half a cup of vital wheat protein
half a cup of pea protein
half a cup of chickpea or garam flour
seasonings:
2 tsp nutritional yeast
half a tsp of white pepper
2 tsp mixed dried herbs
1 tsp mushroom powder
half a tsp coriander
2 tsp smoked paprika
You can buy vital wheat gluten and pea protein powder from health food shops. Here's one I use sometimes.
www.healthysupplies.co.uk/wheat-gluten.html
Add the wet stuff and process for one minute, make sure you are using dough blades and not chopping blades. A stand mixer or hand held whisk work just fie too.
Faff around for 10 mins to let the mixture stand and the powders to become fully saturated. Go to the loo, wash your hands, make a cup of tea, wash up and clear the mess.
Blend for another minute, you should have a nice soft, smooth dough.
Arm yourself with some baking parchment and tin foil, we need to wrap before steaming.
Wrap each large sausage in baking parchment and then tin foil.
Roll them up in a square of baking parchment like a Christmas cracker and then twist the ends.
Repeat with the tin foil.
Steam for about an hour.
You can use a two piece steamer saucepan, a little metal rack in the bottom of a large saucepan, bamboo steamer. Generally it is possible to cobble together a make shift steamer.
We made some fried kibbeh last time and they were so good, they got eaten without a photo being taken.
Add a couple of tablespoons of oil to the recipe when mixing. This helps to make the mix moister.
Shape in eight sausages (this takes so much wrapping, time and materials).
Then steam for about 35 mins.