Seitan Chorizo Crumbles
Oh, dear blog, do you feel neglected yet? My apologies, I think of you often, but then I start wondering what to update you with, and then POOF!: my brain goes into brainiac arrest.
So I suppose that in order to make up for it, I’ll share something the cookbook testers appear to be quite fond of, and that is opening doors to endless variations.
Something that takes next to no time to prepare, and that is quite good indeed, good enough for me to eat a whole batch of it and have it keep me full for over 12 hours*, when the longest I can go without food is usually closer to 4*.
I’ve been having a fling with Trader Joe’s soyrizo, so I thought I’d give a try to replicating it, seitan-style.
These were moderately spicy, so adjust the amount of cayenne pepper to your liking if you’re into super-hot heat.
Notes:
1. I didn’t fry them in extra oil, but if you want to, feel free to use 1/2 tablespoon of oil to brown them up in.
2. If you are super sensitive to vinegar, you could replace 1 tablespoon worth of the stuff with water instead.
3. Use them up anywhere you’d use soyrizo. Or eat them as is.
Seitan Chorizo Crumbles
1/2 cup (72 g) vital wheat gluten
2 tablespoons (16 g) 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 minced onion (or 1/4 teaspoon onion powder)
2 tablespoons (30 ml) water
2 tablespoons (30 ml) apple cider vinegar
2 tablespoons (35 g) ketchup
1 tablespoon (15 ml) canola oilIn a medium bowl, stir together with a fork: gluten, yeast, salt, cumin, cayenne, paprika, chili, and onion.
Pour water, vinegar, ketchup, and oil on top, stir with a fork and start using your fingertips to turn into small crumbles.
Start frying the chorizo in a large saucepan on medium-high heat, stirring constantly for 8 minutes, or until browned up.Yield: 1 1/4 cups, 5.5 ounces, 156 g
*That would be including sleepy time, mind you.
**That would be not including sleepy time…mind you.
Shelby said,
December 22, 2008 at 5:23 am
This sounds great, I’m bookmarking the recipe!
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Rosa said,
December 22, 2008 at 5:41 am
That sounds interesting! I’ve never had seitan… a great tart!
Cheers and Happy Holidays,
Rosa
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River (Wing-It Vegan) said,
December 22, 2008 at 6:16 am
Ooh a little taste of the cookbook! I wish Mr. Wing-it was a fan of wheat gluten “meats”. Oh well, more for me!
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VeggieGirl said,
December 22, 2008 at 6:23 am
YAY, YOU’RE BACK!! :-D
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Becks~not a rabbit said,
December 22, 2008 at 6:34 am
Sounds fab! And I like that it makes a small batch too (most seitan recipes seem to yield pounds of the stuff!) I do love wheat meat! Thanks, and Happy Holidays to you!
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Sal said,
December 22, 2008 at 6:36 am
Awesome, that looks really good. I often see recipes that include crumbles and I’m not sure they sell those over here!
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Lovliebutterfly said,
December 22, 2008 at 7:15 am
I can’t find wheat gluten over here in Dublin. I should try looking around more, I’ve never prepared seitan myself and your recipe there looks great!
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Jessie said,
December 22, 2008 at 8:17 am
Beautiful pictures! The texture of the seitan chorizo looks absolutely perfect.
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Ricki said,
December 22, 2008 at 8:18 am
Damn this gluten sensitivity! I may just have to endure the consequences and eat this anyway!!
Have a wonderful holiday–!
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snugglebunny said,
December 22, 2008 at 9:02 am
Sounds good. Might have to play around with the idea an see if one could also come up with just regular sausage crumbles as well or even something like “Gimme Lean” sausage. And I bet these would be great in a breakfast burrito with chickpea tofu.
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Courtney said,
December 22, 2008 at 9:16 am
Well, this recipe totally makes up for your blog neglect! Just kidding–but it IS great to see you posting again :o) I cannot wait to try this…I just may be making it for dinner tonight…
Good luck with the cookbook, Celine, I am SO happy for you. I will be first in line to buy it! I hope you have a happy Holiday!
Courtney
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ruby red vegan said,
December 22, 2008 at 9:22 am
Quick seitan!? Celine, this is surely an amazing invention. No boiling and 2-hour wait for yummy seitan = I’m all over that!
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lisa (show me vegan) said,
December 22, 2008 at 10:12 am
I’m a big soyrizo fan, so this is definitely a keeper recipe!
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kniterdone said,
December 22, 2008 at 10:26 am
Yum. I can’t wait to try. I’ve just started making seitan and can’t get enough recipes!
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Veggie Wedgie said,
December 22, 2008 at 10:45 am
Brilliant!
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Vegetation said,
December 22, 2008 at 2:09 pm
YUM YUM YUM! (and woo hoo for soy free!!!) I have starred this for definite future use :D (and feel free to keep coming up with the awesome soy free goodies whenever your heart desires :P)
And don’t worry about the small blog break, we all need them from time to time!
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Maureen said,
December 22, 2008 at 4:36 pm
12 hours?? sign me up!
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Peace by Pastries said,
December 22, 2008 at 7:43 pm
I went and made this immediately!! so f’in gooooooooddd!! thanks!
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melisser said,
December 23, 2008 at 12:56 am
Ryan will be all over these!
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Celine said,
December 23, 2008 at 2:59 am
Peace by Pastries: holy crap, you are quick! I’m glad to hear you liked.
thanks for the kind comments, y’all, and happy holidays.
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Alice said,
December 23, 2008 at 3:59 am
I love the pictures!..and of course, it looks so yummy…
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allularpunk said,
December 23, 2008 at 8:39 am
oooh celine, these look awesome! there is a lot of chorize style stuff going on with the blogs these days, but these are the first seitan crumbles i’ve seen. yummy!
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eliane said,
December 23, 2008 at 8:43 am
seitan for lazy people… nice!
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Bianca- Vegan Crunk said,
December 23, 2008 at 8:48 am
Wow, I need to try this. I get hungry every 4 hours too….which is typically fine because I like to eat (duh, I’m a food blogger…). But it’d be nice to stay satisfied that long when I’m really busy or something. And I love faux chorizo!
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Cakespy said,
December 23, 2008 at 9:27 am
These little crumbles look so savory-delicious. I have just been starting to experiment with seitan. It’s so good!
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Vegan on STAGE said,
December 23, 2008 at 10:03 am
that sounds so wonderful!!!! I cant wait to try this out! your photography skills are amazing
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culinarycory said,
December 23, 2008 at 2:56 pm
I really like real chorizo and I never considered trying the meatless version. I’ll have to make a stop by Trader Joe’s to pick up the Soyrizo.
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shellyfish said,
December 23, 2008 at 2:57 pm
This is one of my favourites!! C’est trop, trop bon! Je te fais plein de bisous et de calins de noël! Papa Noël vient ce soir chez nous (Guppy est trop petite de se rendre compte qu’on est que le 24 demain) comme ça on peut bien profiter de ses découvertes des trésors sous le sapin. Je te souhaite des beaux cadeaux ma génie de cuisine!
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sher said,
December 23, 2008 at 7:34 pm
Genius I tell you, your are a genius!
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Celine said,
December 24, 2008 at 2:58 am
mercis and thank yous. merry almost-christmas!
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Sharon said,
December 24, 2008 at 7:35 am
looks great! hope the book is going well :)
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Joanna said,
December 24, 2008 at 8:24 am
i really like seitan. i’ve never made my own just because i’m lazy, but i do need to give it a shot one of these days. i’m so dependent on packaged food items these days which probably isn’t helping my health. oh well- that’s college haha
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teenageveggiehead said,
December 24, 2008 at 9:59 am
gorgeous photography
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Amy said,
December 24, 2008 at 12:30 pm
I love these more than cookies.
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DaviMack said,
December 24, 2008 at 9:23 pm
They sound yummy! That’s basically the recipe we use anyway, for seitan, but we’ve never gone straight for the oil.
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Shari said,
December 26, 2008 at 8:53 am
I’ve never heard of this, but it looks amazing! Beautiful photos!
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Kelly said,
December 26, 2008 at 1:18 pm
Mmmm. That looks delicious as always. This would look delicious atop a vegetarian or vegan pizza.
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DJ said,
December 26, 2008 at 1:49 pm
Mmmm – looks spicy-hot! Happy Holidays, Celine!!
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alaina said,
December 26, 2008 at 3:25 pm
holy jeez, a seitan recipe that looks–dare i say–easy enough for me to not screw up!
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Celine said,
December 27, 2008 at 1:48 am
the crumbles love you more than they love cookies too, Amy.
thank yous to everyone!
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kniterdone said,
December 29, 2008 at 4:00 pm
So delicious. I burned mine and it was still good. Great recipe.
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Sanja said,
December 30, 2008 at 11:55 am
O, that looks so good! Now if only I could get my hands on wheat gluten…
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parikha said,
December 30, 2008 at 3:19 pm
have you ever tried the frozen amy’s rice bowls? i just made something like it with that soyrizo from TJ’s – brown rice, kale, mushrooms, carrots & green onions with veggie broth cooked in the crock pot, then stirred in some agave nectar, dried oregano, crushed red pepper flakes & ‘rizo at the end. spicy, but delicious.
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Dawne said,
January 3, 2009 at 12:05 pm
Yummy! I tried a slightly modified version of your seasonings with some homemade plain breakfast veggie sausages that i chopped up to be “crumbly” and it was delish! It went into a Frittata recipe from Vegan Guinea pig and it was fabulous!!!
Thanks for the inspiration!
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Jo said,
January 3, 2009 at 4:15 pm
This was REALLY yummy! I saw this recipe today, and I just HAD to make it. I ended up making stuffed triangle of puff pastry with this stuff, and they were awesome. Thanks so much for this recipe, it was easy and I will be making it often :D
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Vivacious Vegan said,
January 4, 2009 at 5:00 pm
Ooooh, Celine, I too have a love affair with TJ’s soyrizo and can’t wait to try your homemade version. Jo’s comment above about stuffing into puff pastry sounds delicious too! So much yumminess, so little time.
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Amber said,
January 9, 2009 at 2:47 pm
Celine, I very much enjoyed this recipe. It reminded me of Stonewall’s Jerquee, which I was once addicted to and purchased in bulk, hah. Thanks as always for the great recipes.
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Sarena said,
January 11, 2009 at 4:33 pm
I have these bookmarked to make! I can’t wait to try it!
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claudis said,
January 19, 2009 at 3:57 pm
This was great…and super quick! My husband (who is Mexican BTW and not veg)says you got the consistency and texture just right! Thanks for a winner!
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Celine said,
January 19, 2009 at 7:31 pm
thank YOU, Claudia.
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Wont You Say It's So?: Healthy (and a few not so healthy!) Recipes said,
February 2, 2009 at 11:47 am
[...] Rice and Roasted Chestnut Stuffing Chorizo Inspired Sausages Spicy Sausage and Turnip Green Ragout* Seitan Chorizo Crumbles* Fauxsage Three [...]
b.m. said,
April 2, 2009 at 3:44 pm
Fine, I confess. i ate it. I ate it all by myself.
after cooking the crumbles, sitting down with the plate to sample, i sampled.. and sampled… and.. i also eat the tiny crummy bits and… lets not talk about this.
I rather point out how easy this recipe is to prepare, how hard it is to stay away from it once you are done with the cooking part, when you get to sample.. or, in my case, stuff the entire batch in your face like there be no tomorrow.
Celine, thanks heaps, i go and make a 2nd batch now. i have to say, I found a new low in self control with this recipe.
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Celine Reply:
April 2nd, 2009 at 4:34 pm
careful of the tummy ache!
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On my food to do list « abracapocus.org said,
October 4, 2009 at 4:23 am
[...] Seitan Chorizo Crumbles: If you don’t have a local source for veggie chorizo or you just want to save a few bucks, make your own! [...]
Lindsay said,
October 5, 2009 at 4:46 am
Wow that’s about all I can say, oh and yum!
Reply
Treasure of the Soya Madre [Video] « Standard Examiner Blogs said,
October 7, 2009 at 8:31 am
[...] spices and flavoring of this recipe actually comes from HaveCakeWillTravel.com, but instead of using vital wheat gluten, I make a few minor changes, and do it the lazy way using [...]
Sylvia said,
December 10, 2009 at 2:33 pm
That looks really good. I have tried a few of your recipes and you haven’t steered me wrong yet.. so when my husband requests vegan chorizo that’s what he shall get! Thank you for the awesome recipes.
-Sylvia
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