Breakfast Sausies

Ingredients
1/2 cup okara, left over from making soymilk*
1 cup vegetable broth
1 tablespoon peanut or almond oil
1 1/4 cups vital wheat gluten
1/4 cup nutritional yeast
1 1/4 tsp salt
1 tsp rubbed sage
1/2 tsp white pepper
1/2 tsp thyme
1/2 tsp cayenne pepper
1/4 tsp nutmeg
1 pinch ginger

In a large bowl, add all the ingredients together in the order listed, except for the oil, and mix with a fork. Cover bowl, place in refrigerator, and allow flavorings to meld for 24 hours.

When ready to cook, get the steaming apparatus ready, bringing water to a full boil. 



Prepare 24 square sheets of tin foil, approximately 4" x 4". Remove bowl  and pull mixture apart into little bits, place in another bowl, and toss with oil.

Using a tablespoon, scoop portions of oiled dough and roll into logs about 2 inches long. Place onto tin foil squares and wrap, like a tootsie roll. Don’t worry too much about shaping them, they will form smooth sausage shapes while they steam because the gluten will expand during cooking.

Place wrapped sausages in steamer and steam for 40 minutes. 

You can unwrap and eat immediately or refrigerate until ready to use. 

I like to unwrap them while still hot and let them air dry a bit, to form a skin.




Shown here served with sauteed onions, roasted red bell peppers, and potatoes.

 










Nutrition Information 

Serving Size: 13 g (one two inch sausage)
Servings per Recipe: 24
Calories: 54    Calories from Fat: 14
Total Fat: 1.6g, 2% of Daily Value**
Saturated Fat: 0g, 0% of Daily Value

Cholesterol: 0 g, 0% of Daily Value
Sodium: 123mg, 5% of Daily Value
Total Carbohydrates: 3.3g, 1% of Daily Value

Dietary Fiber: 0.8 g, 3% of Daily Value
Protein: 7.0g 
Vitamin A 0%  Vitamin C 1%
Calcium 1%  Iron 5%

*You can use any kind of cooked, mashed beans if you don't have okara.

** Based on a 2000 calorie diet