- 1/2 cup pinto beans, rinsed and drained
- 1 cup cold vegetable broth
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 2 garlic cloves, grated ( with a microplane, or very finely minced)
- 1 1/4 cups vital wheat gluten
- 1/4 cup nutritional yeast
- 1 1/2 teaspoons fennel seeds, crushed
- 1 teaspoon red pepper flakes
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 3 dashes fresh black pepper
- Before mixing your ingredients, get your steaming apparatus ready, bring water to a full boil. The rest of the recipe comes together very quickly.
- Have ready 6 sheets of tin foil.
- In a large bowl, mash the pinto beans until no whole ones are left.
- Throw all the other ingredients together in the order listed and mix with a fork.
- Divide dough into 6 even parts. Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome. Make sure you have enough foil though because it can burst through if it’s not fully covered properly.
- Place wrapped sausages in steamer and steam for 40 minutes.
Potato Kielbasa Skillet
The recipe calls for a dutch oven, but we don’t have one so we make do with a stock pot since it doesn’t have to be transferred to the oven.
- 5 large potatoes, cut in bite sized chunks
- 1 lb kielbasa, sliced (we use homemade vegetarian sausage)
- 1 cup chopped onions
- 1 cup chopped green peppers
- 2 tablespoons vegetable oil
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups water
- 1 1/2 cups cubed Velveeta or shredded cheddar
- In a large stock pot, brown potatoes, kielbasa, onion and peppers in oil.
- Add seasonings and water.
- Bring to a boil.
- Cover tightly and cook for 20 minutes on low, stirring occasionally.
- Uncover and put cheese on top.
- Simmer until cheese is melted.