Chorizo Style Seitan

Since I went vegetarian in 2007 I haven’t had any contact with any veggie sausage that even remembers me how a chorizo, or “longaniza” taste, like those I used to eat in Chile during the national holidays, or any other Chilean celebration in the year.

The true is, I didn’t even search for a commercial replacement for this food, maybe because in my past omnivore life I was not much enthusiastic about all those processed meats, since my paternal family is very prone to have liver problems, which make us very picky at the moment to eat any kind of greasy food, specially pork and eggs.

Anyways, the last weekend I was making a very traditional Chilean dish in which a piece of sauteed sausage on top is a must and I had to have it! (Here is the recipe, if you are curious)

I always have had those little ones, in a “mini” or appetizer size, which are not bigger than 2 1/2 inches long , in that size this recipe will make 15 mini sausage approx.

I took inspiration from multiple sources about the steps to make a basic seitan, and played with many seasonings to finally arrive to this particular mix that makes it ( I would say) the most similar sausage to a typical Chilean southern sausage ever tasted!

Chorizo Style Seitan

Servings: 6 big - 15 small sausages
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Ingredients

1 cup wheat vital gluten

1/4 cup Chickpea flour

1/4 onion

1/4 cup black or red beans

1 1/2 cup of vegetable stock

1 clove garlic

3 Tbsp soy sauce

1 Tsp vegetable better than bullion

1 Tbsp oregano

1 Tbsp tomato paste

1 Tsp smoked paprika

1/4 Tsp fennel powder

1 Tsp miso

1 Tsp cumin

1 Tsp chili flakes

1/4 Tsp pepper

1 Tbsp Nutritional yeast

Method

On a blender mix the vegetable stock beans, tomato paste, onion, garlic and all the spices including miso and nutritional yest. Don’t mix it to much, only a few pulses (3 seconds each). The idea is getting a runny liquid but still see some beans and vegetable pieces to give a nice texture to our “chorizo”.
Mix in a big bowl the wheat vital gluten and the chickpeas flour.
Pour the liquid mix into the bowl and mix with a spatula the dough should be soft.
With a piece of aluminum foil, roll the sausages by placing the amount of dough depending on what size you want them.
Now, on a pan put the foiled sausage to steam for 40 minutes.
Let them cool and now you can use them as you please, but I highly recommend to sauteed them with a little bit of olive oil and smoked paprika until they get golden and crusty out side.