Seitan Chorizo

Seitan Chorizo

Serves: 4


  • 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


  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.

Variations & Notes:

  • The ketchup flavor is pretty strong.  Try using tomato paste instead?

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