Vegan Italian Sausage

We made the Italian Sausage from the Engine 2 cookbook. For us the spices were lacking but the texture was great, so we found an homemade Italian Sausage Seasoning recipe

This is what we did

Ingredients:
1 14.5 oz can Adzuki beans, drained, rinsed and drained
1 14.5 oz can Chickpeas, drained, rinsed and drained
1 cup oatmeal
1/2 cup cooked brown rice
2 TBS sundried tomatoes soaked in water (just covering the tomato slices, save the soaking water to add to the recipe
1 cup sliced kale, large stems removed
2 tsp dried parsley
1 TBS dried oregano
2 tsp Italian seasoning
1/2 tsp fennel seeds
1/2 tsp paprika
1/2 tsp red pepper flakes
1 TBS minced garlic
1 1/2 tsp back pepper
1 1/2 tsp salt
1 tsp minced onions

Directions: Combine all the spices in a separate bowl.
Place everything in the food processor, scraping down the sides as needed until everything is incorporated to your desired consistency.
Allow to rest in the refrigerator for at least 15 minutes.
Set up a wrap station for 8-10 brown rice spring roll wrappers. Use a container large enough for the wrapper to fit. Fill with warm to hot water. Place the wrapper in the water until soft. Once soft remove the wrapper from the water, spreading out. Place 1/3 cup of fillingrolled into a sausage shape, on the wrapper. Fold over the ends and then roll the sausage tightly. Repeat utilt he filling is gone.
Allow to rest 15 minutes prior to grilling
Rotate the sausage every couple of minutes until the wrapper bubbles.
Place the sausage on a third of a Schar Baguette, covering with vegetable rich tomato sauce and Violite Provolone cheeze. We placed it under the broiler for 5 minutes for the cheeze to melt.