Craaazy! Vital wheat gluten is a thing of wonder.
To continue my trend of making things that I henceforth never considered actually making (bagels, seitan...) this is a homemade vegan chorizo from scratch, featuring the magic of vital wheat gluten and zero soy. The rest of the base of this is mashed pinto beans. Then there's a bunch of spices, veg broth and tamari (oh, a bit of soy, I guess).
This is from Vegan Brunch and for the life of me, I can't imagine how anyone could invent this- but I'm so happy that she did. It's magical. You make this springy dough and then form it into "sausages", roll it in tin foil and steam it for 40 minutes. Then, slice it, pan sear it a tad to get a nice crispy outside and a better, deeper color. This stuff is amazing. It's spicy, flavorful, eyes-roll-back into your head amazingly good. Plus, there's no intestinal casing involved (not to get grodie, but that's a pretty nasty component of real sausage.
This is used as a brekkie side (hence it's origin in the Vegan Brunch book), but we made tacos with it. Flipping. Amazing.