1 pkg. extra-firm tofu, water-packed, drained
1 cup of slow-cooked pinto beans
2 cups of vegetable broth
2 and 1/2 tsp. dried thyme
1 Tbs. salt
1 tsp. pepper
2 and 3/4 cups gluten flour
Put the first six ingredients (tofu through pepper) into a blender, and blend until smooth. Pour into a large mixing bowl. Add the gluten flour, and stir until well mixed. Knead (you can do it right in the bowl) for about three to five minutes, to make sure there are no super wet or super dry spots. Pull off a small ball of dough, smaller than a golf ball, and roll out to a sausage link size, about three to four inches in length. Prepare a large pot with a couple inches of water in the bottom and a steamer basket inside. Once you have several links rolled out, put each one at the end of a small strip of aluminum foil. Roll the link up, so it makes at least two complete turns, and twist the ends closed. Start filling up your pot. Complete this cycle for the rest of the mix, until you have a pot full of foil-wrapped links. Cover with a lid. Turn the heat on to medium, and steam for 40 minutes. Remove from heat. Heat up about a tablespoon of oil in a large pan. Unroll several links and put them in the pan. Fry them for a minute or two, turning them, until they are browned on all sides. Do this with all the links, adding a bit of oil, as needed. Can be served alongside pancakes or tofu scramble for breakfast. Freeze unused portions. Simply thaw and reheat in microwave or oven. So tasty. Feeds five hungry vegans for several meals.