Irish Sausages

1 vegan bouillon cube - enough to flavor 2 cups water
1 slice whole wheat bread
1 cup vital wheat gluten - about 4.5
2 tablespoons nutritional yeast
1/2 tablespoon onion powder
1/4 teaspoon black pepper
1 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon ground sage
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon flax seeds, ground

1 cup cool water
3 cloves garlic, minced
1 tablespoon cashew butter
1 tablespoon soy sauce

Dissolve the vegan-beef bouillon cube in 2 tablespoons of hot
water and set aside to cool.

Toast the piece of bread until medium-brown, and then put it
into the food processor and pulse until it's in fine crumbs.

Put the bread crumbs into a large bowl and add the remaining dry
ingredients, wheat gluten through flax seeds, stirring well to
distribute the seasonings evenly.

Mix the bouillon mixture with the cool water in a large
measuring cup or bowl and add the garlic, cashew butter, and soy
sauce.

Whisk or blend with a hand blender until ingredients are
well-distributed.

Pour the wet ingredients into the dry, and stir to mix just
until evenly moistened.

Add a little more water if it seems too dry.

Place a piece of aluminum foil on the counter, and scoop 1/2 cup
of gluten mixture onto it.

Shape into a rough tube, fold the bottom edge of the foil over
the gluten, and roll up.

Roll the tube back and forth, pressing lightly with your hands,
to give it an even shape, and then twist the ends closed.

Repeat with the remaining gluten to form 5 sausages.

Place all the sausages in the to of a steamer, cover, and steam
for 35 minutes.

Remove them from the heat and let cool until easy to handle.
Sausages can then be used in recipes or eaten as-is.

Makes 5 sausages