Vegan bratwurst with braised purple cabbage

Anastasia

5 years ago

If you are like me craving savory homemade seitan then this vegan bratwurst is for you. These grilled beer sausages are perfect with sweet and sour braised purple cabbage.

Check my recipe of homemade chicken-style seitan for more pictures. The process of making is the same but the texture is a bit different. The vegan bratwurst seitan is more moist and fluffy. I’m using more oil and no chickpeas so the texture of sausages is softer. And beer gives them unforgettable rich flavor! Pick your favorite type of dark beer but not the cheapest one. Believe me, it makes a difference.

Also I added a bit of my purple sauerkraut to the braised cabbage for extra tanginess. Together with dried apricots it works amazing as light side dish.

I suggest to make seitan sausages one day ahead a let them set overnight in a fridge.

To make seitan base for sausages first mix tofu, oil, soy sauce, beer and mustard in a blender until smooth.

Combine the rest of ingredients in a bowl of a standing mixer. Pour in wet ingredients and start mixing with dough hook attached until you see some gluten strips.

Transfer the dough onto your working surface and knead it aggressively for couple of minutes. Then let it rest a bit.

Divide the dough into 6 pieces and roll each piece to form a sausage.

Wrap each sausage tightly with a foil and secure the ends.

Steam seitan for 25 minutes.

Let it cool completely before grilling.

Meanwhile make braised purple cabbage.

Heat an oil in a large pan over medium heat. Sauté onions until soft and slightly golden.

Add apricots, shredded cabbage, sugar and vinegar and stir. Cover with a lid and let it cook for 15 minutes. Stir the cabbage from time to time to prevent burning.

Now add sauerkraut, a bit of salt and continue cooking covered for another 15 minutes. Again give it a stir from time to time.

Taste and adjust seasoning if needed.

Serve with vegan bratwurst.

Vegan bratwurst with braised purple cabbage

★★★★

4 from 2 reviews

Vegan seitan beer sausages with sweet and tangy braised purple cabbage.

Author: Anastasia
Prep Time: 25 min
Cook Time: 35 min
Total Time: 1 hour
Yield: 3
Category: Main course
Cuisine: German

Ingredients

For the sausages:

100g firm tofu
2 tbsp neutral oil
2 tbsp soy sauce
100 ml dark beer
1 tbsp whole grain mustard
100g vital wheat gluten
1 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp hot paprika
1 tsp dried marjoram
1 tsp ground coriander seeds
1/8 tsp ground nutmeg
1/4 tsp Garam Masala
black pepper to taste

For braised cabbage:

400g purple cabbage, shredded
1 medium onion, halved and sliced
1/2 C sauerkraut
small handful of dried apricots (about 4), chopped
2 tsp coconut sugar (or any sugar of your choice)
1 tsp white wine vinegar
oil for cooking
salt to taste

Instructions

To make seitan base for sausages:

Mix tofu, oil, soy sauce, beer and mustard in a blender until smooth.
Combine the rest of ingredients in a bowl of a standing mixer. Pour in wet ingredients and start mixing with dough hook attached until you see some gluten strips.
Transfer the dough onto your working surface and knead it aggressively for couple of minutes. Then let it rest a bit.
Divide the dough into 6 pieces and roll each piece to form a sausage.
Wrap each sausage tightly with a foil and secure the ends.
Steam seitan for 25 minutes.
Let it cool completely before grilling.

To make braised cabbage:

Heat an oil in a large pan over medium heat. Sauté onions until soft and slightly golden.
Add apricots, shredded cabbage, sugar and vinegar and stir. Cover with a lid and let it cook for 15 minutes. Stir the cabbage from time to time to prevent burning.
Now add sauerkraut, a bit of salt and continue cooking covered for another 15 minutes. Again give it a stir from time to time.
Taste and adjust seasoning if needed.
Serve with vegan bratwurst.