Vegan Skillet Sausages

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Delicious and easy,these skillet sausages go wonderfully well with mashed potatoes or baked yams. With rice, pasta and with just about anything you can imagine! Try them and you'll see how often you will be making them!
These sausages are an easy variation of the Super Burgers, but don't taste the same. Their consistency is good. If you let the Do-Pep work in the dough until the dough is firmer, you can add these sausages to pasta, slice them into a spaghetti sauce, scramble them with tofu, slice them into Navy or white beans, into minestrone, you name it!

1 cup whole wheat kernels, cooked until it "opens' to the consistency of rice
1cup soy flour
1/2 cup quick oats
1 medim onion, peeled and sliced
1 Roma tomato, coarsely chopped
3 slices whole wheat bread, torn in pieces
1 cup brown rice, cooked
1/2 cup Anaheim and red Bell peppers, chopped
1 Tbsp. garlic powder
2 Tbsp. sweet paprika powder
2 Tbsp. olive oil
2 tsp. coriander, oregano and sweet basil ground together
1 small beet or 2 Tbsp. beet powder (will add color and wonderful flavor)
Salt to taste
1 cup water
1/4 cup nutritional yeast
1/2 Do-pep or gluten flour

In a blender, put the onion, the peppers, the tomato, with 1/2 cup brown rice, the bread and some of the water. Process till smooth. Scrape into a bowl. Add the rest of the ingredients, including the rest of the cooked rice, to give consistency to the burgers, adding the Do-pep last.
Let the mixture rest for about 10 minutes, so that the Do-pep will work.
Form rolls in the palms of your hands, shaping them like sausages or as patties, if you lke, and cook in a skillet barely "painted" with olive oil till golden brown on both sides.
They are scrumptious!

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