Seitan Chorizo

• 1 cup vital wheat gluten
• 4 tbs nutritional yeast
• 1 tsp fine sea salt
• 2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 tsp paprika
• 4 tsp chili powder
• 1/2 tsp onion powder
• 4 tbs water
• 4 tbs apple cider vinegar
• 4 tbs ketchup
• 2 tbs olive oil

Directions:

1. In a medium bowl, stir together the gluten, yeast, salt, cumin, cayenne, paprika, chili, and onion powder.
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 11-13 minutes, or until browned.
4. If possible, store in the fridge for at least 6 hours to firm up the seitan chorizo.