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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 177.8
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 346.8 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 28.5 g

View full nutritional breakdown of Seitan Chorizo calories by ingredient
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Seitan Chorizo

Submitted by: TA24JC
Seitan Chorizo

Introduction

I started with my basic seitan recipe; tweaked it somewhat, and came up with this. Now, my little love-of-my-life isn't too very hot on seitan (and, yaki-fu? Not in the LEAST!) but she stopped, mid-bite, on this one, and looked at me with "I-love-you" eyes. Yeah, they're THAT good. I started with my basic seitan recipe; tweaked it somewhat, and came up with this. Now, my little love-of-my-life isn't too very hot on seitan (and, yaki-fu? Not in the LEAST!) but she stopped, mid-bite, on this one, and looked at me with "I-love-you" eyes. Yeah, they're THAT good.
Number of Servings: 7

Ingredients

    Vital wheat gluten, 8 ounces
    Paprika, 3 tbsp
    Pepper, black, coarse grind 1 tbsp
    Salt, 1 tsp
    Dried Onion Flakes, 2 tbsp
    Garlic powder, or preferably, flakes, dry 1 tsp
    Basil, 2 tsp
    Nutritional Yeast 4 Tbs
    Pepper, red crushed or cayenne, 2 tsp
    Water, tap, 16 oz
    Olive Oil, 1 tbsp

Directions

Take all dried ingredients and place in food processor; pulse until blended. Add water and oil and process until well-mixed. Divide into roughly 4-ounce portions. Roll out dough into a long-ish tube...about the size of a hot dog bun. Wrap in parchment paper; somewhat tightly, as far as the circumference, but leave some slack on the ends. Tie both ends with string (or, dental floss...that's what I use.) Place in a steamer; I use my old favorite bamboo steamer and put some in the first basket, the rest in the top basket. Steam for 35 minutes, or until the internal temp reaches 200. Not that there's anything in seitan that'll make you sick if it's not cooked, but, you DO want it to be cooked, no? Watch your water level, or these'll end up SMOKED. Not pretty. I mean, it stinks when you boil a pan dry, huh?
Makes seven 4oz sausages.

Number of Servings: 7

Recipe submitted by SparkPeople user TA24JC.






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Member Ratings For This Recipe


  • Incredible!
    2 of 6 people found this review helpful
    I love your intro. What a lucky wife you have :-) Recipe looks lovely. I'm working on an Asian spiced one myself with ginger, 5 spice, garlic...you can do ANYTHING with seitan! - 3/17/11

    Reply from TA24JC (3/27/11)
    Ya KNOW? Seitan is really a versatile and useful food. I find myself CRAVING less, when I eat seitan; a NORMAL PORTION seems to satisfy my hunger, and KEEP me satisfied, WAY longer than the usual CRAP we've been conditioned to eat. Have you tried LEAVENED seitan? (a/k/a sukiyaki fu, or yaki fu.)


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  • Incredible!
    2 of 2 people found this review helpful
    this was awesome! wonderful texture and perfect amount of spice! this will be a family favorite for sure. i felt as if i was having a high calorie treat! - 3/17/11

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  • Hello - I am from new and from Europe. Can anyone tell me how many grams is a serving? I do not know how to convert the recipe. - 10/5/11

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  • The spice combination was quite nice, but the rubbery texture of the wheat gluten was too much to ignore. I prefer my food less gelatinous. I may try the spices with ground chicken or turkey, but I won't be making this again! Sorry! - 6/30/11

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  • I've never made seitan before...do I steam it wrapped in the parchment paper? I don't have a bamboo steamer, just a metal basket and a saucepan, will that work just as well? - 6/22/11

    Reply from TA24JC (6/24/11)
    Yes, you DO Steam it, wrapped and tied in parchment (or quilon sheeting.) Wrap each four-ounce log of seitan in parchment, securely tie the ends, and then steam for 30 minutes. A basket and saucepan should work. Just keep it covered, and make sure you don't boil dry.


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  • Just tried this recipe and not only is it very tasty it came together very easily. I pan fried the link with a little olive oil spray to crisp up the outside, and it was perfect. Spicy goodness! - 6/20/11

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  • The awesomeness of this recipe goes beyond words. I will be making this again and again. We enjoyed them on a bun with spicy mustard and we also had them cut up and added to pasta sauce served over spaghetti. - 5/3/11

    Reply from TA24JC (5/4/11)
    Your kind words make my heart swell; we've also eaten them on buns with mustard, in sauce with pasta...I wanna try a shrimp creole (I'm ovo-lacto-pescatarian, not strict veggie or vegan) next. Thank you, SO much! BTW...how did you find my recipe?


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