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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.


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