The Happy Herbivore Cookbook by Lindsay S. Nixon

Author:Lindsay S. Nixon [Nixon, Lindsay]
Language: eng
Format: epub, mobi, pdf
Publisher: BenBella Books, Inc.
Published: 2010-12-01T16:00:00+00:00

NUTRITIONAL INFORMATION Calories 51; Calories from Fat 3; Total Fat 0.3g; Cholesterol 0mg; Total Carbohydrate 8.6g; Dietary Fiber 2.2g; Sugars 3.0g; Protein 3.2g

Spicy Sausage

Makes 4 sausages | Pictured opposite | This sausage is a cross between andouille sausage and pepperoni. It’s great for nibbling, sliced on top of pizza, crumbled into a Frittata (pg. 15) and Baked Shells and Cheese (pg. 156), or tossed with a batch of Spicy Greens (pg. 184).

1⁄2 c cooked or canned pinto

beans

1 tbsp fennel seeds

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 c TVP

3⁄4 c vital wheat gluten

1⁄4 c nutritional yeast

2 tbsp soy sauce

2 tsp hot sauce

Pulse pinto beans in a food processor until they’re coarse crumbs or mash with a fork; set aside.

Grind fennel seeds using a mortar and pestle into a thin powder, then combine with all other spices.

Transfer beans and spices to a medium bowl. Add remaining ingredients in order plus 1 cup of water.

Stir a few times, then combine ingredients with your hands.

Knead for a minute or two to ensure even distribution and to help push the bubbles out (under-kneading may cause a spongy texture).

Shape mixture into a ball and break into 4 even segments and set aside.

Shape each segment into a log—do not worry about molding sausages perfectly; the steaming process will help shape them.

Prepare 4 sheets of aluminum foil, each about 5 inches square. Wrap dough in foil tightly and twist both ends so it looks like a Tootsie Roll.

Place sausages into a steamer, cover, and cook for 40 minutes.

refrigerate overnight or for at least 4 hours.

To use, warm gently in oven or toaster oven for 8 to 10 minutes.

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