3/4 cups nutritional yeast flakes
3 cans white beans pureed
6 tbsp veggie chicken broth powder
3 tbsp granulated onion
3 tsp garlic powder
6 tbsp fennel seed, optional
6 tsp coarsely ground pepper, preferably freshly ground
6 tsp ground paprika
3.5 tbsp dried chili flakes
7 ounces of chopped roasted green chilis
1 1/2 tsp dried oregano
3 tsp salt
6 cups cool water
20 cloves garlic, minced or pressed
6 tbsp olive oil
6 tbsp soy sauce
About 1/4 cup of Louisiana hot sauce more or less.
1. In a large bowl, mix together all of the dry ingredients. In food processor put in the beans, chilis, garlic, hot sauce, olive oil and soy sauce and puree, add to water stir until all is incorporated, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another tablespoon of water or as needed. It should be kind of a wet dough but not overly wet.
2. Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30-40 minutes in batches. Once sausages have cooled, remove from foil and refrigerate until ready to eat. After cooling, the sausages may feel a bit dry on the outside. Don’t worry, as they will soften and firm up considerably after chilling.
I find that cut in half lengthwise makes the perfect amount for a hot dog bun. So this big batch yielded 29 links which equaled 58 servings. These were nice and spicy. Perfect on a whole wheat hot dog bun with mustard and chopped onions. These are a huge hit at my house.