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A serving of vegan currywurst with curry ketchup sauce and curry powder for decoration.

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.
Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Cuisine German
Servings 4 sausages


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


  • 1 tbsp oil, for frying
  • additional curry powder for sprinkling


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.
Keyword faux meat, seitan