Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cooked pinto beans |
| ½ cup | Whole wheat breadcrumbs |
| ½ cup | Onion, minced |
| 1 \N | Garlic clove; minced |
| ½ cup | Tomato sauce |
| ⅛ teaspoon | Fennel seed, crushed |
| 1 \N | Red bell pepper; minced |
| ⅛ cup | Vegetable broth or water OR- more as needed |
| 4 larges | Mushrooms; minced |
| ¼ cup | Onion; minced |
| \N \N | Salt; to taste |
| ⅛ teaspoon | Dried red pepper |
| ⅛ teaspoon | Dried basil; -OR- Fresh basil |
| 1½ teaspoon | Chopped fresh parsley |
| \N \N | Salt; to taste |
| ⅛ teaspoon | Celery seed |
| ½ teaspoon | Chopped fresh oregano |
| 1 dash | Black pepper |
| \N \N | Whole wheat flour (pastry flour works best) |
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