Seitan Chorizo

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Justin & Meredith Winokur's Kitchen Cooking Notebook

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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

Original Wordpress ID and Date: 7066, 2014-01-06_192227