Wednesday, March 12, 2008

Vegan Bratwurst

I know what you are thinking: this guy is going to develop a gluten intolerance with all the seitan he is making. I just can't help experimenting with steamed wheat gluten! This time the plan was to make a bratwurst-like sausage that was lighter and differently spiced than an Italian sausage. Mission accomplished! Most of the bratwurst recipes I looked up online called for mace and caraway seeds. I am not crazy about caraway, and I am not exactly sure what mace tastes like. In any event, I did not have them on hand (but will try them next time I make these). But, they are awesome just the way they are, and even better with sauerkraut piled high on top.


INGREDIENTS
- 1/2 cup white kidney beans, drained and rinsed
- 1 cup plain soy milk
- 1/4 cup ground dried shitake mushrooms (I grind mine in a coffee grinder)
- 1 1/2 tsp salt
- 1 tsp white pepper
- 1 tbsp sugar
- 1/4 tsp allspice
- 1 tsp paprika
- 1 tsp marjoram
- 1 tsp sage
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 1/4 cup vital wheat gluten

METHOD
Get your water on its way to boiling in your steaming apparatus
1. Finely mash beans with a fork, then add in soy milk, mushroom powder, and spices. Mix well. Add in wheat gluten and mix well. Knead for a min or two to bring it all together.
2. Divide in 6 pieces, shape into a sausage, then wrap tightly like a tootsie roll in heavy duty aluminum foil. Steam for 35 mins.

12 comments:

Kaylen said...

(Oops, accidentally posted before I was done.)

Mace tastes like nutmeg, only sharper. (It's the outer hull of nutmeg.)

I find that I get an upset stomach if I eat gluten-based meats more than a couple times a week. I don't know if it's a budding intolerance (bread gives me no trouble), but I'm listening to my gut on that one.

Anke said...

yay for vegan bratwurst! mace isn't very widely used for bratwurst in germany, only in bavaria for special bratwurst made from babycows *shudder*, so you could either leave it out or use nutmeg instead (basically the same plant)

and if you are not a fan of caraway then look for ground caraway and use the tiniest amount. caraway quickly overpowers all other flavors.

Sat Garcia said...

Vegan Dad: I've been wanting to make my own sausage-like things ever since I saw them on Everyday Dish with Julie Hanson. Thanks for sharing your recipe.

Kaylen: Do you know if it is common to develop an intolerance to gluten if you eat too much of it? I guess I eat an average amount for a vegan but I never thought you could get celiac's from eating gluten too much.

Binx said...

I just made this, although I didn't have all of the correct spices. It was delicious! Baked some "fries" to go with it .. a perfect day-off-from-work lunch. Thanks!

ChickPea said...

Hi! I am a new blogger, and I just started my own blog (beyondtofurky.blogspot.com), and I added your blog as one of my favorites. I hope that's OK! Let me know if you would prefer that it not appear on my favorites list.

Vegan Dad said...

Chickpea: It's all about sharing the vegan love. Link away!

SaraJane said...

Wow. There are vegan sausages everywhere lately. I was thinking they seemed like an insane amount of work, but this actually looks really easy. Yum!

Stephanie said...

Okay, I just have to share this because I'm excited about it. I've been making vegan sausages for a bit now and was frustrated with how much aluminum foil I go through. The other day I I was making some sausages and was out of foil! It was a birthday so it was a big deal! In a pinch I cut up a cloth into six pieces, about the size of the foil I used to use to wrap up my sausages (nothing special, just a thin cotton dish rag that we'd been using to strain nut milks). I safety pinned them closed in the middle but didn't bother closing the ends.

They came out perfectly! And now I have non-disposable, washable sausage wraps!

Another tip if anyone else tries this: the sausages came right off of my cloth while they were hot, but once they chilled down they stuck and took a little work to peel off.

Alison said...

Just came across this and now I am hungry! I made my own bratwurst a few weeks ago with a seiten recipe, but I like the addition of beans and shitake. Sounds like a fuller flavor should be imparted...look forward to trying this soon!

VargasGirl said...

I'm from a very German family, so not eating Brats and kraut is going againt nature. THANK YOU for the easy and very tasty receipe. Even the meat eating hubby liked them!

nicklovin said...

Hey Vegan Dad, I want to try doubling or tripling this recipe and freezing the leftovers. Would this negatively affect the outcome?

Also, I wanted try make these as beer brats (simmered in beer) would that make them fall apart or become mushy?

Man thanks!

Brendan said...

These tasted great! I tried to go beer brats with this idea; I added beer in with the sausage and then I threw everything on the grill. Worked pretty well but the foil stuck in places. Maybe I could add some olive oil?