Seitan Chorizo

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 1 1/2 cups vital wheat gluten
• 1/4 cup chickpea flour
• 2 tablespoons nutritional yeast
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon paprika
• 1 teaspoon dried ancho chile powder (or to taste)
• 1/2 teaspoon turmeric
• 1/2 teaspoon pepper
• 1 dried red chili pepper (or 1 t red pepper flakes)
• 4 large garlic cloves, minced
• 1/4 cup fresh cilantro, minced
• 2 tablespoons apple cider vinegar
• 2 tablespoons braggs liquid aminos
• 1 teaspoon olive oil
• 1/4 teaspoon liquid smoke
• 1/4 cup tomato paste
• 1 3/4 cups vegetable broth (i used low sodium)

Recipe

• 1 in medium bowl, stir together garlic, cilantro, and liquids.
• 2 in a large bowl, stir together all dry ingredients. add the wet to the dry mixture and stir until just combined.
• 3 knead dough for 2-3 mins, then let rest for 10 minutes.
• 4 meanwhile, pre-heat oven to 350*f. tear apart 4 squares of aluminum foil (approximately 8 inches long).
• 5 divide dough into 4 equal pieces and form logs on each of the foil pieces. roll them long-ways, twisting the ends to firmly secure the logs. (note: do not to wrap too tight in case of an expansion/explosion.).
• 6 place the wraps on a baking sheet and cook for 60-75 minutes they will feel more firm when you remove them from the oven. allow to cool for at least 40 mins, or overnight. (i recommend overnight – it firms up in the fridge and the flavors come together nicely.).
• 7 makes 4 sausages, or 8 servings.