Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.com
This recipe will make you want to get up and dance! The spicy vibrant flavors work really well with all sorts of dishes, but especially any recipe that calls for regular chorizo. We like to keep a supply in our freezer, ready to use at a moments notice.
- 2 1/4 cups vital wheat gluten
- 1/2 cup nutritional yeast flakes
- 1/4 cup chickpea flour
- 2 tbsp Bills Best Chicknish powder
- 2 tbsp granulated onion
- 1 tbsp plus 1 tsp sweet paprika
- 1 tbsp ground ancho chile powder
- 1 1/2 tsp ground cumin
- 1 tsp coarsely ground pepper, preferably freshly ground
- 1 tsp dried chili flakes, optional
- 1 tsp ground smoked paprika
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp ground coriander
- 1–3/4 cups plus 2 tbsp cool water
- 1/4 cup red wine vinegar
- 4 to 6 cloves garlic, minced or pressed
- 2 tbsp olive oil
- 2 tbsp soy sauce
- In a large bowl, mix together all of the dry ingredients. Whisk together the water, vinegar, garlic, olive oil and soy sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed.
- Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends.. Place in steamer and steam sausages for 30 minutes. Once sausages have cooled, refrigerate until ready to eat. The sausages will last, refrigerated, for at least a week. The sausages will firm up further after being refrigerated overnight.
Variation: You can shape the dough into little patties instead of links. If you don’t want to use aluminum foil, you can wrap the links in damp muslin or tea towel and tie ends with cotton twine.
Copyright © 2009 Julie Hasson