This is my very first time writing a blog! This recipe is adapted from Naty of Big Sky Sanctuary Inc. (https://www.facebook.com/bigskysanctuarybandb) and her demonstration at the vegan bake sale at CERES which was on the 26th of April 2015.
1 1/2 – 2 cups gluten flour
1/4 cup oil
1/2 cup water
1/4 cup tomato paste
1 can of cannellini beans (drained and mashed)
2 tsp rosemary
2 tsp sage
2 tsp smoked paprika
1 tbp massels chicken stock
3 garlic cloves
chilli flakes to taste
Drain the can of beans and mash them with a potato masher until they are almost but not completely mashed. You want them to still be a little chunky.
Mix all the ingredients except the flour in a bowl. Slowly add the flour to the mix and work it with your hands like you would a dough. Once its all mixed in and there are no dry flour bits, cut or tear the mix into six pieces. You might just need to add more or less flour depending on the moisture content of the beans and tomato paste.
Steam the sausages for about 30 minutes. Keep an eye on the water levels, which I forgot to do! Once they come out they should be pretty firm, but not tough. I ended up with 6 sausages and a tiny bit left over, which I made into a patty.
Don’t like these flavours? You can use –
The flavour and shape combinations are endless! Make them into patties, meat balls, crumble them up and use as mince.