Seitan Chorizo Crumbles

Submitted by Kozmic Blues

"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: 10mins
• Ingredients: 12
• Yields: 1 1/4 cups
• Serves: 6

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.

Reviews

[larue816]

Amazing! I used this in a taco shell with sauteed kale, sweet onion, and red pepper and a little cheese and salsa. SO GOOD! I made sure to really brown the crumbles for a tad longer even than 8 minutes. Beats meat, WAY more flavor!

 

[Dan B.]

So quick and easy! Full of flavour, crunchy outside and soft inside. Only complaint was that It didn't make enough- it was gone in a flash!!

 

[Tanya O.]

No sticking! Skip the oil and use a nonstick skillet. I did and it turned out perfectly!! Yum. Change up spices and this can be any sausage or crumble. We don't eat any oil and nonstick skillets are key.

 

[Lillian B.]

I must admit I was a little skeptical about this recipe. I have recently learned about seitan and this was only my second time making it at home. This is as easy as it gets! The ingredients, taste wise, worked very well together and the dough came together easily. I was most doubtful about the cooking process, as most seitan recipes call for either baking, boiling or steaming but it cooked through with no hint of "cooked flour" taste. Very tasty in vegan quesadillas.

 

[msutton2]

This is my all time favorite seitan recipe. I served it to my mom (a self professed seitan hater) and she loved it!