Sausvege

  • 1/2 tsp. all spice
  • 1 tsp. freshly ground pepper
  • 1 tsp. onion powder
  • 2 1/2 tsp. olive oil
  • 1 tsp. sage
  • 1 egg
  • 1/2 tsp. garlic
  • 1 cup hot water
  • 1 tsp. vegetarian beef seasoning
  • 1 cup #2 medium or #3 coarse bulgur
  • 1 tsp. salt
  • 1/4 cup gluten flour
  1. Combine bulgur, spices and water. Allow bulgur to absorb water. Stir in olive oil. Add gluten flour. Fold in egg white. Fill a 1/4 cup measure half full of mixture; press in firmly. Drop onto grease cookie sheet and gently flatten into 1/4 thick circles. Smooth sides by holding fingers on top and pressing sides gently in. Bake at 350° F for ten minutes or until firm and slightly browned. Freeze extra for use in recipes or for a quick breakfast side dish. (When making sausvege for use crumbled in a recipe, you can spread it thinly in one piece on the pan instead of making rounds.)