Classic German Currywurst
This is a vegan, seitan based version of the classic German fast food staple. A sliced bratwurst that is covered in a delicious spicy curry ketchup sauce.
Zutaten
For the seitan bratwurst:
- 144 g vital wheat gluten (1 cup)
- 10 g chickpea flour (2 tbsp)
- 25 g nutritional yeast (¼ cup)
- 2 tsp dried majoram
- 1 tsp onion powder
- ½ tsp black pepper
- 1 tsp salt
- 65 g smoked tofu
- 2 cloves garlic, minced
- 240 ml cold water (one cup)
For the sauce:
- 250 g ketchup
- 60 ml water (¼ cup)
- 1 tbsp soy sauce
- 2 tbsp curry powder
- ½ tsp cayenne pepper
Also:
- 1 tbsp oil, for frying
- additional curry powder for sprinkling
Anleitungen
To make the seitan bratwurst:
- Preheat oven to 200°C.
- In a bowl, combine vital wheat gluten, chickpea flour, nutritional yeast, majoram, onion powder, pepper, and salt.
- Purée the tofu (or finely mash with a fork).
- Add puréed tofu, garlic and water to vital wheat mixture and knead until everything is incorporated.
- Let the dough rest for a minute or two and briefly knead again.
- Divide into four equal pieces of seitan.
- Roll the seitan pieces into logs, then place them on a large piece of foil.
- Wrap the foil around them, then twist the side-ends. Don't wrap the foil too tightly it could burst during baking.
- Place the sausages on a baking sheet and bake for 25 minutes.
- Let cool completely.
To make the sauce:
- Combine all ingredients in a small saucepan and cook over medium to low heat for about a minute.
To assemble:
- Fry the sausages in 1 tablespoon of oil.
- Cut the sausage into small rounds and combine with sauce.
- Sprinkle additional curry powder on top for serving.