Seitan bratwurst

Seitan bratwurst and potato & courgette bhajis

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.

British American
30g ground almonds 5 tablespoons
250g tofu 9 ounces
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.


  1. I believe I should hop & skip over to your playground during recess for these. Haven’t had bratwurst either me thinks. Sigh if only I had the patience for these sort of extended recipes.

    Woman once again you drive me insanely hungry!
    potato bhajis…i love thee.

    have a good one…


  2. Oh, I have to give these a try!

  3. I am always impressed with how great your food looks–I think if I were to try this I could not get my bratwurst to look as nice as yours does. Just like the pancakes that started it all–I know mine tasted good, but they weren’t at all pretty, while yours were also so lovely to look at. You have this whole food-aesthetics thing down pat. I love your food and your pictures!!

    And yum those zucchini bhajis are making my tummy grumbly–they look soooo good.

  4. Mmmm that all looks totally scrummy!
    I’m still off Seitan for the time being but when I get a craving I will give this a try. And I wouldn’t have a clue what a meat Bratwurst tastes like either!

  5. this recipe looks awesome. any hints on where i can buy vital wheat gluten? i have had trouble finding it since i moved to the UK from the states in october and my supply that came with me is about to run out.


  6. ellen — I’ve never seen it in shops here, but you can mail order it from The Flourbin or LowCarb Megastore. (I ordered my last batch from LowCarb Megastore.)

  7. cool. thanks for your help. i was starting to panic. just found your blog so i am looking forward to trying some of these great looking recipes too. cheers.

  8. thanks flicity,
    for being so prompt , wanted to know what can i use as an alternative for a glutenfree option and can they be stuffed in regular casings and steamed, shall be in touch.


  9. hi again fleicity,
    i was impressed and intrigued to read and know about your intersts in self sustainability and ,natural health and organic gardening. wanted to know more about,how and what do you do regarding the same, if im not intruding, otherwise ignore this .

  10. hi deepa — I haven’t tried making gluten-free sausages, but I know others have had success. Check out Monique’s gluten-free vegan sausages, or these at

    As for self sustainability, natural health & organic gardening, I will be adding more posts this year on those subjects, as so far my blog has been mostly focused on recipes. In the meantime, be sure to check out my Self Sufficiency Resources page, where you will find information and inspiration on self sustainability!

  11. Hey Felicity, My wife and i are just blown away by all of the the seitan foods that you have taken the time to put together. We cannot wait to experiment with it! I have been looking for a mock meat filling for pot stickers/momos. Have you ever done this?
    Well thanks!
    many blessings

  12. Hi Stephen — I haven’t tried a mock meat filling for pot stickers or momos yet, but thanks for the suggestion… I do LOVE Chinese potstickers!

  13. Hi. I *really* want to make these, but I don’t have a steamer or a steamer insert. Is the insert something I could buy and use with my existing pots? If so, how should it and the food sit in relation to the water? Or, could I even improvise with a metal collander/strainer/fry basket? Oh, thank you!

  14. Hi Kathy — You can buy universal steamer inserts that will fit your existing pot. Mine is similar to this one. If you have a colander or similar with a flat bottom, that would probably work, though make sure you use one that is ALL METAL, because any plastic parts (even just the handle or trim) will melt because of the heat from the simmering water. There should be several inches between the water and the steamer insert, and the sausages should sit flat on the steamer (otherwise, they will be deformed when they are cooked). Hope that helps 🙂

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