Tasty Chickenish Vegan Homemade Skillet Sausages
1 cup cooked brown rice
1 1/2 cups cracked wheat
1/4 cup walnut pieces
1/4 cup red bell pepper, sliced to strips
1/4 cup green bell pepper, sliced to strips
1 medium red onion, chopped
1/4 cup celery, diced
3 tablespoons brown rice flour
1 cup whole wheat flour
1 cup vital wheat gluten (I use and recommend Do-Pep)
salt, to taste
1/8 teaspoon oregano powder
1/2 teaspoon ground sweet basil
1/4 teaspoon parsley flakes
1/4 teaspoon summer savory
2 tablespoons sweet paprika
1/2 teaspoon garlic powder
olive oil, as needed for frying
1. Cook cracked wheat according to package directions (exactly as you would brown rice), until it opens up and is soft. Cook for about 15 minutes, and test with a spoon if it is soft. If not soft, and the water has been absorbed, add a little bit more water and let it cook for 10 more minutes.
2. In a blender, process the rice, cracked wheat, walnuts, peppers, onion, and celery with just enough water to get the machine to run into a smooth paste. Scrape the paste into a bowl and add all the other ingredients.
3. Add just enough water to form a soft dough that is not runny. Cover dough with a kitchen cloth and let it rest for 20 minutes so that the vital wheat gluten will work in the dough.
4. Preheat skillet to hot, and lightly grease with olive oil. Form sausages with your hands into desired shape, and cook until golden brown on all sides.
These are a delicious side dish for mashed potatoes, baked yams or squash. Because of the gluten, they don't fall apart if you slice them into pasta sauce, or drop them into a pot of bean stew. You can also slice them and scramble them with tofu.
Source of recipe: Skillet sausages came about by accident in our kitchen one day and have become a favorite of our family ever since. It was just one of those bright ideas that a cook comes up with and that "stick to the ribs!"