|It all begins with half a cup of canned pinto beans.|
|Mash the beans with a fork. Just. Like. This. (says Cafe Drake HRV, doing our best RuPaul impersonation)|
|Yup, wheat gluten, pure wheat gluten. Unless you have Celiac Disease, proceed with the recipe and free yourself of any perceived wheat intolerance.|
|Mixing up the magic brew.|
|Sausages rolled and ready to steam.|
|A finished sausage, ready to enjoy immediately or be incorporated in to an endless number of dishes . . . pizza, pasta, braised sauerkraut, sandwiches, omelets, stop us now . . .|
|This recipe, courtesy of Isa Chandra Moskowitz' genius cooking bible Isa Does It, makes 4 large, very substantial sausage links.|
|Because a salad is always welcome with sausages.|
|We ravenously consumed the sausages at Cafe Drake HRV with brown rice, salad and a Carrot & Habanero Dressing.|
|Leftovers for Lunch, with walnuts and a bleu cheese=dressed salad this time around.|
|And leftovers even TWO days later. The veggie sausages keep well, refrigerated, for 5 days. Cafe Drake HRV spiked the protein in this lunch with roasted tofu as well.|
An unadapted recipe, straight from another source, is rare here, but we've no faith we could match - or alter - the approachable ease of Isa's technique.
First, set up your steamer on the stove top, whatever kind you have or prefer. As the sausages will steam for 40 minutes a deeper or wider vessel is ideal; if one's not handy, no worries, you'll just need to add water about halfway through the steaming process.
In a large bowl mash 1/2 cup rinsed and drained pinto beans. Use a fork and mash lightly, just no whole beans remain, a smooth paste is neither necessary or desirable. Mix in 1 cup vegetable broth, 1 T. olive oil and 2 T. tamari or soy sauce. Now dump in 1) 1 1/4 cups vital wheat gluten 2) 1/4 cup nutritional yeast flakes 3) 1 t. garlic powder 4) 2 t. lightly crushed fennel seeds 5) 2 t. smoked paprika 6) crushed red pepper flakes to taste.
We also added 1/2 t. dried sage but that was the ONLY alteration to the original recipe.
Mix everything with a fork and then knead with your hands for a minute.
Divide the dough into 4 pieces and shape like a 5-inch sausage link. Wrap tightly in a square of aluminum foil, twisting the ends like a Jolly Rancher or Tootise Roll. Repeat with the other three sausages and place all in your steamer.
Steam for 40 minutes, unwrap, enjoy, add to a recipe or cool and refrigerate. Or freeze even!