seitan sausage #2 (very spicy)

By blum099

Ingredients

• 1- 15 ounce can cannellini beans (or chick peas), rinsed, drained and mashed
• 1 heaping tablespoon tomato paste
• 1 cup water (cool, not hot)
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 4 medium cloves garlic, very finely minced
• 1 1/2 cups vital wheat gluten
• 1/4 cup nutritional yeast
• 2 teaspoons Chinese red pepper flakes
• 1 teaspoon smoked Spanish paprika (or sweet paprika)
• 1 teaspoon dried oregano
• 1/2 teaspoon fresh black pepper (coarse ground)
• 1/2 to 1 teaspoon liquid smoke
• 1 chipotlé in adobo, mashed up (optional but really good)

Details

Servings 4

Preparation

Step 1

Mash the pintos in a large bowl. My potato masher seems to be gone so I used the bottom of a glass. Mix in all the rest of the ingredients in the order listed and mix with a fork. Form into sausage shapes and roll each sausage up in a piece of aluminum foil, twisting the ends. Steam the rolls for 40 minutes.

Try sautéing slices in a little olive oil until they brown a bit. I guarantee you'll be impressed. Smells good, too.

p.s. Okay. So I bought a potato masher and decided to make these again. (Actually, this is the third time, if you count my husband making them so I could test the recipe and see if it really was as easy as it seemed.) The first time I made this, I pretty much followed the recipe, but it's in my nature to muck around with recipes and change them. I mean, open a whole can of beans and only use 1/2 cup? Why not have a higher percentage of beans to flour. Maybe try a different kind of bean. The recipe below is slightly different from the one above, but the result is similar — perhaps a little more smooth and juicy.