Vegan Bratwurst
Time: 45 minutes
Makes 10-11 sausages
Dry ingredients:
2 1/4 cups vital wheat gluten
1/2 cup nutritional yeast flakes
1/4 cup chickpea flour
2 tsp vegetable bouillon powder*
1 tbsp sugar
2 tsp ground coriander
1 tsp rubbed sage
1 tsp yellow mustard powder
1 tsp ground nutmeg
1 tsp rosemary, crushed in mortar & pestle
1/4 tsp cayenne pepper
2 tsp fresh ground black pepper
1 tsp salt
Wet ingredients:
2 1/4 cups cool water*
6 to cloves garlic, finely minced
2 tbsp olive oil
2 tbsp soy sauce
Optional: 2 tbsp pine nuts, chopped for a "gristle" effect
*You can substitute 2 1/4 cups vegetable broth for the water and omit the bouillon if you like spending money.
1. Mix together all the dry ingredients in a large bowl. Whisk the wet ingredients with a fork in a measuring cup. Gently stir into the dry into the dry ingredients, stirring just enough to evenly mix. If the dough mixture is too dry, an additional tablespoon of water can be added.
2. Set a steamer pot on the stove to boil.
3. Scoop 1/3 cup of dough at a time and shape into logs. Place each log on a piece of aluminum foil. Roll the foil and twist the ends. Place the sausages seam side down in the steamer basket, packing them tightly. Steam for 30 minutes.
4. Place the sausages on a rack to cool about 5 minutes.
Notes:
If serving on buns: Preheat a skillet over medium, add a tbsp of oil. Fry for about 2 minutes each on four sides until lightly browned.
Sausages will keep about a week in the fridge. They also freeze well and keep more or less indefinitely. They are excellent sliced and fried with potatoes and onions for a breakfast hash.
Don't you lay out all your spices on a plate before mixing?
Mixing:
Mixed:
Dough massage:
Rolling:
Rolled:
Packed (posed with some vegan slaw):
Cooling:
Frying:
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