Seitan Chorizo - cooking recipe

Ingredients

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)

Preparation

In medium bowl, stir together garlic, cilantro, and liquids.
In a large bowl, stir together all dry ingredients. Add the wet to the dry mixture and stir until just combined.
Knead dough for 2-3 mins, then let rest for 10 minutes.
Meanwhile, pre-heat oven to 350*F. Tear apart 4 squares of aluminum foil (approximately 8 inches long).
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.).
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.).
Makes 4 sausages, or 8 servings.