DIY Beyond Sausage Vegan Brat is a delicious, hearty, and meaty replica of the commercial version. It's easy to make with common ingredients. It's tasty, vegan, and simple to make.
Prep time: PT20M
Cook time: PT15M
Total time: PT1475M
Rating
4.63 stars (8 reviews)
Keywords
vegan sausage
Ingredients
1 1/2 cup cooked short-grain rice (can use favorite vegetable broth instead of water)
1 cup Texturized Vegetable Protein (TVP) (Bob's Red Mill is a good brand)
1 cup water or vegetable broth (to rehydrate the TVP)
1/4 cup oats (instant)
2 tbsp grated beet (fresh, though canned can be used)
2 tbsp Italian Spice Mix
1 tbsp fennel seed, crushed
1 tbsp garlic powder
1 tbsp onion powder
1/2 tsp sage
1 tsp salt
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes
6 rice paper wrappers
Categories
Main Course
Cuisine
Vegan
Steps
Cook the rice according to directions, making sure you have 1 1/2 cups when finished. Use your choice of water or vegan veggie broth. It's good either way.
Rehydrate the TVP. Bring 1 cup water or vegetable broth to a boil and pour over the TVP. Stir and fluff with a fork.
Place all the ingredients except the rice paper wrappers into a large food processor. Pulse and blend until well mixed and sticking together. It should be chopped up fine but not too mushy.
Let the mix sit for a few hours or overnight in the fridge if possible.
Form into hotdogs.
For a casing, if desired, run a rice paper wrapper under hot water. Then place the brat in it towards the top and wrap. Either wrap and fold in the ends or twist and cut off the ends.
Fry the brats in a little oil or bake on parchment for about 20-25 minutes at 350 F.
Use and embellish like any other brat.
Nutitrion
Serving Size: 1 serving
Calories: 135 kcal
Reviews
Chris Gattuso on 2022-08-22 (5 stars): I absolutely love the way these brats turned out! I was shy on the spices, but I won’t be next time. They went perfectly with sauerkraut and sweet relish. I fried mine on the stove top. The rice paper skin was a little crunchy but that’s great! I love the crunch! First time using rice paper! Now I have all these ideas about how to use them next! Thanks for the delicious recipe!
Frank on 2022-03-03 (5 stars): That your recipe uses TVP rather than VWG is a big winner for me. New to the plant based world, I bought in to wheat gluten for “meaty” texture. Sadly, I’ve found concentrated gluten is very hard on me. I wonderfully enjoyed my first grocery-bought impossible burger tonight without problems, and will be trying your copycat recipe. I recognize the seasonings your recipe uses for sausage so it’s a matter of the “meat.” TVP works for me, VWP does not.
Thank you Lisa!
