Yes, it sounds a bit like we’re showing off, but in all seriousness, this homemade spicy vegan chorizo sausage recipe is award winning. And you wouldn’t want to miss out on an award-winning vegan chorizo, would you?
Recipe from VBQ: The Ultimate Vegan Barbecue Cookbook © Nadine Horn and Jörg Mayer, 2018. Photographs © Nadine Horn and Jörg Mayer. Reprinted by permission of the publisher, The Experiment.
More about VBQ—The Ultimate Vegan Barbecue Cookbook
VBQ: The Ultimate Vegan Barbecue Cookbook is available wherever books are sold.
VBQ — the Ultimate Vegan Barbecue Cookbook
Over 80 Recipes—Seared, Skewered, Smoking Hot! by Nadine Horn and Jörg Mayer
BBQ is almost synonymous with summer—nothing feels as seasonally appropriate as a deck, an open flame, and the flip of a hamburger. Unfortunately, that leaves vegans out of a quintessential warm weather tradition. Here is the ultimate guide to a VBQ, a smoky, succulent, and entirely meat-free alternative that will dazzle vegans and omnivores alike.
With VBQ—The Ultimate Vegan Barbecue Cookbook (The Experiment; May 1, 2018), the great American pastime of grilling is transformed into any veggie lover’s feast.
The book not only includes mouthwatering mainstays (Cauliflower Cutlets, Pulled Mushroom Sandwiches), essential condiments and sides (Grilled Potato Salad, Cashew Sour Cream), and creative additions to the table (Vietnamese Pizza, Grilled Avocado), it also holds the secrets to the techniques, tools, and ingredients that are key to VBQ perfection — not to mention the vegan chorizo recipe presented in this post!
Brimming with gorgeous, full color photographs, and innovative, easy-to-make recipes, VBQ—The Ultimate Vegan Barbecue Cookbook will transform anyone into a vegan pitmaster in no time.
Nadine Horn is a vegan cookbook author and knows how to make food look really pretty. She’s also an avid pottery-geek and loves to throw clay around her small workshop. She and Jörg Mayer are the creators of EatThis!, the most popular vegan blog in all of Germany.
- 2½ cups vital wheat gluten
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 1 tablespoon hot smoked paprika
- 2½ teaspoons fennel seeds
- 2 teaspoons garlic powder
- 3 tablespoons cooked basmati rice
- 3 tablespoons soy sauce
- 2 tablespoons olive oil, plus 2 tablespoons for grilling
- 1 tablespoon tomato paste
- Mix the dry ingredients, then separately mix the wet ingredients with 2 cups water. Next, mix them together, first stirring with a wooden spoon and then kneading well by hand.
- Cut the dough into eight portions. Shape each piece by hand into a sausage and roll each one tightly in an 8 x 8-inch (20 x 20 cm) sheet of plastic wrap. Knot the ends.
- Put the sausages in a steamer basket and place in an appropriately-sized large saucepan or small soup pot in a single layer (cook in batches if need be).
- Steam each batch of sausages in the steamer basket for 30 minutes over an inch or so of gently simmering wanter. Let cool completely. Remove the plastic wrap.
- Brush the sausages with olive oil and grill them over direct heat for 4 to 5 minutes each side.
Tip: Spanish Padrón peppers make quite a good accompaniment for our chorizo. Brush the peppers with a little olive oil and roast them in a cast-iron frying pan or on a griddle. Serve them with coarse sea salt.
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