Salsicca (vegetarian hot Italian sausage)

• tablespoons vegetable broth, heated and still very warm↗10 tablespoons
• cup dry red wine↗1⁄4 cup
• tablespoon tomato paste↗1 tablespoon
• cup textured soy protein granules (tvp)↗1 cup
• teaspoon toasted sesame oil↗1 teaspoon
• lb medium firm tofu, mashed↗1⁄4 lb
• Seasoning Mixture
• tablespoon minced fresh garlic1 tablespoon
• teaspoons fennel seeds, crushed1 1⁄2 teaspoons
• teaspoon red pepper flakes↗1 teaspoon
• teaspoon salt↗1 teaspoon
• teaspoon fresh ground black pepper↗1⁄2 teaspoon
• cup pure gluten, powder (vital wheat gluten)↗1⁄2 cup

Step-by-step instructions

1. 1

   Mix the broth with the wine, tomato paste and sesame oil in a small bowl.

2. 2

   Stir in the textured soy protein granules and allow to soak for about 5 minutes.

3. 3

   Add the tofu and seasonings.

4. 4

   The gluten powder should not be added until the mixture is cool (otherwise it creates'strings').

5. 5

   To speed this up, you can spread the mixture out on a plate to cool in the refrigerator.

6. 6

   When the mixture is cool, add the gluten powder and mix well with your hands.

7. 7

   Press firmly into 10 thin patties or 14-20 firm links.

8. 8

   Steam on a plate or steam basket (with little holes) over simmering water for 20 minutes.

9. 9

   These can now be browned right away or refrigerated/frozen for later.

10. 10

    To brown, use a non-stick skillet with a little olive oil or brush all the sides with a little olive oil and grill on both sides.