Vegan choripán with homemade lentil sausages

Ingredients

• 100 g lentils, soaked for at least 8 hours (1 cup once soaked)
• 1 cup water
• 1 cup vital wheat gluten
• 1 tablespoon sweet paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 3 tablespoons soy sauce
• 1 teaspoon liquid smoke (optional, but recommended)
• 1 tablespoon salt
• 1 tablespoon ground white pepper (or black)
• Oil for browning
• 6 long sandwich rolls (or baguettes cut into pieces)
• Vegan mayonnaise
• A handful of parsley, for the chimichurri
• 1 garlic clove, for the chimichurri
• 1 teaspoon dried oregano, for the chimichurri
• ½ teaspoon hot paprika or ground chili, for the chimichurri
• 2 tablespoons wine vinegar, for the chimichurri
• 4 tablespoons olive oil, for the chimichurri
• Salt, for the chimichurri

Missing an ingredient?

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• What to use instead of soy sauce

Instructions

1. Soak the lentils for at least 8 hours and drain them well. Use only one cup of soaked lentils, even if they swell and you have some left over.
2. Blend the lentils with the water, soy sauce, paprika, garlic and onion powder, salt, pepper and liquid smoke until you have a paste as smooth as possible.
3. Transfer it to a bowl, add the vital wheat gluten and knead until you have a firm, elastic dough. Divide it into six pieces.
4. Wrap each piece in aluminum foil, shaping it into a sausage, and twist the ends closed like a candy wrapper.
5. Cook them in a covered pot of water for 1 hour. Let them cool slightly before removing the foil; if you like, split them in half lengthwise.
6. Meanwhile, make the chimichurri: finely chop the parsley and garlic and mix them with the oregano, hot paprika, vinegar, oil and a pinch of salt. The sooner you make it, the more flavor it gets.
7. Brown the sausages in a skillet with a splash of oil until nice and crispy.
8. Open the rolls, spread them with vegan mayonnaise, put a hot sausage in each one and finish with chimichurri to taste.

Nutrition facts

Approximate, per serving (about 193 g). Calculated with data from USDA FoodData Central.