Soysage
| Yield: | 6 Servings |
| Categories: | Vegetarian, Ethnic |
| 1 | c | Dry soybeans |
| 2 | Pieces kombu or kelp each about two pieces long | |
| 2 | tb | Whole wheat bread flour |
| 3/4 | c | Rolled oats |
| 1 | tb | Canola or light sesame oil |
| 5 | tb | Soymilk |
| 2 | tb | Nutritional yeast |
| 1/4 | ts | Ground fennel seed |
| 1/4 | ts | Black pepper |
| 1 | tb | Tamari |
| 1/4 | ts | Dried oregano |
| 1/2 | ts | Salt |
| 1/8 | ts | Cayenne |
| 2 | lg | Garlic cloves; minced |
| 1/2 | md | Onion; finely chopped |
| 1/4 | ts | Dijon mustard |
| 1 1/2 | ts | Dried sage OR- ground allspice |
| 1/4 | c | Water |
| 1/4 | c | Cider vinegar |
| 4 | -TO | |
| 8 | tb | Gluten flour |
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