Veg*n Andouille Sausage (See Veg*n Jambalaya)

Thank you Isa and VeganDad for this amazing recipe!

I tweaked a few things from the original recipes...

There are a hundred and one variations of this, sweet italian, smoked, spicy, breakfast maple, and on...this one is a Veg*n's take on Andouille - for use in a Veg*n Jambalaya. Profitez de vos aliments!




Ingredients
1/2 cup Cannelli beans, rinsed and drained
1 cup cold vegetable broth
1 tablespoon olive oil
2 tablespoons soy sauce
2 cloves garlic
1 1/4 cups vital wheat gluten
1/4 cup nutritional yeast
1 tsp thyme
1 tsp red pepper flakes
6 cloves garlic, chopped
1 tbsp paprika
1 tsp sage
1 tsp sugar
1 tsp salt
freshly ground pepper
1 tsp liquid smoke

Directions
1. Before mixing your ingredients, get your steaming apparatus ready, bring water to a full boil. The rest of the recipe comes together very quickly.
2. Grind thyme, bay leaves and pepper flakes with a mortar and pestle. Add garlic cloves and mash with spices. Add with other spices listed above, set aside.
3. Have ready 6 sheets of tin foil. In a large bowl, mash the pinto beans until no whole ones are left. Add in the spices. Add the other ingredients in the following order:
Vegetable Broth
Olive Oil
Soy Sauce
Liquid Smoke
Nutritional Yeast
Vital Wheat Gluten

4. Mix with a fork, then knead for about 1 minute.
5. Divide dough into 6 even parts. Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will take shape while it’s steaming.
4. Place wrapped sausages in steamer and steam for 40 minutes.