For years and years, we have relied on the very excellent soy chorizo made by a local commune called Twin Oaks. But then sometime last year, we stopped being able to find it anywhere in town. And we, well, kinda panicked. Eventually we just became resigned and moved on (though we looked for it every shopping trip).
Then last week I saw this vegan chorizo recipe in my Veganuary newsletter, and I thought “what have I got to lose?” I altered the recipe a bit. Here’s what I tried the first round:
3/4 cup vital wheat gluten
1 tsp hot chipotle chili powder
1/2 cup of vegetable stock
Mix dry ingredients. Add vinegar, soy sauce, tomato paste, and a little stock at a time until it comes together.
Knead five minutes. Divide into four pieces, roll in greased aluminum foil, steam for 45 minutes (flipping halfway through). Fridge up to a week (without opening).
It was really tasty! And the texture was good. It slices nicely. We are going to try a bit of salt and maybe some maple syrup next time.