Vegetarian Chorizo

Ingredients
1/2 cup beans (you could use any kind you want, pinto beans)
1/3 cup vegetable broth
1/3 cup tomato sauce
1/3 cup apple cider vinegar (or white vinegar)
1 tablespoon oil
2 tablespoons water
2 cloves garlic (or 1/2 teaspon of garlic powder)
1 1/4 cup vital wheat gluten
1/4 cup nutritional yeast
1 teaspoon cumin (ground)
1 teaspoon red pepper flakes
3 teaspoons paprika
1/4 teaspoon smoked paprika
1 thin slice mexican oregano (dried)
dash cinnamon
pinch cloves (ground)
1/2 teaspoon creole seasoning
salt & pepper (to taste)
Note
Makes 4 sausages

Directions
1. In a small or medium bowl mash the beans really
well until they're nicely mashed up and smooth.

2. Add the broth, tomato sauce, vinegar, oil, water,
garlic, and whisk well.

3. Using a fork, stir in the gluten and blend it in
well. The mixture will star to look like a dough. Add
the nutritional yeast and combine it. Add the herbs and
spices and mix them in. You could knead it with your hands
like dough to blend everything together if you want. Next,
form the dough into a round shape.

4. Cut 4 pieces of foil paper and have them ready. Section
off the dough into 4 pieces. Roll each section into a log
and wrap into a piece of foil paper, twisting the ends like
a tootsie roll.

5. Have a steamer basket with boiling water ready and add
the foiled up "chorizo" to the basket. Steam for 40 minutes.

6. After they've cooled off a bit I coated them with paprika
by rolling them in a bowl with just enough paprika to coat
them lightly. I like the red color on them and paprika is not
too hot or spicy (I think). This step is optional!