On medium heat, fry the diced onion in the coconut oil until it's just starting to brown, about five minutes.
Stir in the garlic and take off the heat.
Transfer everything to a mixing bowl. Add the dry soy mince, soy sauce and water. Mix.
Add the smoked paprika, herbs, salt, cayenne pepper and black pepper. Mix again.
Add and stir in the vital wheat gluten, until it is all absorbed by the moist mixture.
Knead a bit to compact the dough as it comes together.
Split into individual portions, transfer each onto a piece of parchment paper (large enough to wrap the chorizo and tie the ends, about 20 x 25 cm / 8" x 10" each).
Use your hands to shape sausages out of the portions of dough. Don't worry if it's not too perfect, you'll tidy it up later.
Wrap the parchment around the sausage, trying to make it reasonably tight.
Twist the paper at one end of the sausage and bind it with a piece of string or a wire closure.
Before twisting the other end, just try and press the mixture inside the roll towards the first end, creating a compact and neatly round sausage shape.
Twist and tie the paper at the second end.
When your sausages are ready to be cooked, cover the bottom of a saucepan (that can be used with a steaming basket or insert) with about 3 cm of water and insert the steaming basket / insert.
Put your chorizos in the steaming basket, put the lid on and bring the water to a boil.
Turn the heat down to a simmer and steam the sausages for one hour. After a while check that there is a gentle flow of steam coming out from the lid.
Pressure cooker method: You can steam the chorizo in a pressure cooker in a steaming basket and reduce the cooking time to 30 min.
Carefully take the chorizo out of the steaming basket. Before you unwrap the chorizo, let it cool down to room temperature to firm up.
The chorizo gets even firmer when refrigerated for a couple of hours or overnight, making it perfect for slicing.
StorageKeep the vegan chorizo in its wrapping or unwrapped in a container, in the fridge.Homemade vegan chorizo will keep about a week in the fridge.We don’t recommend freezing it, because it crumbles easily after unfreezing.