Vegetarian Sausage Recipes!

BIONIC BREAKFAST SAUSAGES
Serving Size : 8

INGREDIENTS:

• 1 cup Raw bulgur wheat* -- cooked
• 1/4 cup Gluten or whole wheat flour
• 1 1/2 teaspoons Ener-G egg replacer mixed -- well with 2 T. water
• 1 tablespoon Nutritional yeast
• 2 tablespoons Tamari
• 1 teaspoon Dried basil leaves
• 1/2 teaspoon Poultry seasoning
• 1/2 teaspoon Paprika
• 1/2 teaspoon Sage
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Black pepper
• 1/4 teaspoon Crushed dried red pepper -- flakes 

DIRECTIONS:

1. To cook bulgur wheat:  Put one cup bulgur wheat in a saucepan with 2 1/2 cups water and one teaspoon salt.
   Bring to a boil, then turn down to medium-low and simmer for 20 to 25 minutes.
   Remove from heat and let stand for 10 minutes before using.
2. In a bowl, mix cooked bulgur wheat and gluten or whole wheat flour well.
3. Add nutritional yeast to egg replacer and water; mix into bulgur mixture.
4. Add tamari and the rest of the seasonings, mixing well.
5. Form into patties and saute in a little vegetable oil in a nonstick skillet on medium-high heat for about 5 minutes on each side. OR bake them on a greased cookie sheet in a 350 degree F. oven for 20 to 25 minutes or until crispy brown on the outside. 

BLACK BEAN SAUSAGE WITH TOFU AND FRESH CORN
Serving Size : 8

INGREDIENTS:

• 2 small Shallots
• 3 large Cloves garlic
• 1 bn Fresh cilantro
• 3/4 cup Vegetable stock
• 2 ounces Plain unflavored gelatin
• 1 tablespoon Vegetable oil
• 2 cups Cooked black beans
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground white pepper
• 1/2 medium Green bell pepper
• 1 small Carrot -- peeled
• 1/4 cup Firm tofu
• 1/4 cup Fresh corn kernels

DIRECTIONS:

1. Mince the shallows and garlic. Chop the cilantro. Set aside.
2. Heat oil in a heavy saute pan over moderate heat. When oil is hot, add the shallots and garlic. Saute for 2 to 3 minutes or until tender. Set aside to cool.
3. Place the beans, salt, and white pepper in a food processor fitted with a metal blade and process until beans are pureed.
4. Transfer to a large bowl.
5. To make garnis, remove seeds and membrane from the bell pepper.
6. Cut the pepper and carrot into very small (1/8 in.) dice.
7. Heat oil in a saute pan over moderate heat. When oil is hot, add pepper and carrots and saute for 2 to 3 minutes or until tender. Cool _completely_.
8. Drain and towel dry tofu. Cut the tofu into very small (1/8 in.) dice. Add tofu, corn, and cooled sauteed vegetables to bean mixture, stirring to combine. Transfer to a bowl.
9. Pour stock into a double boiler. Sprinkle the surface with gelatin and allow it to _bloom_ for about 10 minutes. Heat gelatin to a syrupy consistency over water that is 100 to 110 degees F. Remove and allow gelatin to thicken slightly.
10. Set the bowl of bean/vegetable misture into a large bowl filled with ice and stir occasionally as it cools. Add the gelatin.
11. folding to combine, and continue stirring until thickened and well chilled.
12. To assemble sausage, spoon mixture onto a sheet of plastic wrap in a long line. Roll up (like a cigar), twisting the ends closed and securing with butcher's twine, if desired. Chill 3 or 4 hours or overnight.
13. To serve, remove plastic and cut on the bias into 1/2-inch- thick slices.

BULGHUR WHEAT "SAUSAGE" PATTIES
Serving Size : 8

INGREDIENTS:

• 2 cups Cooked Bulghur Wheat
• 1/4 cup Whole Wheat Flour
• 1 tablespoon Crushed basil leaves
• 1 Egg
• 3/4 teaspoon Sage
• 3/4 teaspoon Poultry seasoning
• Sea salt to taste (optional)
• Oil or non-stick spray

DIRECTIONS:

1. Mix the bulghur wheat, egg, whole wheat flour, basil, sage, poultry seasoning and salt together.
2. Form into patties and roll in whole wheat flour.
3. Fry in a small amount of oil until lightly browned. These may be wrapped in individual packages and reheated.
4. Cook like hamburger meat or add to casseroles in place of meat.

HERBAL BEAN SAUSAGES
Serving Size : 12

INGREDIENTS:

• 2 cups Cooked pinto beans
• 1/2 cup Whole wheat breadcrumbs
• 1/2 cup Onion -- minced
• 1 Garlic clove -- minced
• 1/2 cup Tomato sauce
• 1/8 teaspoon Fennel seed -- crushed
• 1/8 teaspoon Dried red pepper
• 1/8 teaspoon Dried basil -- -OR- 1/2 teaspoon -Fresh basil
• 1 1/2 teaspoons Chopped fresh parsley
• Salt -- to taste

• 1 Red bell pepper -- minced
• 1/8 cup Vegetable broth or water -- OR- more as needed
• 4 large Mushrooms -- minced
• 1/4 cup Onion -- minced
• Salt -- to taste
• 1/8 teaspoon Celery seed
• 1/2 teaspoon Chopped fresh oregano
• 1 dash Black pepper
• Whole wheat flour

DIRECTIONS:

SAUSAGE PATTIES
Serving Size : 2

INGREDIENTS:

• 8 ounces Tempeh

• 1/2 teaspoon Sage
• 1/2 teaspoon Marjoram
• 1/2 teaspoon Thyme
• 1/2 teaspoon Cumin
• 2 tablespoons -Warm water
• 2 tablespoons Soy sauce
• 2 tablespoons Oil

• 2 Garlic cloves -- pressed
• 1/2 teaspoon Red pepper flakes
• 1 teaspoon Oregano
• 1/4 teaspoon Black pepper
• 2 tablespoons Flour
• 2 tablespoons Oil
• 2 tablespoons Soy sauce

DIRECTIONS:

VEGETABLE SAUSAGE (HOY JAW)
Serving Size : 4

INGREDIENTS:

• 1 tablespoon Flour
• 2 tablespoons -Water
• 1 teaspoon Coarsely chopped garlic
• 1 teaspoon Coriander root -- - (coarsely chopped)
• 1 teaspoon Whole black peppercorns
• 2 tablespoons Oil
• 2 ounces Taro -- peeled and coarsely chopped
• 1 Carrot (more if desired) -- - coarsely chopped
• 1/2 cup Water chestnuts -- - coarsely chopped
• 2 ounces Pre-soaked Chinese mushrooms -- - coarsely chopped
• 1/2 cup Beansprouts -- coarsly chopped
• 2 tablespoons Light soy sauce
• 1 teaspoon Sugar
• 3 large Beancurd sheets
• Oil -- for deep-frying

• Lettuce
• Mint leaves

DIRECTIONS:

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