Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Dry soybeans
2 Pieces kombu or kelp
- each about two pieces long
2 tb Whole wheat bread flour
3/4 c Rolled oats
1 tb Canola or light sesame oil
5 tb Soymilk
2 tb Nutritional yeast
1/4 ts Ground fennel seed
1/4 ts Black pepper
1 tb Tamari
1/4 ts Dried oregano
1/2 ts Salt
1/8 ts Cayenne
2 lg Garlic cloves; minced
1/2 md Onion; finely chopped
1/4 ts Dijon mustard
1 1/2 ts Dried sage
-OR- ground allspice
1/4 c Water
1/4 c Cider vinegar
4 -TO
8 tb Gluten flour

Soak the soybeans and one piece of kombu in about five times their
volume of water overnight. Discard soaking water and kombu, rinse
the beans and cook in about 4C water w/the other piece of kombu. Cook
until soft, about four hours, and drain. Coarsely chop the beans and
kombu, then mix in all remaining ingredients until you get a medium
stiff mess. Pack the mix tightly into an oven safe glass or stainless
steel bowl and cover tightly w/foil, carefully sealing the edges.
Invert a shallow, heat resistant bowl on the bottom of a large stock
pot or dutch oven. Pour in enough water to cover the bowl, then place
the soysage over the bowl. Bring to a simmer, cover and steam about
an hour and a half, checking occaionally to add water if needed. Let
cool and use.

Makes 3C

This is from Brother Ron Pickarski's great book _Friendly_Foods_,
Berkeley, CA, Ten Speed Press 1991.

From: mad4#ellis.uchicago.edu (Bill Maddex)

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