Combine the "beef bouillon cube" with 2 tablespoons hot water and 1 piece of bread in a food processor.
Toast the bread until the brown color, then process it until it's perfect crumbs.
In a large measuring cup or bowl, combine the bouillon mixture with the cool water, then add the garlic, cashew butter, and soy sauce.
Blend with a hand blender or stir until all of the ingredients are evenly distributed.
In a large mixing bowl, combine the bread crumbs with the remaining dry ingredients, wheat gluten through flax seeds, and stir well to evenly distribute the seasonings.
Pour the wet ingredients into the dry and stir just until the dry ingredients are evenly moistened. Add a little more water when dry.
Combine 1 cup gluten and 1/2 cup water in a mixing bowl.
Form into a rough tube, cover with aluminum foil.
Roll the tube back and forth, gently pressing it into an even shape with your hands.
Cover and steam for 35 minutes with all of the sausages on the top of a steamer.
Remove them from the heat and set them aside to cool until they are safe to handle.