since that fab night at bar kunin i have been dying to recreate the amaze vegan chorizo that even my jamon-adoring housemates loved. well today was the day - with wheat gluten and a tin of dulce pimenton at hand, i took some guidance from a gluten recipe i found in a non-veg asian cookbook and some common sense and hit the nail on the head with my delicioso vegano chorizo receta - ideal para tapas!









how?





1/3 cup of wheat gluten flour

1 teaspoon of pimento – i used dulce (sweet paprika)

1/2 teaspoon of dried chilli flakes

1 teaspoon of dried parsley

1/2 teaspoon of ground coriander

pinch of cumin

1/2 teaspoon of garlic powder

1 teaspoon of dried onion flakes

1/4 teaspoon of salt

1 teaspoon of vegetable oil

1/2 teaspoon of liquid smoke

2 tablespoon of hot water

1 teaspoon of vegetable oil for frying





combine the flour, pimenton, chilli flakes, parsley, coriander, cumin, garlic powder, onion flakes and salt in a medium sized mixing bowl. add the oil, liquid smoke and hot water and stir to form a elastic dough. work the dough to develop its elasticity. roll into a sausage shape, stretching to form a skin. heat the extra oil in a small frying pan and shallow fry the chorizo sausage. cook for 6-7 minutes, turning to crisp the ‘skin’ on all sides. remove from the pan and slice into 1 cm thick slices. serve immediately drizzled with the remaining oil from the pan. enjoy with tall glass of tinto de verano and good friends.





serves 2 for tapas