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spicy vegan currywurst | seitanismymotor.com

Spicy Curry Sausages with Mango Curry Sauce


  • For the currywurst
  • 144 g 1 cup gluten powder (vital wheat gluten)
  • 16 g 4 tablespoons nutritional yeast
  • 1 tablespoon mushroom powder*
  • 1 tablespoon Hungarian paprika
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon granulated onion
  • 1 teaspoon chipotle powder
  • 1 teaspoon hot or mild curry powder
  • 1/4 teaspoon turmeric
  • 300 ml 1 1/4 cups water
  • 2 tablespoons oil
  • 2 tablespoons tomato paste
  • For the mango curry sauce
  • 80 ml 1/3 cup ketchup
  • 160 ml 2/3 cup mango puree
  • 2 tablespoons soy sauce
  • 1 tablespoon hot sauce
  • 2 teaspoons curry powder hot or mild
  • 1 teaspoon avage nectar
  • 1 teaspoon white wine vinegar or apple cider vinegar
  • oil for frying


  • Combine all dry ingredients in a large bowl.
  • Whisk together water, oil, and tomato paste and add to dry mix.
  • Knead well until everything is combined.
  • Have four pieces of parchment paper and for pieces of aluminium foil ready. (About 38 x 21 cm or 15 x 8.3 inch)
  • Divide the batter into four pieces and roll each piece into a 15 cm ( 6 inch) long log.
  • Wrap in parchment and twist the edges, then wrap in foil.
  • Place a steamer basket in a large pot and add water.
  • Bring to a boil and add sausages.
  • Reduce the heat so that the water is simmering and steam the sausges for 50 minutes.
  • Remove and let cool in their packaging.
  • Let the sausages sit in the fridge over night to improve flavour and texture.
  • When ready to serve, whisk together the ingredients for the sauce.
  • Heat a tablespoon of oil in a large pan and cut the sausages into small pieces.
  • Fry for 2-3 minutes on each side, or until crispy.
  • Serve with sauce and fries.


*For the mushroom powder simply place one ounce of dried porcini mushrooms in a coffee grinder and pulverise. Store leftovers in a glass jar and use in soups and sauces.