Cook your own homemade vegan sausages with LoVeg Restaurant, Prague
Heat a skillet with 2 tbs. of olive oil. Sauté the onions, 1 cup mushrooms and 1 minced garlic until softened. Set aside and let cool.
In a large bowl, add the 2 cups of cooked black-eyed peas and mash them up. You can use a fork or hands - you don't want a puree. Then add 1 tbs of tomato paste and quarter cup of nutritional yeast and half cup of rice flour and mix of paprika spice. Mix well.
Sprinkle 1 tbs of xanthan gum over the mixture and incorporate it well.
Add the cooled veggie mixture to the bowl and mix it into she dry ingredients. Add the Worcester sauce to the bowl and mix it all up well.
Divide the mixture into 4 parts. Shape each part into a log. Wrap the logs individually in foil and steam them for 15 - 20 min.
Let them cool. Then refrigerate for a few hours or overnight, if possible. This will help them firm up even more.
When ready to use, unwrap and cook them however you desire.