Steamy beany sausages from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week (page 237) by Isa Chandra Moskowitz

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sweet paprika and liquid smoke for smoked paprika.

  • louie734 on May 15, 2020

    Never made seitan before. Used home cooked pinto beans and their broth for the liquid. The mixture smelled good while mixing, and was easy to shape. I used the instant pot to steam, a no-brainer. The fennel flavor definitely comes through and makes you think of Italian sausages, rather than breakfast sausage or chorizo. Because it's strongly spiced, it's not as versatile as a milder version could be, oh well. I froze these and used one last night, thawed in the microwave, diced into leftover pasta. Good!

  • Lglen on October 09, 2018

    My most successful seitan attempt so far. I cooked my pinto beans in my instant pot with a splash of soy sauce for flavour and I cut down on the smoked paprika and added cumin and poultry seasoning. I forgot to crush the fennel but that's ok! I steamed them in my instant pot in parchment paper. I'll most definitely make these again. I might add some liquid smoke next time as I'm not a huge smoked paprika fan.

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