1 Bag Quorn Grounds
1 Package Tofurky Italian Sausage
1 Medium Onion
1/2 Tbl fresh squished garlic2 Tbl Olive Oil
Water
2 Cans Pinquito Beans (or some kind of seasoned pinto or kidney beans)
1 Tbl Liquid Smoke
3 Tbl Paprika
1 Tbl Dried Oregano
1 Tbl Dried Basil
1/2 Tbl Dried Thyme
1 Tsp Cayenne
Salt to taste
Tabasco sauce to taste
4 C. cooked white rice
Saute onions in olive oil until they're clear. Cut sausage into rounds and add sausage and grounds to onions. Saute for a few minutes. If you're going to slow cook, pour sauteed mix in slow cooker and add 4-6 cups of water. If you're going to cook it to eat soon, add 2 cups of water (adjust as necessary; it should be watery). Regardless of method, pour in beans (whole cans if they're seasoned, drained if they're not), liquid smoke (give it a smokey flavor without adding ham), paprika, oregano, basil, thyme, cayenne (note that it's teaspoon, NOT table). Bring to boil, and turn down to simmer. The longer it simmers, the better the flavor (don't burn it). Taste it and add salt as necessary (it should be a little salty when you taste it since it will be served over rice). When you're ready to eat, serve over rice. Cornbread will really add a great touch!
Recipe turned out (on a scale of 1-5): 4
On the "Can I see the box to make sure this isn't meat?" to the "Are you sure this is edible?" scale: The grounds are very convincing (enough that I think it could easily fool a meat-eater). The sausage was okay (better in the left-overs), but was not my favorite, and I think was pretty obviously a veggie sausage (very hard to recreate the skin of sausage).