)

Cooking method 1 (easier, more crumbles, some more cooked bits):

• Cook the combined dough in a frying pan with a thin layer of oil over medium to medium-high heat. Chop constantly with a metal spatula to break intopieces. Keep it moving and break uppieces. Cook stirring frequently until brown. About 8 minutes

Cooking method 2 (harder but more tender pieces):

• Break into individual crumbleand cook over medium-high heat in a well-oiled frying pan. Tip: Add the crumbles to the cold pan so that they all cook evenly. Once cooked enough to_not_combine (~1 min), start tossing/stirring frequently until cooked and brown. About 8 minutes

Change log:

• 2014-05-24: Main dry ingredients in weight. Also, noted different cooking techniques and rewrote narrative

This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.

Original WP Post ID: 7066

Original WP Pub Date: 2014-01-06_192227