Seitan Chorizo

• 1 1/2 cups vital wheat gluten
• 1/4 cup chickpea flour
• 2 tablespoons nutritional yeast
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon paprika
• 1 teaspoon dried ancho chile powder (or to taste)
• 1/2 teaspoon turmeric
• 1/2 teaspoon pepper
• 1 dried red chili pepper (or 1 T red pepper flakes)
• 4 large garlic cloves, minced
• 1/4 cup fresh cilantro, minced
• 2 tablespoons apple cider vinegar
• 2 tablespoons Braggs liquid aminos
• 1 teaspoon olive oil
• 1/4 teaspoon liquid smoke
• 1/4 cup tomato paste
• 1 3/4 cups vegetable broth (I used low sodium)

1. In medium bowl, stir together garlic, cilantro, and liquids.
2. In a large bowl, stir together all dry ingredients. Add the wet to the dry mixture and stir until just combined.
3. Knead dough for 2-3 mins, then let rest for 10 minutes.
4. Meanwhile, pre-heat oven to 350*F. Tear apart 4 squares of aluminum foil (approximately 8 inches long).
5. Divide dough into 4 equal pieces and form logs on each of the foil pieces. Roll them long-ways, twisting the ends to firmly secure the logs. (Note: Do not to wrap too tight in case of an expansion/explosion.).
6. Place the wraps on a baking sheet and cook for 60-75 minutes They will feel more firm when you remove them from the oven. Allow to cool for at least 40 mins, or overnight. (I recommend overnight - it firms up in the fridge and the flavors come together nicely.).
7. Makes 4 sausages, or 8 servings.

vital wheat gluten, chickpea flour, nutritional yeast, cumin, coriander, paprika, chile powder, turmeric, pepper, red chili pepper, garlic, fresh cilantro, apple cider vinegar, braggs, olive oil, liquid smoke, tomato paste, vegetable broth

Taken from www.food.com/recipe/seitan-chorizo-498382 (may not work)