0.5 cup cooked or canned beans, drained (I used pinto because I had them)
1 cup vegetable or mushroom broth
1 tbsp olive oil
2 tbsp soy sauce (I only had 2 tsp Braggs, but wish I could have used 2 tbsp soy sauce)
1 tsp liquid smoke (optional)
2 cloves garlic, pressed, minced, or grated
1.25 cups vital wheat gluten
0.25 cup nutritional yeast
2 tsp fennel seeds, crushed with a knife – some whole, some crushed
1/2 tsp ground ginger
1/2 tsp ground celery seed
Freshly grated pepper
1/4 cup diced green apple
I would recommend playing with the spices… I wasn’t totally sure what to do here. It’s good but could probably be more mindblowing!
I followed the technique for the Cherry Sage Sausage recipe from Vegan Brunch. Get ready to steam – get your water boiling. I usually steam with a metal strainer (or more recently, a drop-in metal steamer) set into a big pot with a lid. Also, have four pieces of tinfoil ready.
In a large bowl, mash the beans until no whole ones are left. Toss the rest of the ingredients in and then mix it all together with a fork. Separate into four even portions, then roll each one in tin foil – as a tube. Twist the ends to make sure your tin foil tubes are sealed.
Steam the tin foil tubes for 40 minutes.
After I finished steaming them, I put 3 in the fridge and opened the fourth. I cut it into slices and fried it up with my tofu scramble. One sausage was so much more than I needed that I’m not sure what I’m going to do with myself. Groan, I guess.