- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 174.6
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 156.7 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 4.5 g
- Protein: 26.8 g
Vegan Black Bean-Chipotle SausageSubmitted by: SP_STEPF
IntroductionThe Post Punk Kitchen blog has shared some incredible basic recipes for vegan "sausage." Once you learn the technique, you can, as I have, create any kind of sausage you like. This is a stand-in for chorizo or seasoned taco meat. The Post Punk Kitchen blog has shared some incredible basic recipes for vegan "sausage." Once you learn the technique, you can, as I have, create any kind of sausage you like. This is a stand-in for chorizo or seasoned taco meat.
1 (14.5-ounce) can black beans, drained and rinsed (or 1 1/2 cups cooked black beans)
1/2 cup chipotle salsa
2 T tomato paste
1/4 cup nutritional yeast
3 cloves garlic, minced
1/2 onion, finely chopped
1 t ground cumin
1 T low-sodium soy sauce
1 water or salt-free vegetable broth
1 cup vital wheat gluten
Fill a kettle with water and allow it to come to a boil.
Tear off eight squares of foil and set aside.
Puree the black beans in a food processor, then add the remaining ingredients except the gluten and pulse several times to combine. Transfer the mixture to a mixing bowl and add the gluten, stirring until just combined.
Divide the mixture into eight. Wet your hands and roll each piece of the dough into a sausage shape. (No need to make it perfect.) Place the sausage in the middle of the foil, bring both sides up and roll the foil down until it is snug against the sausage. Repeat with the other sausages.
Place all eight sausages seam side up in a 9 x 13-inch baking dish, then carefully add boiling water halfway up the sausages.
Cover the baking dish with a baking sheet (invert it to form a "lid." Carefully place the covered baking dish in the oven and bake for 30-45 minutes, until a toothpick stuck in the sausage comes out clean.
Allow to rest for 10 minutes inside the foil so they can firm up. (They'll continue to firm up as they cool.)
Serve immediately or refrigerate until ready to use.
Serving Size: Makes 8 sausages