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.
No, this isn’t a turd: It’s my seitan chorizo. I love chorizo. The spicier, the better. When I quit eating red meat, it this spicy sausage was one of the things I continued to crave. I do eat meat on occasion now; however, I discovered that meat alternatives can be just as good. The ingredient list is... Read More »
These vegan seitan chorizo sausages looks and taste just like the real deal! Incredibly chewy and meat-like, they are bold in flavor and sliceable. This meatless sausage is also packed full of plant protein!
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.
Easy to make with oil-free option. Perfect for the grill, BBQ, to toss on pasta, pizzas, salads, soups, on a bun, or to use anywhere you like!
These vegan seitan chorizo sausages looks and taste just like the real deal! Incredibly chewy and meat-like, they are bold in flavor and sliceable. This meatless sausage is also packed full of plant protein!
No, this isn’t a turd: It’s my seitan chorizo. I love chorizo. The spicier, the better. When I quit eating red meat, it this spicy sausage was one of the things I continued to crave. I do eat meat on occasion now; however, I discovered that meat alternatives can be just as good. The ingredient list is... Read More »
November is special in many ways. Of course, there is Remembrance Day. For some, it is a month to grow a moustache in support of raising funds for prostate cancer research (aka Movember). For other…
The classical Spanish sausage made vegan! Vegan chorizo can be eaten as is or fried and added to meals like pizza, paella or stews to make their flavour really shine.
No, this isn’t a turd: It’s my seitan chorizo. I love chorizo. The spicier, the better. When I quit eating red meat, it this spicy sausage was one of the things I continued to crave. I do eat meat on occasion now; however, I discovered that meat alternatives can be just as good. The ingredient list is... Read More »
Having been intimidated long enough, I finally gave the whole make-it-yourself seitan thing a try. I started out with a easy and delicious recipe for breakfast sausage from one of my favorite blogs, VeganDad (who I must say, is like the master seitan maker). Then I saw Chorizo Seitan Sausages in Viva Vegan! and decided...Read More »
Need a wicked high protein, low fat, low carb option? Well, hail seitan. The macros are damn near on par with chicken breast!
In my mid University days (late 1990s) I used to do some voluntary work for a law centre in the city centre. During my luncheon hours I could be found in the cookbook section of Borders flicking through pages (a guilty pleasure of mine that can now be described as ‘food porn’). I had picked up The Millennium Cookbook: Extraordinary Vegetarian Cuisine, surprisingly it did not feature many glossy or visual presentations, but that did not put me off. As I read through the contents and flicked through the pages, I was immediately enticed by its originality and flavour combinations. Some recipes that stood out to me were Barley Risotto Cakes with Smoked Onion - Chipotle Sauce, Quinoa Pilaf, Strawberry Asparagus Salad, Lemongrass Miso Soup, Tempeh Bolognese and Pizzas. It was the first time I had seen a recipe for seitan meat free sausages. The vegetarian recipes featured in this amazing cookbook were unlike anything I had ever seen in the U.K. It was truly avant garde vegan cuisine for vegetarians and vegans alike. It was gourmet haute cuisine and offered highly original, refreshing, appealing and creative recipes. I also liked the emphasis on world flavours that were new to me such as Africa, South East Asian and Latin America. A few months later, I wondered what had I done so. First for spending my student budget on a cookbook, instead of a text book. Secondly, I wondered if I’d ever actually ever cook from it. As the majority of the ingredients were unknown to me and not easily accessible such as *Miso, rice syrup, nutritional yeast, liquid smoke, vital wheat gluten, flaxseed, chipotle, and then there was the actual cooking. There were so many processes, and the techniques seemed complex and time consuming. It seemed like too much fussing about for a student cook like me to bother with, so the book remained at the bottom of my bookshelf for a number of years. When I discovered food blogging, I rediscovered The Millennium Cookbook again thanks to Catherine of Albion Cooks. I’d often drool over food images on her blog where she had been cooking at The Millennium Cookery school. I would envy her and leave comments on her blog. She would always encourage me to cook from the cookbooks. The other Millennium cookbook being The Artful Vegan, but I was still rather timid. In actual fact, I think both these books may have been my first ever vegan cookbooks. Now many years later, the *above named ingredients are finally reaching our British shores and can be found on shelves albeit it through health stores, plus my own confidence and cooking repertoire expanding, I have to admit I am so pleased with the cookbook now. If you are a keen and experimental cook, I totally recommend having this cookbook on your bookshelf, especially when you want to impress vegetarian and vegan diners - Please remember vegetarians and vegans are gourmet diners too. The Millennium Cookbook is a real culinary treasure and opens your mind to new ingredients, flavour combinations and cooking techniques. I am pleased to have rediscovered it and can't wait to create 'extraordinary vegetarian cuisine' in my humble abode. The first of many is the Spicy Fennel Seitan Sausage. I am thankful to both Eric Tucker and Alison Bagby, General Manager at The Millennium Restaurant in San Francisco who have kindly granted me permission to share the recipe for Spicy Fennel Seitan Sausages with my readers. For those of you unfamiliar with seitan: Setian is wheat gluten. Seitan is wheat gluten. It is made by washing wheat flour dough with water until all the starch dissolves, leaving insoluble gluten as an elastic mass which is then cooked before being eaten. Wheat gluten is most popular in China and Japan where it was first developed, as well as in the cuisines of other East and South east Asian countries. Over the past few years, seitan has become a much valued ingredient in the West, especially in vegan cookery. It is often described as ‘vegetarian wheat meat’ and is used in place of meat in vegetarian, vegan and macrobiotic diets. There are two methods for cooking the sausages: braising and boiling. Braising yields a softer texture, while boiling gives a firmer textures sausage. I chose to use the boiling method. Spicy Fennel Seitan Sausage Makes 4 - 5 Ingredients 2 cups gluten flour (vital wheat gluten) 2 to 4 cloves garlic, minced 1 teaspoon whole fennel seeds 1 tablespoon mild chilli powder or 2 teaspoons paprika 2/3 teaspoon ground nutmeg (I omitted this) 1 ½ teaspoon dried sage ¼ teaspoon dried red chilli flakes, plus more to taste 2 teaspoons sea salt ½ cup/60ml canola (rapeseed) oil 4 tablespoons Tamari (or soy sauce) 1 cup water 4 - 5 pieces single layer cheesecloth (muslin), cut into 6 x 4 inch pieces (I used foil) 2 cups vegetable stock or water 2 cloves garlic (optional) 2 bay leaves (optional) Method Combine the flour, garlic, fennel seeds, cumin, chilli powder, nutmeg, sage, chilli flakes and salt in a mixing bowl. Ina separate bowl, combine the oil, 1 tablespoon tamari, and 1 cup water. Slowly add the oil mixture to the dry ingredients, knead until all the liquid is absorbed and the dough has the consistency of firm bread dough. Cut the dough into 4 - 5 pieces. Roll out each piece so its is 4 inches long. Place on rolled out piece of dough at the bottom in the centre of each piece of cloth or foil. Roll the cheesecloth or foil around the dough. If using cheesecloth, tie the ends with a kitchen twine; or if using foil just twist the ends, so that each sausage is securely sealed. To boil the sausages: In a large stock pot, combine the vegetable stock, the remaining 3 tablespoons of the tamari, and the 2 cloves garlic and bay leaf. Make sure there is room enough for the sausages to lie int he pot without bending. Bring the liquid to a simmer and simmer, covered, for 1 hour, or until the sausages are firm and plump. Remove the sausages from the liquid and allow them to cool to room temperature before removing the cheesecloth or foil and slicing. Store refrigerated with the remaining cooking liquid in an airtight container for up to 1 week. To braise the sausages: Preheat the oven to 400o (Gas mark 6) . Place the dough in an 8 inch baking tin or casserole. Add the vegetable stock, the remaining 3 tablespoons of the tamari, and the 2 cloves garlic and bay leaves, if using . Cover the baking dish tightly with a lid or foil. Bake for 1 hour to 1 ¼ hours, or until most of the liquid has been absorbed and the sausage is firm and porous, with small air pockets. Remove from the oven and allow to cook to room temperature before slicing. Store refrigerated with the remaining cooking liquid in an airtight container for up to 1 week. From The Millennium Cookbook by Eric Tucker & John Westerdahl. See here for Chucky's variation.
In this taco recipe, the seitan gets a bold, spicy marinade with some familiar chorizo seasonings. You should marinate it in advance, sitting for about 8 hours.
No, this isn’t a turd: It’s my seitan chorizo. I love chorizo. The spicier, the better. When I quit eating red meat, it this spicy sausage was one of the things I continued to crave. I do eat meat on occasion now; however, I discovered that meat alternatives can be just as good. The ingredient list is... Read More »
This spicy vegan chorizo recipe produces quite a dense and spicy sausage. It can be eaten cold but it is better when fried off and added to other recipes, such as chorizo hash.
These vegan seitan chorizo sausages looks and taste just like the real deal! Incredibly chewy and meat-like, they are bold in flavor and sliceable. This meatless sausage is also packed full of plant protein!
This article reviews 5 sausage recipes from the Web for those who are transitioning into a vegan diet and/or lifestyle and who crave the taste and/or texture of meat sausages. Recipes include plant-based, gluten-based, gluten-free, soy-based and soy-free sausages.
Easy to make and can be prepared ahead of time, this vegan chorizo recipe can be used to amp up any dish! Sprinkle it on pizza, tacos, in a burrito, in a bowl, on nachos, in rice, on top of roasted potatoes, on soup, in a stuffed pepper, or anywhere you like.
These vegan seitan chorizo sausages looks and taste just like the real deal! Incredibly chewy and meat-like, they are bold in flavor and sliceable. This meatless sausage is also packed full of plant protein!
No, this isn’t a turd: It’s my seitan chorizo. I love chorizo. The spicier, the better. When I quit eating red meat, it this spicy sausage was one of the things I continued to crave. I do eat meat on occasion now; however, I discovered that meat alternatives can be just as good. The ingredient list is... Read More »
J'ai beau manger moins de viande, je ne suis pas devenue végétarienne pour autant ........ mais je suis assez curieuse en cuisine (pas au point de manger des insectes cela dit), c'est ce qui m'a poussé à acquérir le livre Ma Petite Boucherie Vegan....
Salchichas de fofu con tortilla de patatas y su chorro de mayonesa Comentario previo: Tras hacer las salchichas de seitán se me ha d...
These vegan seitan sausages are smoky, subtly sweet, and super meaty. And you can't go wrong with 28.9 grams of protein per serving!
Spicy, savory, and oh-so satisfying vegan chorizo sausage links that are gluten-free and soy-free. Just 10 ingredients and simple methods required!
I devised this recipe quite a few years ago, but never got around to sharing it until now. I grew up in San Francisco, in a district w...
In Barcelona at ik een paar jaar geleden mijn eerste vegan hotdog. Dit was bij het restaurant 'The Dog Is Hot,' tegenover mijn AirBnB appartement. Later at ik nog vegan hotdogs in New York en in Berlijn, maar ik kan me niet herinneren dat ik er ooit eentje in Nederland at. Daar moet maar eens verandering
