I wasn’t sure whether to call my latest batch of seitan sausages “bratwurst”. I can’t remember ever having had “real” bratwurst, so I didn’t have any memories of my own to compare them to.
But Mr Thrifty had eaten bratwurst before. He said these were deserving of the bratwurst name.
We loved this combination of seasonings, but feel free to improvise.
That squiggle of mustard on the brat is Ikea’s svensk senap… it is soooo tasty, and my new favourite mustard.
BTW, those fried things are potato bhajis and courgette (zucchini) bhajis, and yes, they are as yummy as they look! I used kalonji seeds instead of ajwain because I thought they were the same thing (they’re not), but the mistake worked out very well. Mr Thrifty even thought the combination of besan (chickpea flour) and kalonji seeds tasted a bit bacon-like.
|30g||ground almonds||5 tablespoons|
|1 tablespoon||soy sauce||1 tablespoon|
|1||vegan beef-style bouillon cube||1|
|(enough for 2 cups water)|
|3 tablespoons||mild vegetable oil||3 tablespoons|
|34g||finely chopped onion||1/4 cup|
|20g||minced fresh garlic||2 tablespoons|
|1 tablespoon||nutritional yeast||1 tablespoon|
|1 tablespoon||mustard seeds||1 tablespoon|
|1-1/2 teaspoons||sugar||1-1/2 teaspoons|
|1 teaspoon||freshly ground pepper||1 teaspoon|
|1/2 teaspoon||salt||1/2 teaspoon|
|1/4 teaspoon||smoked sweet paprika||1/4 teaspoon|
|1/4 teaspoon||sweet paprika||1/4 teaspoon|
|1/4 teaspoon||mace||1/4 teaspoon|
|160g||vital wheat gluten flour||1 cup + 3 tablespoons|
1. If you’re starting with whole almonds, grind them in the blender first while it’s still clean and dry, then remove and set aside.
2. Crumble the tofu into the blender. Put the bouillon cube into a glass measuring cup and add a couple of tablespoons of boiling water; stir to dissolve the cube. Add soy sauce to measuring cup, then add enough water so the mixture equals 100ml (6-1/2 tablespoons). Add this to the blender.
3. Add remaining ingredients to blender EXCEPT gluten. Blenderise until completely smooth. Empty into a large mixing bowl.
4. Add gluten to tofu mixture in bowl and mix well, until you have a uniform soft dough.
5. Divide dough into six pieces. Roll each piece into a sausage shape (make sure you don’t roll them longer than your steamer). Wrap each sausage in parchment paper and then in aluminium foil or cheesecloth. Lightly twist the ends together if using foil, or tie them with string if using cheesecloth.
6. Bring water to boil in a pot that has a steamer insert. Arrange wrapped sausages in your steamer insert. If using foil, arrange with seam side down as this reduces the likelihood of a foil blowout. Packing the sausages tightly in the steamer also reduces this chance. I arrange three sausages on the bottom of the steamer insert, then another three at a 90 degree angle on top of them.
7. Steam for 40 minutes over gently simmering water. If you’ve arranged your sausages in two layers, switch their positions halfway through the cooking time (bottom ones on top and top ones on bottom). Turn heat off and let cool.
8. To cook, gently pan fry until golden.
Can be frozen for future use (remove string, but leave them wrapped and place in a plastic freezer bag).
Makes six sausages.