Happy Herbivore‘s Spicy Sausage
Ingredients:
- 1/2 cup cooked pinto beans
- 1 tbsp fennel seeds (You can just buy ground fennel if you don’t have a mortar and pestle.)
- 1 tbsp cayenne powder
- 1 tsp rubbed sage (Not powdered)
- 1 tsp red pepper flakes
- 1 tsp granulated garlic powder
- 1 tsp granulated onion powder
- 1/4 tsp chili powder
- 1/4 tsp dried thyme
- 1/4 cup TVP (For newbies: Textured vegetable protein – you can get it at a Whole Foods or health food store, in the bulk aisle.)
- 3/4 cup vital wheat gluten (Look in the bakery aisle)
- 1/4 cup nutritional yeast (Look in the bulk aisle, otherwise it’s over-priced)
- 2 tbsp soy sauce
- 2 tsp hot sauce (or more, depending on taste)
Directions:
- 1. Pulse pinto beans in food processor, or mash with a fork. Set aside.
- 2. Grind fennel seeds into thin powder (or shake it out of your store-bought container).
- 3. Combine fennel with all other spices.
- 4. Put beans and spices in bowl. Add remaining ingredients and add 1 cup water.
- 5. Stir, then proceed to combine with your hands.
- 6. Knead for a minute or so, pushing out bubbles. You don’t want it to be “spongy,” Happy Herbivore says.
- 7. Shape into a ball and break into even segments (about 4).
- 8. Shape each segment into a log. (Remember Playdoh.)
- 9. Wrap dough tightly in aluminum foil and twist the ends “like a Tootsie Roll.”
- 10. Place sausages into a steamer and cover for 40 minutes. (You can make your own steamer by putting a pot of water on the stove and putting a strainer on top of the pot, then placing sausages into strainer to let the steam in. Still, remember to cover.)
- 11. Refrigerate for at least 4 hours — better if overnight.
- 12. When ready to use, you can warm them in the oven or a skillet.
Enjoy!
Image Credit: Flickr Creative Commons, chick_pea_pie (Disclaimer: The photo pictured is not a vegan dish, and in fact appears to have shrimp in it.)