Add the red beans, tomato purée, spices and water together to a blender and blend until well mixed and smooth.
Place the gluten in a large mixing bowl. Add blended liquid and stir until combined. The mixture will thicken quickly and become gummy and stringy. Youmay find using your hands to incorporate everything fully is easier.
Use a half cup measure to scoop out the mixture onto a piece of plastic, forming it into an oblong sausage-like shape, then begin to roll the sausage in the plastic tightly. When wrapped, twist the ends and tie into knots.
Fill a large pot with salted water and heat to boiling. Place sausages in the water and cook for 30 minutes.
Remove the chorizos from the pot and allow to cool. When they are cool enough to handle, unwrap sausages and slice or cut to use in recipes or store for later use.
Video
Notes
Tips for BEST Results:Don’t over mix your chorizo. The gluten flour can end up tough if you mix it too much. As soon as the mixture is combined, stop mixing. Use the red beans. I feel like this bean isn’t the most popular, but it really does improve the appearance of this vegan chorizo making it look more like a traditional chorizo.Be sure to wrap the chorizos tightly in the plastic wrap and tie up the ends into tight knots. If they open up while cooking, they lose some of their color and flavor as it cooks out into the water.Taste the chorizo once mixed. I know it won’t look appealing but you definitely want to ensure that flavor is right. Adjust the seasonings as desired and in particular add more salt and pepper if needed.