A flavorful and easy-to-make vegan chorizo crumble recipe, perfect for adding a spicy kick to your dishes.
In a medium mixing bowl, combine the vital wheat gluten, nutritional yeast, fine sea salt, ground cumin, cayenne pepper, smoked paprika, chili powder, and onion powder.
Mixing the dry ingredients thoroughly ensures even distribution of flavors.
In a separate small bowl, whisk together the water, apple cider vinegar, tomato paste, and olive oil.
Whisking the liquid ingredients helps to emulsify the mixture for better texture.
Pour the liquid mixture into the dry ingredients and stir with a fork until a dough starts to form.
Use a fork to mix initially to avoid sticking, then use your hands to form the dough.
Using your fingertips, break the dough into small crumbles.
Breaking the dough into evenly sized crumbles ensures consistent cooking.
Heat a non-stick skillet over medium-high heat and add the crumbles.
Stir constantly to prevent sticking and ensure even browning.
Cook for about 8 minutes, stirring frequently, until the crumbles are browned and slightly crispy.
Adjust the heat if needed to avoid burning while achieving a crispy texture.
Serve the crumbles hot as a topping for tacos, salads, or any dish of your choice.
Garnish with fresh herbs or a squeeze of lime for added flavor.
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