Vegan Choripán with Smoky Seitan Sausages
A plant-based twist on the classic Argentine street food, featuring seitan sausages with a smoky paprika marinade, topped with chimichurri.
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.
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
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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