1 tin (400g) of drained butter beans or 350g firm tofu
½ cup water
1 teaspoon onion powder
1 teaspoon Italian herbs
2 ½ tablespoons Massell stock powder (
2 teaspoons garlic
2 teaspoons lemon juice
2 teaspoons Braggs Liquid Aminos
1 teaspoons honey
1/3 cup savoury yeast flakes
½ cup TVP soaked in ½ cup boiling water
2 teaspoons guar gum
3 tablespoons cornflour
2 tablespoons potato flour
1 cup gluten flour
Place all ingredients into food processor (except gum & flours) and process until well combined. In a large bowl, mix the flours together then add the processed tofu mixture and mix altogether. Pull foil out of box to desired length of sausages, plus a little extra for twisting ends (approx. 20 cm). Tear off, then cut foil sheets in half. (approx. 20cm x 15cm). Place handfuls of mixture (not too thick) on the long edge of cut out foil shapes (20cm by 15cm), stretching mixture to nearly the ends, and then roll up like a sausage. Twist ends slightly to seal. As you twist both ends at the same time, gently push the mixture to the centre with thumb and fingers, causing wrapped sausage to balloon out slightly, this makes the round shape of the sausage. Place wrapped sausages (seem edge up) in a baking tray that has water on the bottom (stops them from burning) and bake at 160C for 50 minutes. (top up water level after 30 minutes). Remove foil and lightly fry. Can be frozen after foil is removed.
I will heal your backsliding and love you freely.
Hosea 14:4
Place all ingredients into food processor (except gum & flours) and process until well combined. In a large bowl, mix the flours together then add the processed tofu mixture and mix altogether. Pull foil out of box to desired length of sausages, plus a little extra for twisting ends (approx. 20 cm). Tear off, then cut foil sheets in half. (approx. 20cm x 15cm). Place handfuls of mixture (not too thick) on the long edge of cut out foil shapes (20cm by 15cm), stretching mixture to nearly the ends, and then roll up like a sausage. Twist ends slightly to seal. As you twist both ends at the same time, gently push the mixture to the centre with thumb and fingers, causing wrapped sausage to balloon out slightly, this makes the round shape of the sausage. Place wrapped sausages (seem edge up) in a baking tray that has water on the bottom (stops them from burning) and bake at 160C for 50 minutes. (top up water level after 30 minutes). Remove foil and lightly fry. Can be frozen after foil is removed.
I will heal your backsliding and love you freely.
Hosea 14:4
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