Herbal Bean Sausages Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Cooked pinto beans,
1/2 cup: Whole wheat breadcrumbs,
1/2 cup: Onion, minced
1: Garlic clove, minced
1/2 cup: Tomato sauce,
1/8 tsp: Fennel seed, crushed
1/8 tsp: Dried red pepper,
1/8 tsp: Dried basil, -OR-
1/2 tsp: -Fresh basil,
1 1/2 tsp: Chopped fresh parsley,
Salt, to taste
MUSHROOM-RED PEPPER SAUCE
1: Red bell pepper, minced
1/8 cup: Vegetable broth or water OR- more as needed,
4 large: Mushrooms, minced
1/4 cup: Onion, minced
Salt, to taste
1/8 tsp: Celery seed,
1/2 tsp: Chopped fresh oregano,
1 dash: Black pepper,
Whole wheat flour, (pastry flour works best)
Directions:
These plant-based sausages taste great, contain no added fat except
the vegetable oil theyre fried in, and are easy to make. These
ingredients yield fairly mild sausages; after youve tried them,
adjust the seasonings to please your palate.
DIRECTIONS: =========== Combine all ingredients in a mixing bowl, mix
thoroughly, and shape into 1- to 2-inch sausages. Saute in a small
amount of vegetable oil until crisp, or place in a baking pan and
broil, turning when edges are slightly crisp. Serve with Mushroom-Red
Pepper Sauce (below).
MUSHROOM-RED PEPPER SAUCE: Cook red pepper in vegetable broth for 5
to 7 minutes until tender. Add mushrooms, onion, salt, celery seed,
oregano, and black pepper. Cook 5 minutes longer or until onion is
transparent. Quickly whisk in enough flour to just thicken the sauce,
about 2 tablespoons at a time. Immediately remove from burner. Do not
overcook, or flour will cake. If needed, add more vegetable broth or
water. Serve over sausages, whole grains, or vegetables.
* Source: Karen Iacobbo, in The Herb Companion, October/November 1993
* Typed for you by Karen Mintzias
Source from luhu.jp
the vegetable oil theyre fried in, and are easy to make. These
ingredients yield fairly mild sausages; after youve tried them,
adjust the seasonings to please your palate.
DIRECTIONS: =========== Combine all ingredients in a mixing bowl, mix
thoroughly, and shape into 1- to 2-inch sausages. Saute in a small
amount of vegetable oil until crisp, or place in a baking pan and
broil, turning when edges are slightly crisp. Serve with Mushroom-Red
Pepper Sauce (below).
MUSHROOM-RED PEPPER SAUCE: Cook red pepper in vegetable broth for 5
to 7 minutes until tender. Add mushrooms, onion, salt, celery seed,
oregano, and black pepper. Cook 5 minutes longer or until onion is
transparent. Quickly whisk in enough flour to just thicken the sauce,
about 2 tablespoons at a time. Immediately remove from burner. Do not
overcook, or flour will cake. If needed, add more vegetable broth or
water. Serve over sausages, whole grains, or vegetables.
* Source: Karen Iacobbo, in The Herb Companion, October/November 1993
* Typed for you by Karen Mintzias
Source from luhu.jp