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 ————————-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