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Soysage (Vegan)

  • 6servings
  • 40minutes
  • 252calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, B9, C, P
MineralsSelenium, Zinc, Natrium, Iodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup soybeans (daizu) dry

  2. 2 pieces kombu or kelp each about two pieces long

  3. 2 tablespoons bread flour whole wheat

  4. 3/4 cup rolled oats

  5. 1 tablespoon canola oil or light sesame oil

  6. 5 tablespoons soy milk

  7. 2 tablespoons nutritional yeast

  8. 1/4 teaspoon fennel seeds ground

  9. 1/4 teaspoon black pepper

  10. 1 tablespoon soy sauce, tamari

  11. 1/4 teaspoon oregano dried

  12. 1/2 teaspoon salt

  13. 1/8 teaspoon cayenne pepper

  14. 2 cloves garlic minced

  15. 1/2 medium onion finely chopped

  16. 1/4 teaspoon dijon mustard

  17. 1 1/2 teaspoons sage dried, or ground allspice

  18. 1/4 cup water

  19. 1/4 cup cider vinegar

  20. 4-8 tablespoons gluten flour*

Instructions Jump to Ingredients ↑

  1. Soak the soybeans and one piece of kombu in about five times their volume of water overnight.

  2. Discard soaking water and kombu, rinse the beans and cook in about 4C water w/the other piece of kombu.

  3. Cook until soft, about four hours, and drain.

  4. Coarsely chop the beans and kombu, then mix in all remaining ingredients until you get a medium stiff mess.

  5. Pack the mix tightly into an oven safe glass or stainless steel bowl and cover tightly w/foil, carefully sealing the edges.

  6. Invert a shallow, heat resistant bowl on the bottom of a large stock pot or dutch oven .

  7. Pour in enough water to cover the bowl, then place the soysage over the bowl.

  8. Bring to a simmer, cover and steam about an hour and a half, checking occaionally to add water if needed.

  9. Let cool and use.

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