Chorizo Style Seitan Hot Dogs with Caramelised Cider Onions

Ingredientes

Wet Ingredients:

1 onion, chopped

2 cloves garlic, chopped

1 ¼ cups vegetable stock

⅓ cup dried porcini mushrooms

½ cup chickpeas

3 tbsp tomato puree

1 tbsp soy sauce or tamari

1 tbsp brown rice miso

1 tbsp chili oil

¼ tsp sea salt

¼ tsp pepper

6 tsp smoked paprika

1 tbsp fennel seeds

1 tbsp hot smoked chili flakes

Dry Ingredients:

2 cups vital wheat gluten

½ cup chickpea flour

Caramelized Cider Onions:

2 large onions, sliced

2 tbsp olive oil

½ cup cider

1 tbsp raw sugar

Pinch of sea salt & pepper

Instrucciones

Mix the hot vegetable stock with the porcini mushrooms and let them sit for 5 minutes to rehydrate. Sauté the onion and garlic until soft and golden, then transfer them to a blender along with the rehydrated mushrooms, stock, and remaining wet ingredients. Blend until smooth.

In a large mixing bowl, combine the vital wheat gluten and chickpea flour. Pour in the blended mixture and stir until everything is well combined. Knead the dough firmly for 10 minutes to develop a meaty texture, then let it rest for another 10 minutes.

Divide the dough into 8 equal portions, aiming for about 110g each. Roll each piece into a sausage shape. Cut 8 pieces of foil (about 25cm long) and oil the shiny side. Wrap each sausage tightly in the foil, twisting the ends to seal. Wrap again in cling film for extra security.

Bring a large saucepan of water to a boil, then reduce to a gentle simmer. Place the wrapped sausages in the water, cover, and let them cook for 50 minutes, stirring occasionally. Check for firmness by giving them a gentle squeeze—if they still feel soft, cook for another 5–10 minutes. Once done, remove from the water and let them cool for 10 minutes before carefully unwrapping.

To make the caramelized cider onions, thinly slice the onions and heat some oil in a pan. Add the onions with salt and pepper, allowing them to soften and turn golden. Pour in a generous amount of cider along with the sugar, then lower the heat and let everything caramelize, stirring often for about 4–5 minutes.

For the best flavor and texture, pan-fry the sausages for around 10 minutes until golden brown, or grill them. Serve in hot dog buns with the caramelized onions and your favorite sauces. The sausages can also be frozen and cooked later, even on a BBQ.