Vegan Chorizo

Yorkshire Vegan

Spicy Vegan Chorizo

This recipe produces quite a dense and spicy sausage. It can be eaten cold but it is better when fried off and added to other recipes, such as chorizo hash. You can play with the spicing to create all kinds of flavours if you want to. The possibilities are endless.

  1. Dry ingredients:
  2. 1 cup vital wheat gluten
  3. 1/4 cup chickpea flour
  4. 2 tbsp nutritional yeast
  5. 2 tsp ground cumin
  6. 1 tsp ground coriander
  7. 1 tsp paprika
  8. 1 tsp hot chili powder
  9. 1/2 tsp turmeric
  10. 1/2 tsp white pepper
  11. 1 tbsp chilli flakes
  12. 4 minced garlic gloves
  13. Wet Ingredients:
  14. 2 tbsp apple cider vinegar
  15. 2 tbsp soy sauce
  16. 1/4 tsp liquid smoke
  17. 1 tbsp tomato paste
  18. 1 cup of vegetable stock (you might not need all of this)

  • Add all the dry ingredients to a large bowl and mix well with a fork before making a well in the centre.
  • Add the cider vinegar, soya sauce, liquid smoke, tomato paste and a little of the stock. Different brands of wheat gluten need different amounts of stock so be cautious at first. You can always add but you can’t take away.
  • Mix well with a wooden spoon, adding a little stock as you go until it comes together. You want it to be moist but it requires kneading too so it can’t be too wet. If you add too much stock, you can always add more wheat gluten.
  • Once it has all come together, knead the dough for 5 minutes. You should start to see some stringy bits forming. That is the gluten developing.
  • Once you have done that, divide out the dough in to equal portions. This should make 4 but you can do more or less, depending on how big you want them to be.
  • Roll each piece in to a rough sausage shape and then wrap in tin foil and fold or twist the ends shut. I usually lightly oil the tin foil, just in case they stick. Make sure you go around the sausage a couple of times otherwise they can burst. You don’t have to do it too tightly, the sausage will expand to fill the space.
  • Once you have them all rolled up, put them in a steamer for 45 mins. If you made lots of thin sausages, 35 – 40 mins should be fine. If you made really large sausages then you want to be more like 55 – 60 mins. I turned mine over half way through the steaming as well.
  • Once they have steamed, let them cool without opening the packages. Put them in the fridge where they will become more solid over a few hours. They last a week or two in the fridge if you don’t open them.

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