Vegetarian Kidney Bean “Sausage Links”

At times it is hard, when living in a place where hunting is a way of life, it is hard to find vegetarian foods.  TVP, tofu, tempeh and other vegetable proteins are not to be found in the store.  But there are kidney beans, so this recipe is a good one.

I don’t have a blender or food processor here so I didn’t process the ingredients, which made it a bit more difficult to form the “sausages”, but apart from that I made only a couple of changes; I used an egg instead of egg substitute and I used a garlic and onion seasoning instead of the cilantro which I didn’t have.

Kidney Bean "sausage"

Kidney Bean “sausage”

Vegetarian Kidney Bean “Sausage Links”

  • 1 sm. onion, minced
  • 3 tbsp. olive oil
  • 3 tbsp. Parmesan cheese
  • 3 cloves minced garlic
  • 2 c. cold cooked rice
  • 1 c. cooked kidney beans
  • 1/4 c. egg substitute (I used an egg)
  • 1 tsp. dried thyme 1 tsp. dried oregano
  • 1 tsp. dried sage
  • 1/4 tsp. dried cilantro
  • 1/2 c. dry bread crumbs
  • 1 c. warm tomato puree

In a large nonstick frying pan, saute the onions in 1 tablespoons of the oil until clear. Add the cheese and garlic. Saute until garlic is clear.

In a large bowl combine rice, beans, egg substitute, thyme, oregano, cilantro and sage. Stir in the onion mixture. Transfer to food processor. Process until mixture is a solid mass, but NOT pureed. Just a few seconds.

Divide into 8 parts. Form each part into a sausage shape. Roll in the bread crumbs.

Coat a baking sheet with non-stick spray. Set the sausages on the sheet and brush with remaining oil. Broil until mottled brown on all sides, about 5 minutes.

Serve with tomato sauce.