vegan black bean chorizo sausages

this is a modified recipe from vegan brunch, by my patron saint isa chandra moskowitz. i'm sure it would look more chorizo-ey with pinto beans, but i wasn't about to risk breaking my limbs on my icy stairs of death just to be martha stewart.

makes 4 big sausages. aww yeah.

1 can black beans, rinsed and drained
1 c. vegetable broth
1 tbsp. extra virgin olive oil
2 tbsp. soy sauce
1/2 tiny can of tomato paste (3 oz.)
2 tsp. lime zest
2 garlic cloves, very finely minced
1 1/4 c. vital wheat gluten
1/4 c. nutritional yeast
2 tbsp. smoked paprika
1 tbsp. sriracha chili sauce
1 tsp. crushed red pepper flakes
1 tbsp. dry rubbed sage (not powdered)
1 tsp. dried oregano
1/4 tsp. ground chipotle pepper

before mixing your ingredients, get your steaming apparatus ready and bring water to a full boil. have four sheets of tinfoil ready. in a large bowl, mash the beans until there are no whole ones left. throw all other ingredients together in the order listed and mix with a fork.

divide dough into four equal parts. place one part onto tinfoil and mold into about a 5 inch log. wrap in tinfoil like a tootsie roll. don't worry too much about shaping it; it'll snap into shape while it's steaming because this recipe is awesome.

place wrapped sausages in steamer and steam for 40 minutes. unwrap and enjoy immediately, or refrigerate until ready to use. you could also wrap these in plastic and freeze them, if you're really not ready to use them yet. these can also be crumbled and used as ground sausage. i sauteed them with a spray of coconut oil, and served them with a drizzle of maple syrup. great with kale and mashed potatoes!