Spicy vegan Spanish chorizo

Spending an evening drinking wine and nibbling on tapas is one our favourite summer activities, but the menu can be quite limited for non-meat-eaters. This spicy vegan Spanish chorizo is a great addition to the tapas repertoire!

spicy vegan spanish chorizo

Makes: 1 large or 2 medium, about 500g or roughly 1 pound
Preparation and cooking: 30 minutes
Baking: 1 hour


1 Tbsp olive oil
2 red bell peppers, diced
3 cloves garlic, minced
75ml (5 Tbsp) cold water
1 Tbsp cider vinegar
150g (1 1/4 cups) vital wheat gluten
1 tsp smoked paprika
1 tsp chilli powder (I used chipotle for added smokiness)
1 tsp sweet paprika
1 tsp fine salt
1 tsp dried oregano, crushed
1 tsp ground cumin
1 tsp ground coriander seeds


Preheat oven to 175°C / 350°F / gas mark 4.

Heat the olive oil in a large skillet, add the diced peppers and the garlic and cook over medium heat until the peppers are soft, 10 – 15 minutes.

Allow to cool a little, then purée the peppers and garlic with the cold water and cider vinegar in a blender until as smooth as you can manage (there will doubtless be tiny bits of skin, but I like the visual texture they add).

In a mixing bowl, combine the dry ingredients, whisking well to ensure the spices are evenly dispersed through the vital wheat gluten.

Add the puréed peppers and mix by hand until well combined.

Shape the mixture into a sausage about 4cm (1 1/2″) in diameter on a large sheet of lightly oiled aluminium foil, wrap tightly and twist the ends securely closed.

Bake on a baking sheet in centre of oven for 1 hour.

Allow to cool a little before removing the foil, then cool completely on a wire rack before serving.

This entry was posted in appetizer, burgers&patties, snack, spanish, starter, vegan. Bookmark the permalink.

8 Responses to Spicy vegan Spanish chorizo

  1. Pingback: The Basics of Cooking with Seitan, the Most Under-Appreciated Plant-Based Protein

  2. Jenn says:

    Hi! Can’t wait to make this. When it says to use 2 red peppers, are these 2 red bell peppers or 2 red chili peppers?

  3. Jenn says:

    Thank you!!

  4. Pamela Perry says:

    I am learning to use more vegan products then

  5. Paula says:

    Hello,can this product be frozen and if so should it be done before going in the oven or after. Also if it can be frozen how long can it stay frozen before used. Many thx

    • pizzarossa says:

      Hi Paula,
      I have successfully frozen lots of different styles of seitan by letting it cool completely after cooking (still wrapped, if it was wrapped to cook) then sealing in a ziploc bag. It will keep in the freezer for several months. Let it thaw completely before unwrapping, so it doesn’t dry out.

  6. Pingback: The Basics of Cooking with Setain | Future of Mushrooms

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.