Guest guest Posted August 8, 2007 Report Share Posted August 8, 2007 I was going to repost this. So gald to see you review. I make this often and several of my non-vegetarian friends are doing the same since they like the recipe so much. Gypsy , " akeminyx " <awlists wrote: > > These turned out great! The recipe made 8 patties. I made them fairly > thin so that they would cook all the way through. They were cooked in > a nonstick frying pan with just a little bit of cooking spray. > > DH gobbled them up. He had a couple in the morning with breakfast and > then used more that night in a bun sort of as a veggie burger. I had > some with rice. > > As usual, I made some changes, but the recipe seems pretty > forgiving. I used quick oats ground to breadcrumb consistency > because I didn't have any whole wheat breadcrumbs. My mix seemed too > wet, so I used a little bit more of my " breadcrumbs " than what the > recipe called for. Instead of 1/2 tsp red pepper, I reduced it to 1/4 > tsp. I didn't have fresh parsley, but used oregano and Italian > seasoning which went well with the basil. I skipped the sauce > entirely - we don't like mushrooms. > > Angela > > > > , Gypsy G <bohemian_river@> > wrote: > > > > Herbal Bean Sausages > > > > 2 cups cooked pinto beans > > 1/2 cup whole wheat breadcrumbs > > 1/2 cup onion, minced > > 1 garlic clove, minced > > 1/2 cup tomato sauce > > 1/8 tsp. fennel seed, crushed > > 1/2 tsp. dried red pepper > > 1/8 tsp. dried basil or 1/2 tsp. fresh basil > > 1 1/2 tsps. chopped fresh parsley > > salt to taste > > > > Mushroom red pepper Sauce; > > 1 red bell pepper, minced > > 1/8 cup vegetable broth or water or more as needed > > 4 large mushrooms, minced > > 1/4 cup onion, minced salt to taste > > 1/8 tsp. celery seed > > 1/2 tsp. chopped fresh oregano > > 1 dash black pepper > > whole wheat flour, pastry flour works best > > > > 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. Serves 12. > > > Quote Link to comment Share on other sites More sharing options...
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