Black Bean and Wheat Protein Morcilla Sausages With Tofu Scramble and Potatoes
[Vegan]

To Make the Sausages:

1. In a food processor, blend the black beans into a paste, adding just enough water or vegetable broth so it is not dry. Chop the onion and mince the garlic, then fry both in a pan.
2. In a large bowl, combine bread crumbs, wheat gluten, and spices. Slowly incorporate the rice, black bean paste, onion, and garlic. Knead well to combine. It should be very compact and hold together easily. If it is too dry, add more water or vegetable broth. If it is too wet, add more bread crumbs.
3. Lay out long pieces of cling film and add enough dough (about 2-inches long) to each piece. Wrap each piece individually. Seal one of the edges with kitchen twine and then wrap to fully seal the sausage. Repeat until the dough is finished. Boil the sausages for 30-40 minutes over medium heat.

To Make the Dish:

1. Chop the tofu, potatoes, and sausage.
2. Separately chop the onion, leek, sun-dried tomatoes, and garlic. Sauté together in a pan. When the onions are translucent, add the potatoes, tofu, sausage, and seasoning. Cook for 10-12 over medium heat. Serve with toast and beans.