Black bean sausage with tofu and fresh corn recipe

Recipe for black bean sausage with tofu and fresh corn in our easy vegetarian recipes collection.

Recipe ingredients

• 2 small shallots
• 3 large cloves garlic
• 1 bunch fresh cilantro
• 3/4 cup vegetable stock
• 2 ounces plain unflavored gelatin
• 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

How to make black bean sausage with tofu and fresh corn

• 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.
• To make garnis, remove seeds and membrane from the bell pepper.
• Cut the pepper and carrot into very small, 1/8 inch, dices.
• 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 inch, dices.
• Add tofu, corn, and cooled sauteed vegetables to bean mixture, stirring to combine. Transfer to a bowl.
• Pour stock into a double boiler.
• Sprinkle the surface with gelatin and allow it to bloom for about 10 minutes.
• Heat gelatin to a syrupy consistency over water that is 100 to 110 degrees F.
• Remove and allow gelatin 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 gelatin, 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 butcher's twine, if desired.
• Chill 3 or 4 hours or overnight.
• To serve, remove plastic and cut on the bias into 1/2 inch thick slices.

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