Seitan Chorizo Crumbles

From: 500 Vegan Recipes. Quick, simple, and so easy to throw together on a weeknight! Many of the wonderful vegan chorizo recipes I've tried need to be prepared, kneaded, and then steamed for 30-40 minutes, so this is a nice quick way to add a little spicy flair to your dishes. Throw some of these crumbles in with your beans and rice, chilli, tacos or tofu scrambles. They are also great as a topping for a "taco" pizza, or mixed into cheesy pasta for a 'Chilli Mac' type dish.

• Ready In: 10 mins
• Serves: 6
• Yields: 1 1/4 cups

Ingredients

• 1⁄2 cup vital wheat gluten
• 2  tablespoons nutritional yeast
• 1⁄2 teaspoon fine sea salt
• 1  teaspoon ground cumin
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 teaspoon paprika
• 2  teaspoons chili powder
• 1⁄2 teaspoon  dried onion flakes (or 1/4 teaspoon onion powder)
• 2  tablespoons water
• 2  tablespoons apple cider vinegar
• 2  tablespoons ketchup
• 1  tablespoon canola oil

Directions

1. In a medium bowl, stir together the gluten, yeast, salt, cumin, cayenne, paprika, chili, and onion.
2. Pour water, vinegar, ketchup, and oil on top, stir with a fork and start using your fingertips to turn into small crumbles.
3. Start frying the chorizo in a large non stick pan on medium-high heat, stirring constantly for 8 minutes, or until browned up.