Seitan Chorizo

Name: Seitan Chorizo Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 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

(5)

Minutes to Prepare: 15
Minutes to Cook: 35

Number of Servings: 7

Ingredients

Vital wheat gluten, 8 ouncesPaprika, 3 tbspPepper, black, coarse grind 1 tbspSalt, 1 tspDried Onion Flakes, 2 tbspGarlic powder, or preferably, flakes, dry 1 tspBasil, 2 tspNutritional Yeast 4 TbsPepper, red crushed or cayenne, 2 tspWater, tap, 16 ozOlive 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.

Servings Per Recipe: 7

Nutritional Info 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

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Member Reviews

MADDY_AVENA
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.)
LITTLESUGAR13
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
CD8566951
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
JANIEWWJD
This sandwich tasted wonderful!!! - 9/16/20
OLINA123
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
LEMONADE17
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

Reply from TA24JC (3/26/17)
Try replacing some of the gluten with chickpea flour! I have, and it makes a difference. Go an ounce at a time, though...too much and it gets really different.
FRENCHIFAL
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.
SLSNAIR
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?