Vegan Sausages

I am not sure if you have tried any of the vegetarian/vegan sausages on the market but the ones I have tried have all been dreadful. And then again we are back to that faux meat conundrum. Do I really want something to taste like meat? Not really. But, these Vegan sausages from Isa Chandra Moskowitz really fit the bill when I am looking for something substantial with that spicy sausage taste. The texture is right and they are incredibly easy to make. Great grilled, pan grilled or broiled. In wet dishes like soups and sauces? Not so much. Leftovers keep in the fridge for a week.







Ingredients
1/2 cup pinto beans, rinsed and drained
1 cup cold vegetable broth
1 tablespoon oilive oil
2 tablespoons soy sauce
2 cloves garlic finely minced
1 1/4 cup vital wheat gluten
1/4 cup nutritional yeast
1 1/2 teaspoons fennel seed, crushed
1 teaspoon red pepper flakes
1 teaspoon paprika
1 teaspoon dried oregano
several dashes of fresh black pepper

Setup a steamer in a large soup pot and bring water to a full boil right at the start. The recipe comes together quickly.

Get ready 4 or 6 sheets of tin foil. In a large bowl, mash the pinto beans with a fork. Add all other ingredients in order listed and mix with a fork. Divide the dough into four or six even parts. Roll it like a tootsie pop, place it on a foil sheet and wrap it up like you would a tamale.

Place the wrapped sausages in the steamer and steam for 40 minutes. Let cool and use in your recipe. Easy as that. Yum!