Sundried Tomato Seitan Sausages

Instructions

1. Soak the butter beans in filtered water overnight. Pressure cook the beans in adequate water for 30 minutes. Drain the beans and retain the water for later
2. Place the beans in a food processor and blend until smooth. Set to one side.
3. In a high-speed blender whizz the chia seeds until fine.  Add to a large mixing bowl, and combine with the wheat gluten, nutritional yeast, paprika, onion and garlic powders, thyme, salt.
4. Combine in the beans into the mixture.
5. Whizz together the retained water, sundried together and tofu.  Add to the mixture together with the olive oil, soy sauce and tahini too. Use a spatula initially and then hands.
6. Knead the dough until it is soft, fluffy and airy. Form into a rectangle and lie in cling film. Set to one side for a couple of hours.
7. Cut and measure roughly 70g to 75g of the sundried seitan mixture and place on a large tray lined with parchment paper. Then using your hand shape the mixture into sausage shapes.  This recipe should yield about 13 to 14 sausages.