Vegan Chorizo

Method

• 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.