vegie sausages and homemade tomato sauce

makes 6

100 g (3½ oz/½ cup) tinned organic pinto beans

250 ml (9 fl oz/1 cup) vegetable stock

1 tablespoon olive oil

2 tablespoons shoyu (Japanese soy sauce)

2 garlic cloves, crushed

170 g (6 oz/1¼ cups) wheat gluten (see notes)

15 g (½ oz/¼ cup) nutritional yeast (see notes)

1 teaspoon grated fresh turmeric

½ teaspoon cayenne pepper

1 teaspoon sweet paprika

1 teaspoon dried oregano

¼ teaspoon sea salt (optional)

HOMEMADE TOMATO SAUCE

1.5 kg (3 lb 5 oz) ripe tomatoes, coarsely chopped

2 tablespoons olive oil

4 garlic cloves, crushed

60 g (2¼ oz/¼ cup) tomato paste (concentrated purée)

½ teaspoon sea salt

1 teaspoon xylitol (see note)

To make the homemade tomato sauce, put all of the ingredients into a food processor and process until smooth. Set aside until needed. Homemade tomato sauce can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

Wash and drain the pinto beans well, then mash them in a large bowl until almost smooth. Add all of the remaining ingredients and stir well to combine.

Divide the mixture into six even portions and shape into 12 cm (4½ inch) logs, about 2.5 cm (1 inch) thick. Wrap each sausage in lightly-greased foil. Transfer to a bamboo steamer basket and cover with a lid.

Bring 5 cm (2 inches) water to the boil in a wok over high heat. Reduce the heat to medium, place the steamer in the wok, making sure it does not touch the water. Steam the sausages for 40 minutes, topping up the water as needed, until the sausages are cooked through.

Serve the sausages with the tomato sauce on the side.

Notes: Vital wheat gluten or gluten flour is made, as its name suggests, from the gluten of wheat. It is available from some health food stores.

Nutritional yeast, often sold as yeast flakes, is similar to brewer’s yeast. It is a deactivated yeast and can be purchased at all health food stores and some large supermarkets.