Seitan Chorizo Recipe

Do not be fooled this is a super easy recipe and prep is quick. Cooking is just a matter of leaving it to steam.

Firstly, I just want to say how great seitan is. It’s made from vital wheat gluten. You can also make it from plain flour but this takes a while.

It’s so versatile you can make chicken pieces, steaks, sausage, burgers, fried chicken wings…the only limit is your imagination.

Seitan is a really good healthy alternative to meat. High in protein, low in fat and calories. I’ve left a quick run down below of the nutritional information of vital wheat gluten which once made up will make a large amount of seitan, 2 – 3 portions.

100g Vital Wheat Gluten (which will make a large amount of seitan

  • 370 calories (unlikely to eat all of that – 100g seitan made up is about 100 cals).
  • 142mg calcium (14% RDA).
  • 5.2mg Iron (29% RDA).
  • 13.8g Carbohydrates (11% RDA).
  • 1.9g Fat (4% RDA) 0.2g monounsaturated, 0.8g polyunsaturated, 0.8g omega6, 0.3g saturated fat.
  • 75.2g Protein (150% RDA). Containing all your amino acids!

List of ingredients

These are rough measures just add slowly and taste along the way. You can leave stuff out if you don’t like anything or make it less spicy etc. Make it your own!

  • 100g vital wheat gluten.
  • 1/2 can of red kidney beans. Any beans will do but I used red kidney for the colour.
  • Approx 100ml water.
  • Tbsp oil of your choice (I used extra virgin olive oil).
  • Tbsp soy sauce.
  • Veg stock cube.
  • Garlic clove.
  • Tbsp garlic powder.
  • Tsp tomato puree.
  • Tsp smoked paprika (I used 2 heaped tsp).
  • Tsp onion powder.
  • Tsp paprika.
  • 1/2 tsp chilli powder.
  • 1/2 tsp chipotle flakes.
  • 1/2 ground coriander.
  • Pinch cayenne.
  • Couple of drops Tabasco.
  • Pinch nutmeg.

Whack it all in a blender until smooth.

Method

  • Once your above ingredients are blended adde to 100g vital wheat gluten.
  • Stir until you have a dough consistency. You may need to add a splash of water or two to get it to combine.
  • Nead like bread for approximately 10 minutes. It’ll be obvious when it’s ready as the texture becomes quite springy.
  • Chop in half and half again so you have roughly 4 even sized pieces.
  • Roll into sausage shapes. You’ll need to wet your hands to get it to combine with minimal cracks and air pockets.
  • Wrap loosely in foil and twist ends.
  • Place in steamer and steam for 1 hour.
  • Leave to cool and unwrap. It will be solid enough to slice…pretty much like sausage. It will hold it’s shape well.

Enjoy!

I added mine to rice, beans and veg with a sweet smoked paprika sauce.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s