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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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From: 500 Vegan Recipes. Quick, simple, and so easy to throw together on a weeknight! Many of the wonderful vegan chorizo recipes I've tried need to be prepared, kneaded, and then steamed for 30-40 minutes, so this is a nice quick way to add a little spicy flair to your dishes. Throw some of these crumbles in with your beans and rice, chilli, tacos or tofu scrambles. They are also great as a topping for a taco pizza, or mixed into cheesy pasta for a 'Chilli Mac' type dish. Ingredients:
1/2 cup vital wheat gluten |
2 tablespoons 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 onion flakes (or 1/4 teaspoon onion powder) |
2 tablespoons water |
2 tablespoons apple cider vinegar |
2 tablespoons ketchup |
1 tablespoon canola oil |
Directions:
1. In a medium bowl, stir together the gluten, yeast, salt, cumin, cayenne, paprika, chili, and onion.
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 8 minutes, or until browned up.
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