Vegan Bratwurst

Ingredients

• 15 oz Chickpeas (1 can; rinsed and drained)
• 8 oz Portobello mushrooms (chopped)
• 8 oz Oyster mushrooms (chopped; remove tougher bottom parts)
• 0.5 Red onion (diced)
• 2 tbsp Avocado oil (used for sautéing and frying; video specifies 1–2 tsp for the mushroom pan and some more for frying)
• Salt (to taste for sautéed mushrooms and peppers; description also lists 1/2 tsp pink Himalayan salt for the mixture)
• Black pepper (to taste for sautéed mushrooms and peppers; description also lists 1/2 tsp)
• 2 tsp Garlic (minced)
• 1 Roasted red pepper (homemade or jarred)
• 1 tsp Smoked paprika
• 1 tsp Garlic powder
• 0.5 tsp Oregano (description measurement; transcript says half teaspoon)
• 0.5 tsp Nutmeg (description measurement; transcript audio appears to say 1 tsp)
• 0.5 tsp Fennel (description measurement)
• 1 tsp Mustard powder
• 0.5 tsp Cumin
• 0.5 tsp Ground sage
• 0.5 tsp Pink Himalayan salt
• 0.25 tsp Crushed red pepper
• Cayenne pepper (some, as stated in the transcript)
• Onion powder (some, as stated in the transcript)
• 0.25 cup Nutritional yeast
• 5 tbsp Chickpea flour (source: 1/4 cup plus 1 tbsp)
• 0.25 cup Vital wheat gluten (source: 1/4 cup plus 1 tbsp)
• 1 tsp Vegan Worcestershire sauce (description spells amount as “1 tsb”; presumed tsp)
• 0.5 tsp Liquid smoke
• 1.5 tbsp Maple syrup
• Rice paper (for wrapping; dip sheets in spring water to soften)
• Spring water (a little, for softening rice paper)
• Avocado oil (some for frying the formed bratwurst; separate addition from the 2 tbsp measured in the description)
• 0.5 Green bell pepper (sliced)
• 0.25 Red onion (sliced)
• 1 tbsp Tomato paste (about; added to peppers and onions per transcript)
• Salt (to taste for peppers and onions)
• Black pepper (to taste for peppers and onions)
• Vegan sausage buns (pretzel buns in the video; quantity unspecified)
• Barbecue sauce (for serving; amount unspecified)
• Mustard (for serving; amount unspecified)

Steps

1. 1

   Dice 1/2 red onion. Roughly chop the portobello and oyster mushrooms into smaller pieces, trimming away the tougher bottom parts of the oyster mushrooms.

2. 2

   Heat a pan over medium heat and add avocado oil. Add the diced onion and chopped mushrooms. Cook for about 5–7 minutes, stirring as needed, until the mushrooms are browned and cooked through.

3. 3

   Season the mushrooms and onions with salt and black pepper to taste. When they are nearly done, add the minced garlic and toss; sauté until fragrant.

4. 4

   Rinse the chickpeas well and drain away excess water. Put them in a food processor or blender.

5. 5

   Add the roasted red pepper, smoked paprika, garlic powder, oregano, nutmeg, fennel, mustard powder, cumin, ground sage, pink Himalayan salt, black pepper, cayenne pepper, onion powder, and nutritional yeast.

6. 6

   Add the cooked mushrooms and onions to the processor. Pulse until thoroughly mixed, scraping down the sides as needed, until the mixture has the consistency shown in the video.

7. 7

   Scrape the mixture into a mixing bowl. Add chickpea flour, vital wheat gluten, vegan Worcestershire sauce, liquid smoke, maple syrup, and crushed red pepper. Fold until everything is well incorporated.

8. 8

   Cover or otherwise place the mixture in the refrigerator for about 30 minutes to chill and absorb the flavors.

9. 9

   Pour a little spring water onto a plate. Dip one rice-paper sheet in the water until thoroughly coated, then set it on a clean surface, such as a cutting board, until softened.

10. 10

    Take some sausage mixture and shape it into a sausage. Place it on the softened rice paper and roll it tightly but gently around the filling; twist the ends to seal. Repeat with the remaining mixture and rice paper. Use less filling for smaller sausages.

11. 11

    Heat a cast-iron skillet over medium heat and add avocado oil. Add the wrapped bratwursts and cook, turning them, until golden brown and crisp on all sides. The creator says he likes to char them slightly.

12. 12

    In a pan, sauté the sliced green bell pepper and sliced red onion for about 5 minutes, until they begin to soften. Season with salt and black pepper to taste.

13. 13

    Add about 1 tablespoon tomato paste to the peppers and onions. Cook for 2–3 minutes, until the paste is cooked out and the vegetables are soft.

14. 14

    Cut a slit in each vegan pretzel bun and toast the buns.

15. 15

    Place a bratwurst in each toasted bun. Top with the peppers and onions, then add barbecue sauce and mustard to taste.

16. 16

    Serve and taste while freshly prepared.

Notes

The description provides exact amounts for most ingredients; the transcript adds steps and mentions extra salt and black pepper to taste, cayenne pepper, onion powder, tomato paste, and additional cooking oil. Some transcript-listed spice amounts are unclear and are not specified beyond the description. The source does not state the number of servings or amount of rice paper and buns. Transcript audio conflicts with the description on a few details; the description measurements are followed where available. Nutrition for unquantified ingredients is shown as zero and should not be used as a complete estimate.

Nutrition per serving

• vegan
• high-protein
• dinner
• main
• pan-fried
• plant-based
• sandwich
• American