Vegan Veggiewurst with Sauerkraut

1/2 medium onion coarsely chopped
3 cloves garlic
110g cooked pinto beans well-drained
130 mls water
2 tablespoons soy sauce
1 tablespoon tomato paste
2 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon ground mustard
1/2 teaspoon white or black pepper
1/4 teaspoon celery salt
1/4 teaspoon mace
150g bread flour
50g oatmeal
2 tablespoons nutritional yeast
1 tablespoon RAW chia seeds
I tablespoon of ground flax seeds
A tablespoon of RAW coconut oil for frying
Topping: Heaps of RAW sauerkraut!

Put the onion and garlic into a food processor and pulse to chop finely. Heat a small non-stick frying pan. Add onion and garlic and cook until onion is softened, about 3 minutes. Transfer onion mixture back to food processor.

Add the pinto beans, water, coconut aminos or soy sauce, tomato paste, and all seasonings to the food processor. Blend until it’s a thin paste.

Combine remaining ingredients in a large mixing bowl. Add the contents of the food processor and stir until combined. If it seems that there’s not enough moisture, add another tablespoon or two of water. Knead in the bowl for about two minutes until a heavy gluten “dough” is formed.

Divide the dough into 8 equal pieces. Roll the dough into a sausage shape and roll in baking paper to perfect the sausage shape. Twist the ends like a cracker.

Place all the veggie dogs in the top of a steamer, cover, and steam for 45 minutes on a low heat. Remove from heat and allow to cool slightly before unwrapping. Fry in coconut oil before serving in a hotdog bun, topped with heaps of sauerkraut.