Rice Paper Wrapped Plant-Based Sausages
Ingredients
- 1-2 tablespoons flaxseed
- 1 tin kidney beans
- 1 pack firm tofu, drained
- 1 leek
- 1 tablespoon tomato puree
- 2 tablespoons flour (cassava flour)
- 1 onion
- 1 tablespoon liquid smoke
- 1 scotch bonnet or chili
- Seasonings of choice
- 6-8 sheets rice paper
- Oil for deep frying
Preparation
Blend the sausage ingredients to achieve a paste.
Add seasonings and some flour to absorb moisture and make a thicker consistency.
Wet the rice paper on both sides, add some of the sausage meat, and wrap to seal on both sides.
Repeat until the mixture is finished; optionally refrigerate.
Shallow fry until golden brown.
Serve in a bun or with mashed potatoes.
Serving suggestions
Add the cooked sausage to a roll and top with sautéed onions and peppers.
