| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Main dish |
12 |
Servings |
INGREDIENTS
| 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- Fresh basil |
| 1 1/2 |
ts |
Chopped fresh parsley |
|
|
Salt; to taste |
| 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) |
INSTRUCTIONS
MUSHROOM-RED PEPPER SAUCE
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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