Spicy Sausage

• Total time: 55 min
• Cook time: 40 min
• Prep time: 15 min

• ½ cup pinto beans
• 1 tsp rubbed sage (not powdered)
• 1 tsp red pepper flakes
• 1 tbsp fennel seeds
• 1 tbsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ tsp chili powder
• ¼ tsp thyme
• ¼ cup textured vegetable protein (TVP)
• ¾ cup vital wheat gluten
• ¼ cup nutritional yeast
• 2 tbsp low sodium soy sauce
• 2 tsp hot sauce

Pulse pinto beans in a food processor until they're coarse crumbs or mash with a fork; set aside. Grind fennel seeds using a mortar and pestle into a thin powder, then combine with all other spices. Transfer beans and spices to a medium bowl. Add remaining ingredients in order plus 1 cup of water. Stir a few times, then combine ingredients with your hands. Knead for a minute or two to ensure even distribution and to help push the bubbles out (under-kneading may cause a spongy texture).

Shape mixture into a ball and break into 4 even segments and set aside. Shape each segment into a log -- do not worry about molding sausages perfectly; the steaming process will help shape them.

Prepare 4 sheets of aluminum foil, each about 5 inches square. Wrap dough in foil tightly and twist both ends so it looks like a Tootsie Roll. Place sausages into a steamer, cover, and cook for 40 minutes.

Refrigerate overnight or for at least 4 hours. To use, warm gently in oven or toaster oven for 8 to 10 minutes.

Servings per batch: 4

• Calories: 169
• Fat: 1.40g
• Carbohydrate: 15.60g
• Dietary Fiber: 4.60g
• Sugars: 1.70g
• Protein: 24.40g