1/4 cup water
1/2 cup tomato, chopped
1/2 cup red bell pepper, finely chopped
1/2 cup green bell pepper, finely chopped
1/2 cup zucchini, finely chopped
1 cup onion, finely chopped
1/2 cup peas
1/2 cup corn
1/2 teaspoon thyme
3 large potato, cooked and peeled
3 tsp. Ener-G egg replacer disolved in 1/4 cup soy milk
1 cup bread crumbs
Heat water in large non-stick skillet over medium heat. Add tomatos, red pepper, green pepper, celery, zucinni, and onions. Cook and stir for 10 minutes, or until vegetables are tender. Drain vegetables. Stir in peas, corn, and thyme. Mash the cooked potatoes in a large bowl. Stir in egg replacer and soy milk. Stir potato mixture into vegetable mixture and shape into 12 burgers. Place crumbs in shallow bowl, dip burger in crumbs to coat. Brown burgers in a non-stick skillet, or in a skillet sprayed lightly with vegetable cooking spray, for 5 mintues. Turn and saute for 5 minutes more.
6 servings

1 cup Raw bulgur wheat* -- cooked
1/4 cup Gluten or whole wheat flour
1 1/2 teaspoons Ener-G egg replacer mixed -- well with 2 T. water
1 tablespoon Nutritional yeast
2 tablespoons Tamari
1 teaspoon Dried basil leaves
1/2 teaspoon Poultry seasoning
1/2 teaspoon Paprika
1/2 teaspoon Sage
1/2 teaspoon Garlic powder
1/2 teaspoon Black pepper
1/4 teaspoon Crushed dried red pepper -- flakes

*To cook bulgur wheat: Put one cup bulgur wheat in a saucepan with 2 1/2 cups water and one teaspoon salt. Bring to a boil, then turn down to medium-low and simmer for 20 to 25 minutes. Remove from hat and let stand for 10 minutes before using. In a bowl, mix cooked bulgur wheat and gluten or whole wheat flour well. Add nutritional yeast to egg replacer and water; mix into bulgur mixture. Add tamari and the rest of the seasonings, mixing well. Form into patties and saute in a little vegetable oil in a nonstick skillet on medium-high heat for about 5 minutes on each side. OR bake them on a greased cookie sheet in a 350 degree F. oven for 20 to 25 minutes or until crispy brown on the outside.

2 small Shallots
3 large Cloves garlic
1 bn Fresh cilantro
3/4 cup Vegetable stock
2 Tbs. Agar flakes
1 tablespoon Vegetable oil
2 cups Cooked black beans
1/2 teaspoon Salt
1/2 teaspoon Ground white pepper
1/2 medium Green bell pepper
1 small Carrot -- peeled
1/4 cup Firm tofu
1/4 cup Fresh corn kernels

Mince the shallows and garlic. Chop the cilantro. Set aside. Heat oil in a heavy saute pan over moderate heat. When oil is hot, add the shallots and garlic. Saute for 2 to 3 minutes or until tender. Set aside to cool.

Place the beans, salt, and white pepper in a food processor fitted with a metal blade and process until beans are pureed. Transfer to a large bowl.

Remove seeds and membrane from the bell pepper. Cut the pepper and carrot into very small (1/8 in.) dice. Heat oil in a saute pan over moderate heat. When oil is hot, add pepper and carrots and saute for 2 to 3 minutes or until tender. Cool _completely_. Drain and towel dry tofu. Cut the tofu into very small (1/8 in.) dice. Add tofu, corn, and cooled sauteed vegetables to bean mixture, stirring to combine. Transfer to a bowl. Heat stock and sprinkle the surface with Agar and stir and cook for about 5 minutes. Remove from heat and allow to thicken slightly. Set the bowl of bean/vegetable mixture into a large bowl filled with ice and stir occasionally as it cools. Add the Agar, folding to combine, and continue stirring until thickened and well chilled. To assemble sausage, spoon mixture onto a sheet of plastic wrap in a long line. Roll up (like a cigar), twisting the ends closed and securing with a twist tie, if desired. Chill 3 or 4 hours or overnight. To serve, remove plastic and cut on the bias into 1/2-inch- thick slices.

2 cups Cooked Bulghur Wheat
1/4 cup Whole Wheat Flour
1 tablespoon Crushed basil leaves
1 tsp. Ener-G Egg replacer disolved in 1 Tbs. water
3/4 teaspoon Sage
3/4 teaspoon Poultry seasoning
Sea salt to taste (optional)
Oil or non-stick spray
Mix the bulghur wheat, egg replacer, whole wheat flour, basil, sage, poultry seasoning and salt together. Form into patties and roll in whole wheat flour. Fry in a small amount of oil until lightly browned. These may be wrapped in individual packages and reheated. Cook like hamburger meat or add to casseroles in place of meat.
Variation: Form into cocktail size balls, before cooking and serve with sweet and sour sauce.
NOTE: Mixture forms better when slightly chilled

2 cups Cooked pinto beans
1/2 cup Whole wheat breadcrumbs
1/2 cup Onion -- minced
1 Garlic clove -- minced
1/2 cup Tomato sauce
1/8 teaspoon Fennel seed -- crushed
1/8 teaspoon Dried red pepper
1/8 teaspoon Dried basil -- -OR- 1/2 teaspoon -Fresh basil
1 1/2 teaspoons Chopped fresh parsley
Salt -- to taste
-----MUSHROOM-RED PEPPER SAUCE-----
1 Red bell pepper -- minced
1/8 cup Vegetable broth or water -- OR- more as needed
4 large Mushrooms -- minced
1/4 cup Onion -- minced
Salt -- to taste
1/8 teaspoon Celery seed
1/2 teaspoon Chopped fresh oregano
1 dash Black pepper
Whole wheat flour

These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make. These ingredients yield fairly mild sausages; after you've tried them, adjust the seasonings to please your palate.
DIRECTIONS: Combine all ingredients in a mixing bowl, mix thoroughly, and shape into 1- to 2-inch sausages. Saute in a small amount of vegetable oil until crisp, or place in a baking pan and broil, turning when edges are slightly crisp.

Steam tempeh for 15 minutes. Cool, grate on coarse side of grater. Mix together dry seasonings, then stir in water, oil and soy sauce. Press firmly into thin patties. Fry in a little oil until browned on both sides. Italian Sausage: Grate the steamed tempeh. Mix together dry seasonings. Combine tempeh, dry seasonings, oil and soy sauce. Press into thin patties or crumble on top of pizza before it is baked.
From The Farm Vegetarian Cookbook.