Instructions:

• 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.