1 quart TVP (texturized vegetable protein, can find in bulk bins at health food stores)
1 quart boiling water
¼ cup Ooohmami™
2 tbsp. canola or olive oil
1 tbsp. sage
1 ½ tbsp. rosemary
2 tbsp. fennel seeds
¼ cup sugar, or agave nectar
2 tbsp. red pepper flakes
2 tbsp. salt
4 cloves garlic, crushed
3/4 cup black olives, crushed
2 cups all purpose flour (or chick pea flour or quinoa flour to make it gluten free)
Boil the Ooohmami™ and water. Stir in the tvp, let sit for at least 10 minutes to reconstitute. In 2T canola or olive oil, sauté fennel seeds, garlic, rosemary, sage, red pepper flakes and olives for 2 minutes. Mix in the sugar or agave. Mix the sautéed spices and the tvp (I prefer a food processor for this, but you can just mix it by hand too.) Add approximately 2 cups flour until the sausage “grabs” together.
You can sauté patties in a little canola oil, (bring on the pancakes) bake crumbles for pizza, or sauté in links for sub sandwiches—anywhere you would normally use sausage—makes great jambalaya, or replace the sausage in a “Sausage Ball” appetizer recipe: