Vickie's Vegan Sausage

I make all my recipes 100% organic, gluten-free and dairy-free. Organic ingredients are readily available these days at larger supermarkets and your local organic grocery...and sometimes even Costco! if it’s really exotic, I endeavor to  include a footnote for more information.  In a pinch, send me an email: vickiekelson@me.com

VICKIE’S VEGAN SAUSAGE

© 2012 vickie kelson, all rights reserved

makes about 4 cups

SPICE MIX:

1/2 tsp asafoetida, optional   (this is an Ayurvedic spice, actually a pungent plant resin. I use it in small quantities as a replacement for garlic and blubl onions which put too much fire in the body these days.  It's an immune system revitalizer - I love it! Also called "hing" or "heeng". Ask your natural grocer to stock if she doesn't already. Or order it online from Frontier Herbs or Starwest.)

1 1/2 tsp fennel, crushed

1/4 tsp white pepper

1 tsp sea salt

1 tsp paprika

1 tsp chipotle

1/4-1/2 tsp red pepper flakes

1/2 tsp oregano

1/8 tsp garam masala (available in larger supermarkets and organic groceries)

SAUSAGE:

2 tsp + 2tsp olive oil

1/2 cups leeks, chopped

1/2 cup sprouted rice, cooked (available at Costco!)

1/4 tsp asafoetida

2 cups pinto beans⁴

1 TBLS tomato paste, sundried if you have it

1/4 cup nutritionai yeast (NOT brewer's yeast)

1/2 cup brown rice flour

1 tsp guar gum

1TBLS coconut aminos (look for "Coconut Secret", often in the Asian food section.  Not as salty as Bragg's Liquid Aminos, which are made from soy.)

1 TBLS coconut vinegar (also made by "Coconut Secret")

few drops natural “Liquid Smoke” flavor (I use Colgin’s Natural Mesquite)

directions:

1. Prepare spice mix by blending all ingredients, and set aside.
2. Heat skillet with 2 tsp oil.  Sauté leeks with cooked rice and asafoetida until leeks are soft.  Set aside to cool.
3. In large bowl, add cooked pinto beans and mash them up with a fork or your hands.  Add tomato paste, nutritional yeast and flour.  Mix well. Sprinkle guar gum over mixture and incorporate well.
4. Add cooled leek mixture to beans and mix well.  Blend in spice mix. Add coconut aminos, vinegar and Liquid Smoke, and mix well.  

for sausage patties:

Form patties of desired size from sausage mixture.  Place on layered sheets of wax paper, wrap and freeze until ready to use.  To use: heat skillet with oilve oil and cook patties until outer surface is crisp on both sides.

for sausage scramble:

Wrap and freeze sausage mixture until ready to use. To use: allow mixture to thaw, then heat skillet with oilve oil and cook scramble, stirring mixture until outer surfaces are crisp.