After having a fling with Trader Joe’s soyrizo, it was time to replicate it at home, seitan-style.
These were moderately spicy, so adjust the amount of cayenne pepper to your liking if you’re into super-hot heat.
1. we didn’t fry them in extra oil, but if you want to, feel free to use 1/2 tablespoon of oil to brown them up in.
2. if you are super sensitive to vinegar, you could replace 1 tablespoon worth of the stuff with water instead.
3. use them up anywhere you’d use soyrizo. Or eat them as is.
1/2 cup (72 g) vital wheat gluten
2 tablespoons (16 g) 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 minced onion (or 1/4 teaspoon onion powder)
2 tablespoons (30 ml) water
2 tablespoons (30 ml) apple cider vinegar
2 tablespoons (35 g) ketchup
1 tablespoon (15 ml) canola oil
In a medium bowl, stir together with a fork: gluten, yeast, salt, cumin, cayenne, paprika, chili, and onion.
Pour water, vinegar, ketchup, and oil on top, stir with a fork and start using your fingertips to turn into small crumbles.
Start frying the chorizo in a large saucepan on medium-high heat, stirring constantly for 8 minutes, or until browned up.
Yield: 1 1/4 cups, 5.5 ounces, 156 g