Vegan Bratwurst Recipe

Mix dry ingredients

In a large mixing bowl combine 2 cups vital wheat gluten, 1/2 cup chickpea flour, 1/4 cup nutritional yeast, 1/4 cup oat flour, 2 tsp smoked paprika, 1/2 tsp white pepper, 1/2 tsp black pepper, 3/4 tsp ground coriander, 1/2 tsp ground fennel seed, 1 tsp dried sage, 1/2 tsp dried thyme, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp salt. Whisk to distribute spices evenly.

Prepare wet mixture

In a separate bowl whisk together 1 cup cold water, 1.5 tbsp miso paste, 2 tbsp soy sauce (or tamari), 1 tsp maple syrup, 2 tbsp neutral oil and 1/2 cup crushed extra-firm tofu until smooth. If using, stir in 1 tbsp ground flaxseed. Make sure miso is fully dissolved.

Combine and knead

Pour the wet mixture into the dry ingredients. Stir with a spoon until a shaggy dough forms, then use your hands to knead in the bowl for about 2-3 minutes until the dough is cohesive and slightly elastic. Do not over-knead; a few folds to develop structure are sufficient.

Shape into sausages

Divide the dough into 6 equal pieces (about 110-120 g each). On a clean work surface roll each piece between your palms into a tight log about 5-6 inches long and 1 inch thick. Wrap each log snugly in a strip of parchment paper or aluminum foil, twisting the ends to form a tight cylinder. The wrap should compress the sausage gently to help hold shape.

Rest briefly

Let the wrapped sausages rest at room temperature for 10 minutes while you prepare the poaching liquid. This helps the dough relax and hold shape in the poaching step.

Combine 6 cups vegetable broth (or water), 1 tbsp soy sauce, 1 bay leaf and 6 whole black peppercorns in a large pot. Bring to a simmer over medium heat—do not boil vigorously.

Gently add the wrapped sausages to the simmering liquid. Reduce heat to low so the surface barely simmers. Cover and poach for 25 minutes, turning the sausages once halfway through to ensure even cooking.

After 25 minutes, remove the pot from heat and let the sausages sit in the hot liquid for another 5 minutes. Carefully remove the sausages from the liquid and unwrap. Pat dry with paper towels.

Heat 2 tbsp neutral oil or vegan butter in a skillet over medium-high heat until shimmering. Add the poached sausages and sear, turning every 1-2 minutes, until all sides are deeply browned and slightly crisp, about 6-8 minutes total. If grilling, oil the grates and grill over medium heat, turning until browned (about 6-8 minutes).

Remove sausages from heat and let rest 2 minutes. Serve in buns with mustard and sauerkraut or slice and serve with sides of your choice.