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Nutritional Info
  • 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

View full nutritional breakdown of Vegan Black Bean-Chipotle Sausage calories by ingredient
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Vegan Black Bean-Chipotle Sausage

Submitted by: STEPFANIER
Vegan Black Bean-Chipotle Sausage

Introduction

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. 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.
Number of Servings: 8

Ingredients

    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

    aluminum foil


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Directions

Preheat the oven to 425 degrees.

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






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  • 1 of 1 people found this review helpful
    Penneyv - Nutritional yeast is not the same as the yeast you use for baking. It won't make anything rise. It's a savory powdery ingredient that provides a lot of nutrients along with a cheese/nut flavor. I love it and use a lot of it when I cook.. - 4/14/12

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  • Sounds interesting. What is the purpose of that quantity of yeast in the ingredients? - 3/30/12

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  • This looks great. Any idea what I could use as a substitute for the gluten? I have gluten sensitivity. - 3/30/12

    Was this review helpful?   yes  No