Vegetarian Sausages with Home-made Tomato Sauce

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Vegetarian Sausages with Home-made Tomato Sauce

 

 

2 cups cooked cannellini beans

1/2 cup breadcrumbs -OR- rice crumbs

1 small onion, minced

1 clove garlic, minced

1/2 cup tomato sauce (ketchup)

1/4 cup chickpea flour (AKA besan or garbanzo bean flour)

1/4 cup chopped fresh basil

1/4 cup chopped fresh parsley

1/8 teaspoon ground cumin

1/8 teaspoon ground chilli

salt and pepper, to taste

brown rice flour for rolling (optional)

 

 

1. In a food processor combine the beans, breadcrumbs, onion, garlic, tomato

sauce (ketchup), chickpea flour, cumin and chilli. Process long enough to

combine the ingredients but not so long that a paste is formed.

 

2. Add the basil and parsley and process until mixed through.

 

3. Season to taste with salt and pepper.

 

4. Take small handfuls of the mixture and form into a ball. On a surface dusted

with brown rice flour, gently roll the ball into a sausage shape with the palm

of your hand.

 

5. Cook in a fry pan or on a barbecue, turning carefully, until golden.

 

 

 

VARIATION: Form mixture into burgers instead of sausages.

 

VARIATION: Add extra flavour by adding 1/4 cup of minced olives or sun-dried

tomatoes.

 

 

 

Serves 6 (makes approximately 12 sausages).

 

 

 

 

 

 

Home-made Tomato Sauce

 

 

8 teaspoons olive oil

1 large onion, chopped

1 clove (or more) garlic, crushed

400 g (14 oz) can chopped tomatoes

2 teaspoons brown sugar

1/2 cup vegan dry white wine

1/4 cup chopped fresh basil

freshly ground black pepper, to taste

salt, to taste

 

 

1. Heat the oil in a saucepan, add the onion and garlic and cook for 4 to 5

minutes or until softened.

 

2. Stir in the tomatoes, sugar and wine and simmer for 5 minutes.

 

3. Add half the basil and simmer for 1 hour or until sauce is thick.

 

4. Just before serving, stir in the remaining basil and season with salt and

pepper.

 

 

Serves 4.