This recipe is designed to replace seitan mock meats. The use of Xanthan gum acts as the binding agent, which means it is gluten free. This also works really well made into small sausages (without the stuffing of course). I really don't like seitan, at least not on a regular basis. This is digested much more easily. Serve thick slices with onion gravy.
2 cans cannellini beans, drained
1/2 cup polenta
1 small onion
1 tablespoon vegetable stock concentrate
2 tablespoons lemon juice
1 teaspoon xanthan gum
salt and pepper to taste
For the stuffing
1 cup gluten free breadcrumbs
handful of fresh herbs, I used parsley, rosemary, sage, and thyme
1 tablespoon finely diced onion
3 sundried tomatoes
small handful of pitted kalamata olives
Process the beans, stock concentrate, lemon juice, xanthan gum, salt and pepper until smooth. Tip into a bowl and add chopped onion and polenta, stirring thoroughly. Set aside for about 15 minutes until polenta has soaked up excess liquid from the beans and the mixture has thickened.
Put all the stuffing ingredients into a processor and pulse until combined. Add a little hot water at a time until stuffing comes together. Roll into a sausage about 20cm long.
Grease a length of tinfoil, and thickly spread bean mixture.Place the stuffing sausage in the centre, and gently bring up sides of foil to cover the stuffing with the bean mixture. Smooth and touch up to cover all stuffing, and then roll foil and twist ends to form a bonbon. Make sure you make this to fit into a steamer basket - my largest steamer basket is about 20cm long. Place in steamer basket and cook for about 30 minutes. Remove and allow to cool slightly, then unwrap and cut into slices. Easily reheated in oven or microwave, if made the day before, or steamed again to heat.