I made this spiced, meaty seitan to use in place of chorizo. Great for soups, pasta dishes, salads, risottos, sandwiches and more. Fair warning, I’ve only eaten mock meat versions of chorizo, so if this is nothing like the meat version, that will be why. You can also choose to make smaller sausages, or one large one, it’s up to you
You’ll need;
- 200g/7oz vital wheat gluten
- 40g/1.4oz chickpea flour
- 30g/1oz nutritional yeast
- 3 tablespoons of smoked paprika
- One tablespoon of onion powder
- One tablespoon of ground cumin
- One tablespoon garlic powder
- Two teaspoons of hot chilli powder
- 350ml of concentrated vegetable stock (use enough stock cubes/paste to make 500ml, but only add 350ml water)
- One tablespoon of tomato puree
- One tablespoon of liquid smoke
- One tablespoon of hot sauce, I used sriracha
Method;
- Mix together the dry ingredients in a large mixing bowl. Use a whisk and a measuring jug to do the same with the wet ingredients (the last four listed)
- Add the wet ingredients into the dry, keep stirring until you have something that looks like this
- Knead the dough for a few minutes, you’ll see and feel the gluten start to develop, then it should look like this. If the dough sticks to your hands or the working surface, just sprinkle over a little more vital wheat gluten
- Now wrap the dough in foil (or food safe cling film or muslin) so it looks like this
Tie off the ends so that no water can get in. Now it’s ready to cook - Bring a large pot of water to a boil, add the wrapped dough. Immediately reduce the heat to the lowest setting, pop a lid on, and cook for one hour. Turn it occasionally
- Once cooked, carefully remove it from the water. If you want to eat it hot, unwrap it straight away. Otherwise, leave it to cool fully, then it can be sliced/chopped and stored in air tight containers. You can keep it in the fridge for up to a week, it can also be frozen
Bethany's Vegan Kitchen 
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