Seitan Chorizo

I used Kittee's Basic Gluten Log as a the "bones" for the chorizo, except I halved it even though she said not to because I only had a cup and a half of vital wheat gluten.

1 onion sliced thin
1 T olive oil
pinch salt

Spices:
1 t oregano
1 t freshly ground cumin (I did mine in a mortar with a pestle, a pestle I tell you!!!)
1 t sugar or 1 mini scoop of stevia (the scoop should come in your stevia bottle)
1/2 t chili powder
1 dried red chili crushed (I used a guajillo chile and crushed fine with my mortar and pestle)

Liquids:
2 gloves garlic minced or microplaned
1 T barbeque sauce
3/4 c water
1 T apple cider vinegar

Dry:
1.5 c vital wheat gluten
1.5 T chickpea flour
1 T nutritional yeast
1 t instant tapioca

Outside:
1 guajillo chile crushed

1. Over medium heat sautee onion and salt in olive oil until it is caramelized. Stir frequently while sauteeing.

2. While you're caramelizing the onion, measure out all your spices in a small bowl. Measure out your liquids in another container. Measure out your dry into a large bowl.

3. When the onions are done, chop them finely and add them to your liquids.

4. Mix your spices into your dry. Add the liquids and mix with a spoon until incorporated. Shape the gluten into a log about 2.5 inches in diameter. If you want the outside to have a brown color, rub the crushed guajillo pepper evenly all over the log.

5. Roll the log up in foil and secure the ends by twisting (as if you were wrapping a hard candy).

6. Place 2 cups of water in a pot and add a steam basket. Put foil wrapped gluten onto steamer. Bring to boil. Steam for 1 hour (maybe over medium heat?). Be sure to check that the water does not all evaporate during the cooking or else you will have burnt pot. Yum.

Notes: This was very tasty. The texture is unlike any seitan I've made before. Not chewy or rubbery at all. Very soft and biteable. As for rubbing the pepper on the outside of the seitan, it makes a great color but also stains everything red so you may want to leave that out.