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A cooked smoky seitan sausage in a bun is topped with a green herb garnish and served on a white plate, with a bowl of additional garnish on the side.

Vegan Choripán with Smoky Seitan Sausages

An asian woman smiling in front of a potted plant.Hannah Lee
A plant-based twist on the classic Argentine street food, featuring seitan sausages with a smoky paprika marinade, topped with chimichurri.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Meal Type Dinner, Lunch
Cuisine Argentine
Servings 4
Calories 559 kcal
Difficulty Medium
Ingredient Cost $9
Shopping Cost$43

Equipment

  • Mixing Bowl
  • Large skillet or grill pan
  • Brush for basting

Ingredients
 
 

For the seitan sausages:

  • 1 cup vital wheat gluten
  • ¼ cup nutritional yeast
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper
  • ¾ cup vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil

For the marinade:

  • ¼ cup olive oil
  • 1 tablespoon smoked paprika
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

For the chimichurri:

  • ½ cup fresh parsley finely chopped
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic minced
  • 1 teaspoon oregano dried
  • Salt and pepper to taste

Additional ingredients:

  • 4 crusty rolls or baguettes

Instructions
 

Prepare the seitan sausages:

  • In a mixing bowl, combine vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, and black pepper. In a separate bowl, mix vegetable broth, soy sauce, and olive oil. Combine wet and dry ingredients, kneading until a dough forms. Shape into sausage links.
    1 cup vital wheat gluten, 1/4 cup nutritional yeast, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground black pepper, 3/4 cup vegetable broth, 1 tablespoon soy sauce, 1 tablespoon olive oil

Cook the seitan sausages:

  • Bring a pot of water to a boil and reduce to a simmer. Add the seitan sausages and simmer for 30 minutes. Remove and let cool.

Prepare the marinade:

  • Mix olive oil, smoked paprika, minced garlic, ground cumin, salt, and pepper in a bowl. Brush the sausages with the marinade.
    1/4 cup olive oil, 1 tablespoon smoked paprika, 2 cloves garlic, 1 teaspoon ground cumin, Salt and pepper to taste

Grill the sausages:

  • Heat a skillet or grill pan over medium heat. Cook the sausages, turning occasionally and basting with the marinade, until browned and slightly crispy.

Make the chimichurri:

  • Combine chopped parsley, olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper in a bowl. Mix well.
    1/2 cup fresh parsley, 1/4 cup olive oil, 2 tablespoons red wine vinegar, 2 cloves garlic, 1 teaspoon oregano, Salt and pepper to taste

Assemble the choripán:

  • Slice the rolls or baguettes lengthwise, place a sausage inside each, and top generously with chimichurri.
    4 crusty rolls

Notes

The seitan sausages can be made ahead and stored in the fridge for up to a week.
Customize the chimichurri to your taste with additional herbs or spices.

Nutrition

Calories: 559kcalCarbohydrates: 32gProtein: 31gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gSodium: 707mgPotassium: 293mgFiber: 4gSugar: 1gVitamin A: 1908IUVitamin C: 12mgCalcium: 124mgIron: 5mg
Keyword Argentine Street Food, Chimichurri Sauce, Seitan Sausages, Vegan Choripán

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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