Spicy Pinto Sausages
Makes 4 big sausages
1/2 cup pinto beans, rinsed and drained
1 cup vegetable broth
1 tablespoon olive oil
2 tablespoons soy sauce
2 cloves garlic, grated (with a microplane, or very finely minced)
1 1/4 cups vital wheat gluten
1/4 cup nutritional yeast
1 1/2 teaspoons fennel seed, crushed
1 teaspoon red pepper flakes
1 teaspoon sweet paprika
1 teaspoon dried oregano
Several dashes fresh black pepper
Before mixing your ingredients, get your steaming apparatus ready, bring water to a full boil. The rest of the recipe comes together very quickly.
Have ready 4 sheets of tin foil. In a large bowl, mash the pinto beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 4 even parts (an easy way to do this: split the dough in half and then into quarters). Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.
Place wrapped sausages in steamer and steam for 40 minutes. That’s it! You can unwrap and enjoy immediately or refrigerate until ready to use. I refrigerated some of mine in wrappers and some out of wrappers to see if there would be a difference, but there really wasn’t. They’re really great sliced up and lightly sauteed, and this weekend I’ll be trying them on pizzas.
another variation is here (well, actually this is the original, and the inspiration). I had been thinking I needed that 'chicknish' seasoning called for on Julie Hasson's excellent site, but after seeing Vegan Dad's variation, and Isa's, I'm really pleased at the thought that I can go ahead with this! I don't have a steamer - I will have to rig something up. hmmmm.
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Just made this terrific variation - next time I'll add some hot pepper flakes, though, or a T of whole grain mustard - it needs some 'punch'. I steamed these and then grilled them, basting with garlic-infused olive oil, topped off with carmelized onion and grilled tomatoes with fresh lemon sage, served on crusty grilled French bread:
2 1/2 c. vital wheat gluten
1/2 c. nutritional yeast
4 T. chickpea flour
4 t. unchicken broth powder (I used chicken seasoning, and you could just use sage)
1 t. onion powder
1 t. garlic powder
1 t. cumin
1/4 t. allspice
1 t. salt
ground black pepper
2 c. grated sweet potato (1 medium sized)
2 chipotle chiles, minced
4 t. adobo sauce
2 T. canola oil (I used olive oil)
2 T. black strap molasses
2 c. cool water
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