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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Ethnic

1 cup Dry soybeans
1/2 teaspoon Salt
2 Pieces kombu or kelp
1/8 teaspoon Cayenne -- each about two piece
2 tablespoons Whole wheat bread flour
1/2 medium Onion -- finely chopped
3/4 cup Rolled oats
1/4 teaspoon Dijon mustard
1 tablespoon Canola or light sesame oil
1 1/2 teaspoons Dried sage
5 tablespoons Soymilk
ground allspice
2 tablespoons Nutritional yeast
1/4 cup Water
1/4 teaspoon Ground fennel seed
1/4 cup Cider vinegar
1/4 teaspoon Black pepper
4 -TO
1 tablespoon Tamari
8 tablespoons Gluten flour
1/4 teaspoon Dried oregano


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.

Makes 3C

This is from Brother Ron Pickarski's great book _Friendly_Foods_, Berkeley, CA, Ten Speed Press 1991.

From: (Bill Maddex)

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