Herbal bean sausages
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Herbal bean sausages
  Vegetarian    Vegan    Beans  
Last updated 6/12/2012 1:02:38 AM. Recipe ID 26269. Report a problem with this recipe.
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      Title: Herbal bean sausages
 Categories: Vegetarian, Main dish, Vegan
      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

MMMMM-----------------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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Recipe ID 26269 (Apr 03, 2005)

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