Leesburg resident Ryan MacMichael sautes slices of this vegan breakfast sausage in a little olive oil and serves them as Thanksgiving hors d'oeuvres.
Vital wheat gluten and nutritional yeast are added here for body; they are available at health food and organic food stores.
Make Ahead: The sausages can be prepared and cooked up to 3 days in advance.
Servings: 8 - 12 hors d'oeuvre
- 1/2 cup cooked navy beans, rinsed and drained
- 1 cup vegetable broth
- 1 tablespoon olive oil, plus more for sauteing the slices
- 2 tablespoons low-sodium soy sauce or tamari
- 1 teaspoon liquid smoke
- 2 medium cloves garlic, minced
- 1 1/4 cups vital wheat gluten (see headnote)
- 1/4 cup nutritional yeast (see headnote)
- 1 tablespoon plus 1 teaspoon dry rubbed sage (not powdered)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 cup finely chopped dried cherries
- Freshly ground black pepper
Place a steamer basket over a large saucepan of water and bring to a boil over high heat. Have a tight-fitting lid at hand and 4 good-size pieces of aluminum foil.
Meanwhile, place the beans in a mixing bowl. Use a potato masher to reduce them to a pulpy consistency.
Add the broth, oil, soy sauce or tamari, liquid smoke, garlic, vital wheat gluten, nutritional yeast, sage, ginger, allspice, cloves, cherries and freshly ground black pepper to taste; mix well.
Divide the mixture in half, then divide each half again (to make 4 equal portions). Place 1 portion in the center of the long edge of 1 piece of foil. Roll and shape the mixture into a log about 5 inches long, twisting the ends of the foil like a Tootsie Roll wrapper. Repeat with the other 3 portions.
Place the 4 logs in the steamer basket and cover tightly. Cook/steam for about 40 minutes, until firm. Transfer to a plate to cool completely, then refrigerate for at least 1 hour or preferably overnight.
When ready to saute, coat the bottom of a large nonstick skillet with oil and place over medium heat.
Meanwhile, unwrap a sausage and cut crosswise into thin slices. Arrange the slices in the skillet in a single layer. Saute for 6 to 8 minutes, adjusting the heat as needed so the slices do not burn, until lightly browned.
Adapted from a recipe in "Vegan Brunch," by Isa Chandra Moskowitz (Da Capo, 2009).
Tested by Bonnie S. Benwick.
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