Vegan Bratwurst

I know what you are thinking: this guy is going to develop a gluten intolerance with all the seitan he is making. I just can't help experimenting with steamed wheat gluten! This time the plan was to make a bratwurst-like sausage that was lighter and differently spiced than an Italian sausage. Mission accomplished! Most of the bratwurst recipes I looked up online called for mace and caraway seeds. I am not crazy about caraway, and I am not exactly sure what mace tastes like. In any event, I did not have them on hand (but will try them next time I make these). But, they are awesome just the way they are, and even better with sauerkraut piled high on top.

INGREDIENTS

- 1/2 cup white kidney beans, drained and rinsed

- 1 cup plain soy milk

- 1/4 cup ground dried shitake mushrooms (I grind mine in a coffee grinder)

- 1 1/2 tsp salt

- 1 tsp white pepper

- 1 tbsp sugar

- 1/4 tsp allspice

- 1 tsp paprika

- 1 tsp marjoram

- 1 tsp sage

- 1 tsp onion powder

- 1 tsp garlic powder

- 1 1/4 cup vital wheat gluten

METHOD

Get your water on its way to boiling in your steaming apparatus

1. Finely mash beans with a fork, then add in soy milk, mushroom powder, and spices. Mix well. Add in wheat gluten and mix well. Knead for a min or two to bring it all together.

2. Divide in 6 pieces, shape into a sausage, then wrap tightly like a tootsie roll in heavy duty aluminum foil. Steam for 35 mins.