CLASSIC BREAKFAST LINKS [VEGAN]

INGREDIENTS
1 15-ounce can pinto beans (about 1 cup), drained and rinsed
1/4 cup vital wheat gluten
2 tablespoons chickpea flour (see notes)
1/4 cup mushrooms, finely diced
1 teaspoon onion powder
1/2 teaspoon fennel
1/2 teaspoon rosemary
1/2 teaspoon sage
1/2 tablespoon tomato paste
1 teaspoon maple syrup
1 tablespoon water
Salt and pepper, to taste
PREPARATION
In a large mixing bowl pour in pinto beans and smash with a fork until you get a nice paste happening.
Add in the rest of the ingredients and mix to combine. I started out using a large wooden spoon but ended up finding it easier to just use my hands) The texture should end up being slightly firm and spongy.
Heat a large skillet over medium heat. Add in 1 tablespoon olive oil or spray with a non-stick cooking spray.
While pan is heating up, shape your links. I spooned out gold balls sized bits of the mixture and rolled out roughly 12 medium-sized links.
Place links in skillet and heat on medium-high heat, turning them every few minutes. You want to make sure all sides have a nice crisp to them.