Chorizo Seitan Vegan Recipe: Spicy Plant-Based Delight

If you’re craving the spicy, smoky flavors of traditional chorizo but want to keep your meal completely plant-based, this chorizo seitan vegan recipe is exactly what you need. Seitan, a protein-rich meat substitute made from wheat gluten, provides the perfect chewy texture to mimic the bite of real chorizo.

Combined with a blend of vibrant spices and smoky paprika, this homemade vegan chorizo will satisfy your taste buds and impress both vegans and meat-eaters alike.

Whether you’re preparing tacos, stuffing for burritos, or a delicious protein addition to your favorite dishes, this recipe offers an easy and flavorful way to enjoy chorizo without any animal products.

Plus, it’s budget-friendly and made with simple pantry staples. Read on to discover how to make your own spicy vegan chorizo seitan that’s bursting with flavor and perfect for any occasion.

Why You’ll Love This Recipe

This chorizo seitan recipe is a game changer in vegan cooking. First, it delivers a robust, authentic chorizo flavor using natural spices like smoked paprika, cumin, and garlic powder.

The texture is satisfyingly firm and chewy, thanks to the vital wheat gluten base, making it a fantastic meat substitute.

Additionally, it’s incredibly versatile. Use it in tacos, pasta dishes, or even vegan pizza toppings.

You control the spice level to suit your preference, and you can make it ahead of time and freeze portions for quick meals. Finally, it’s packed with protein and free from soy, making it suitable for many dietary needs.

Ingredients

• 1 cup vital wheat gluten
• 2 tbsp chickpea flour
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional, for heat)
• 1/4 cup tomato paste
• 1/2 cup vegetable broth
• 2 tbsp soy sauce or tamari
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tbsp liquid smoke
• 2 cloves garlic, minced
• Optional: 1 small jalapeño, finely chopped

Equipment

• Mixing bowls (medium and large)
• Measuring cups and spoons
• Whisk
• Sharp knife and cutting board
• Large pot or steamer
• Aluminum foil or cheesecloth
• Skillet or frying pan
• Food processor (optional, for finer texture)

Instructions

1. Prepare the spice mix: In a small bowl, combine smoked paprika, chili powder, cumin, garlic powder, onion powder, oregano, black pepper, and cayenne pepper. Set aside.
2. Mix dry ingredients: In a large mixing bowl, whisk together the vital wheat gluten, chickpea flour, and the prepared spice mix ensuring even distribution.
3. Combine wet ingredients: In a separate bowl, whisk together tomato paste, vegetable broth, soy sauce, olive oil, apple cider vinegar, maple syrup, liquid smoke, minced garlic, and jalapeño if using.
4. Form the dough: Pour the wet ingredients into the dry mix and stir using a spoon until a dough forms. Knead the dough with your hands for about 3-5 minutes until it becomes elastic and slightly sticky.
5. Shape the seitan: Divide the dough into two equal portions and roll each into a tight log shape, about 6 inches long. Wrap each log tightly in aluminum foil or cheesecloth, twisting the ends to seal.
6. Steam the seitan: Place the wrapped logs in a steamer basket over boiling water. Cover and steam for 45 minutes, turning halfway through to ensure even cooking.
7. Cool and slice: Remove the seitan from the steamer and let it cool completely before unwrapping. Slice or crumble the seitan to your desired size depending on how you’ll use it.
8. Sauté for flavor: Heat a skillet over medium heat with a little oil. Add the sliced or crumbled seitan and cook for 5-7 minutes until browned and slightly crispy on the edges. This step enhances the smoky, spicy flavor and improves texture.
9. Use immediately or store: Use your chorizo seitan in tacos, pasta, or any recipe calling for spicy sausage. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Tips & Variations

“For a gluten-free alternative, try using a combination of mashed chickpeas and cooked quinoa, though the texture won’t be as chewy as seitan.”

To adjust the spice level, increase or decrease the amount of cayenne pepper and jalapeño. You can also add smoked chipotle powder for a deeper smoky flavor.

If you prefer a finer texture, pulse the dough in a food processor before shaping.

Try incorporating fresh herbs like cilantro or parsley in the sautéing step for a fresh twist. For a less oily version, bake the seitan logs at 350°F (175°C) for 35 minutes instead of steaming, turning halfway through.

Nutrition Facts

Serving Suggestions

This vegan chorizo seitan is incredibly versatile. Serve it in warm corn tortillas with avocado, diced onions, and cilantro for authentic vegan tacos.

It also pairs beautifully with scrambled tofu and a side of roasted potatoes for a hearty breakfast.

Use it as a spicy protein addition to pasta sauces, chili, or rice bowls. For a fun twist, add it as a topping on vegan pizzas or mix into vegan stuffed peppers.

Check out our Thelma Sanders Squash Recipe for a delicious vegetable side to complement your chorizo seitan.

Conclusion

This chorizo seitan vegan recipe is a flavorful, protein-packed alternative to traditional spicy sausage that’s sure to become a staple in your plant-based kitchen. It’s simple enough for beginners yet delicious enough to impress guests.

By using common spices and vital wheat gluten, you get an authentic texture and taste that pairs wonderfully with a variety of dishes.

Whether you want to spice up your weekday meals or impress at your next gathering, this recipe delivers on all fronts. Don’t forget to experiment with the spice levels and cooking methods to find your perfect chorizo seitan.

For more hearty vegan and vegetarian recipes, try our Bariatric Meatloaf Recipe or add a tangy kick with the Pickled Cherry Pepper Recipe. Happy cooking!

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