Mother Earth Living

Vegetarian Holiday Fare: Herbal Bean Sausages

By David Merrill
October/November 1993
Add to My MSN


Content Tools

Related Content

Leek-Stuffed Squash Recipe

This hearty leek-stuffed squash recipe makes a satisfying vegetarian meal.

Spice Up Your Holiday Decorations in 3 Ways

You don't need a Christmas tree to decorate for the holidays. Here are three herb-friendly and space...

Do You Celebrate World Vegetarian Day?

What are the benefits of being vegetarian? Answer these questions as you honor World Vegetarian Day ...

Prepare Herbal Pizza Combinations: Vegetarian Greek Pizza

This no-sauce pizza may seem unconventional, but the flavorful combination of toppings and herbs mak...

Makes about 20 one-inch sausages 

These plant-based sausages taste great, contain no added fat except the vegetable oil they’re fried in, and are easy to make. These ingredients yield fairly mild sausages; after you’ve tried them, adjust the seasonings to please your palate.

• 2 cups cooked pinto beans, mashed
• 1/2 cup whole wheat breadcrumbs
• 1/2 cup onion, minced
• 1 clove garlic, minced
• 1/2 cup tomato sauce
• 1/8 teaspoon fennel seed, crushed
• 1/8 teaspoon dried red pepper
• 1/8 teaspoon dried or 1/2 teaspoon
• Fresh basil
• 1 1/2 teaspoons chopped fresh parsley
• Salt to taste

1. Combine all ingredients in a mixing bowl, mix thoroughly, and shape into 1- or 2-inch sausages.

2. Sauté in a small amount of vegetable oil until crisp, or place in a baking pan and broil, turning when edges are slightly crisp.

3. Serve with Mushroom-Red Pepper Sauce below.

Mushroom-Red Pepper Sauce 

Makes about 1 cup 

• 1 red bell pepper, minced
• 1/8 to 1/4 cup vegetable broth or water
• 4 large mushrooms, minced (about 1/4 cup)
• 1/4 cup onion, minced
• Salt to taste
• 1/8 teaspoon celery seed
• 1/2 teaspoon chopped fresh oregano
• Dash black pepper
• Whole wheat flour (pastry flour works best)

1. Cook red pepper in vegetable broth for 5 to 7 minutes or until tender. Add mushrooms, onion, salt, celery seed, oregano, and black pepper. Cook 5 minutes longer or until onion is transparent.

2. 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.

3. If needed, add more vegetable broth or water.

4. Serve over sausages, whole grains, or vegetables.


Recipe courtesy Karen Iacobbo 

Click here for the main article, Vegetarian Holiday Fare. 








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.