Chorizo Sausages

Makes 4 big sausages

A spicy sausage with a little tomato kick. These add a little Spanish flair to your brunch buffet.

½ C cooked pinto or kidney beans, rinsed and drained
1 C vegetable broth
1 tbsp olive oil
2 tbsp soy sauce
2 tbsp tomato paste
2 tsp lemon zest
2 garlic cloves, finely minced or pressed
1 ¼ C vital wheat gluten
¼ C nutritional yeast
1 tbsp smoked paprika
1 tsp crushed red pepper flakes
1 tbsp sage (optional)
1 tsp dried oregano
¼ tsp cayenne (no thanks, too hot)

In a large bowl, mash the beans until no whole beans are left. Throw all the other ingredients in the bowl in the order listed and mix with a fork. Divide into 4 even parts. Prepare your steamer in a pot of water and bring water to a full boil. Also, lay out 4 sheets of tinfoil.Roll the chunks of dough into logs and wrap in tinfoil, like a tootsie roll at the ends. Place wrapper sausages into the steamer for 40 minutes with the lid on. Enjoy immediately or refrigerate until ready to use.

Credit: Vegan Brunch by Isa Chandra Moskowitz


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