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Title: Herbal Bean Sausages
Categories: Vegetarian Main
Yield: 12 Servings
| 2 | c | Cooked pinto beans |
| 1/2 | c | Whole wheat breadcrumbs |
| 1/2 | c | Onion, minced |
| 1 | Garlic clove; minced | |
| 1/2 | c | Tomato sauce |
| 1/8 | ts | Fennel seed, crushed |
| 1/8 | ts | Dried red pepper |
| 1/8 | ts | Dried basil; -OR- |
| 1/2 | ts | -Fresh basil |
| 1 1/2 | ts | Chopped fresh parsley |
| Salt; to taste | ||
| MUSHROOM-RED PEPPER SAUCE | ||
| 1 | Red bell pepper; minced | |
| 1/8 | c | Vegetable broth or water OR- more as needed |
| 4 | lg | Mushrooms; minced |
| 1/4 | c | Onion; minced |
| Salt; to taste | ||
| 1/8 | ts | Celery seed |
| 1/2 | ts | Chopped fresh oregano |
| 1 | ds | Black pepper |
| Whole wheat flour - (pastry flour works best) | ||
These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make. These ingredients yield fairly mild sausages; after you've 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
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