Close to Mom’s Sausage Patties - Vegan

1. Preheat the oven to 350°F.
2. In a food processor, combine the wheat gluten flour, tapioca flour, paprika, whole and ground fennel seed, onion powder, garlic powder, crushed red pepper, cayenne, salt, and black pepper. Pulse to mix.
3. In a medium bowl, coarsely mash the beans, then add them to the food processor. Pour in the water, soy sauce, and 2 tablespoons of the oil and process until well mixed.
4. Shape the mixture into 6 patties about 1⁄4 inch thick and wrap each in foil. Arrange them in a single layer in a 9 x 13-inch baking pan and add about 1⁄4 inch of water to the pan. Cover tightly with foil. Bake for 45 minutes, turning once about halfway through. Remove the patties from the pan, unwrap them, and set them on a platter.
5. Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add the patties and cook until browned on both sides, about 4 minutes per side. If not using right away, cool the patties to room temperature, then wrap tightly and refrigerate until needed. They will keep in the refrigerator for up to 3 days or frozen for several weeks.

Variation: Sausage Links: To make links instead of patties, shape the mixture into thin logs and wrap each log in foil. Arrange the foil-wrapped logs in the baking pan and add about 1/4 inch of water to the pan. Cover tightly with foil and bake for 45 minutes, then proceed with the recipe.