When I first embraced a plant based lifestyle in '06, Isa Chandra Moskowitz's cookbooks were some of the first I purchased. Her Brooklyn sense of humor rings colors each page and every tidbit of helpful information. Check her out online to see her in action.

This recipe has been adapted from her "Vegan Brunch" cookbook. Breakfasts are now 360 degrees of separation from the Standard American Diet (SAD). Instead of grease, fat, and cholesterol, ours are filled with fiber, nutrients, and foods that make our cells dance in delight.

Makes 4 big sausages


½ cup cooked navy beans, drained and rinsed (can use other white beans of your choosing)
1 cp vegetable broth
1/2 T olive oil (my change from Isa'a 1 T)
2 T soy sauce
2 garlic cloves, grated - with microplane or very finely minced
1 ¼ cps vital wheat gluten
¼ cp nutritional yeast
3 tsps fennel seeds, crushed ( My change from 2 to 3; love that fennel taste - so Italian!)
1 tsp red pepper flakes
1 tsp sweet paprika
2 tsps dried oregano (My change from 1 to 2.)
several dashes fresh black pepper
(You can use other seasonings of your liking.)

Before mixing your ingredients, get your steaming pot ready and bring water to a full boil. The rest is very easy!
Have four sheets of tinfoil cut and ready to hold the dough. (Can use parchment paper instead; cuts out the metals from the foil which are known to be detrimental to our brain health!)

In large bowl, mash the beans until no whole ones are left. Throw all the other ingredients together in the order listed, and mix well with a fork.

Divide the dough into four even parts. Place one part of dough into tinfoil (I’d use parchment paper instead to avoid the metals from the foil.) and mold into about a 5-inch log. Wrap the dough in tinfoil, like a Tootsie Roll. Don’t worry too much about shaping it; it will snap into shape while it’s steaming.

Place wrapped sausages in steamer and steam for 40 minutes. You can either unwrap and enjoy right away, or refrigerate or freeze for later use.( Cooked sausages will keep for 4 days in frig.)
(You can slice and lightly sauté in pan sprayed with oil. I’ve sliced cooked sausage and baked in oven with onions and peppers.)