The Vegan Charcuterie Project: Mango Sausage

Ever since my copy of Isa Moskowitz's Vegan Brunch arrived, I've been living in a state of perpetual 10am. Particular favorites have been the steamed seitan sausage recipes; both the chorizo and the fennel have been keepers, and I'll make the cherry sage soon.

I thought I'd try my hand at making my own. I used pinto beans because I already had some in the fridge, but black beans might be even more appropriate. These are fairly mild but could be made spicier with fresh ginger or some cayenne; I might throw in some lime juice next time, too. The sausages would work eaten whole on a bun with some spicy mustard, or sliced and sauteed with greens.

MANGO CHICKENESQUE SAUSAGE

Ingredients

1/2 pinto beans

1/4 c. chicken style marinade (see below)

3/4 c. vegetable broth (mine was unsalted, homemade)

1 T vegetable oil

1 T maple syrup

2 garlic cloves, minced

1/3 bunch fresh cilantro, minced (about 1/4 c. packed)

2 t. salt-free jerk seasoning

1 t. salt (or to taste)

1/8 c. powdered nooch

1/2 c. finely chopped dried mango slices

1 1/4 c. vital wheat gluten

Directions

1. When mango and cilantro are chopped, prepare steamer and bring water to a boil. Lay out four square sheets of aluminum foil.

2. Mash beans with a fork. Mix in other ingredients through nooch. Mix in mango and gluten, and taste for seasoning.

3. Split dough into four parts, form each into a log shape, roll in aluminum foil, and twist ends. Steam rolls for forty minutes.

Chicken-style marinade:

Combine 2 T powdered chicken-flavored vegetable seasoning (I use Le Chikky), 2 T barbecue sauce, 1 t. vinegar, 1/2 c. hot water, 2 T soy sauce, 1/2 t. poultry-style seitan herbs, and some freshly ground black pepper.

This is a great marinade for tofu triangles - I keep some around almost always. You can then bread the triangles in a 3 stage flour-soy milk-panko breading, bake, and toss with wing or General Tso sauce for an easily appeased Brentje.