Soysage (Vegan)
Yield
6 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
soybeans (daizu)
dry |
|
| 2 | pieces |
kombu
or kelp each about two pieces long |
* |
| 2 | tablespoons |
bread flour
whole wheat |
|
| ¾ | cup |
rolled oats
|
|
| 1 | tablespoon |
canola oil
or light sesame oil |
|
| 5 | tablespoons |
soy milk
|
|
| 2 | tablespoons |
nutritional yeast flakes
|
*
|
| ¼ | teaspoon |
fennel seeds
ground |
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| ¼ | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 2 | cloves |
garlic
minced |
|
| ½ | medium |
onions
finely chopped |
|
| ¼ | teaspoon |
dijon mustard
|
|
| 1 ½ | teaspoons |
sage
dried, or ground allspice |
*
|
| ¼ | cup |
water
|
|
| ¼ | cup |
apple cider vinegar
|
|
| 4-8 | tablespoons |
gluten flour
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
soybeans (daizu)
dry |
|
| 2 | pieces |
kombu
or kelp each about two pieces long |
* |
| 3E+1 | ml |
bread flour
whole wheat |
|
| 177 | ml |
rolled oats
|
|
| 15 | ml |
canola oil
or light sesame oil |
|
| 75 | ml |
soy milk
|
|
| 3E+1 | ml |
nutritional yeast flakes
|
*
|
| 1.3 | ml |
fennel seeds
ground |
|
| 1.3 | ml |
black pepper
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 1.3 | ml |
oregano
dried |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 2 | cloves |
garlic
minced |
|
| 0.5 | medium |
onions
finely chopped |
|
| 1.3 | ml |
dijon mustard
|
|
| 7.5 | ml |
sage
dried, or ground allspice |
*
|
| 59 | ml |
water
|
|
| 59 | ml |
apple cider vinegar
|
|
|
gluten flour
|
* |
Directions
Soak the soybeans and one piece of kombu in about five times their volume of water overnight.
Discard soaking water and kombu, rinse the beans and cook in about 4C water w/the other piece of kombu.
Cook until soft, about four hours, and drain.
Coarsely chop the beans and kombu, then mix in all remaining ingredients until you get a medium stiff mess.
Pack the mix tightly into an oven safe glass or stainless steel bowl and cover tightly w/foil, carefully sealing the edges.
Invert a shallow, heat resistant bowl on the bottom of a large stock pot or dutch oven.
Pour in enough water to cover the bowl, then place the soysage over the bowl.
Bring to a simmer, cover and steam about an hour and a half, checking occaionally to add water if needed.
Let cool and use.
