Seitan Currywurst

Last Summer, I was a tour guide for a really cool vegan walking food tour called Urban Food Crawl. The one that I led was based out of Silverlake, just on Sunset Blvd., where there are already many vegan establishments. But, this was not the point of the crawl, it was to show you the amazing vegan options at 6 other places in the area. I won’t lie, there was some fantastic food on that tour! But, one place that I find myself referring people to semi-frequently is Berlin Currywurst.

What is the low-down on Berlin Currywurst? Let me start by telling you what the history behind Currywurst is. It is a very popular street food in Germany that more often than not, is made up of sliced bratwurst covered in a curried ketchup with optional slices of bread, and is not vegan-friendly. That’s where this small eatery in Silverlake comes in. Three Germans came over to Southern California to open Berlin Currywurst and share this food with everyone. Luckily, they have a vegan kielbasa and bratwurst (not Tofurky) that are delectable and sauces that you can choose from.

It’s been close to a year since I’ve had it, and I had a craving for some currywurst when my friend Melisser talked to me about Europe, while she was staying with me this past weekend. I decided to make this happen for us, and try my hand at making a vegan bratwurst.

I’m super happy with the outcome of both the seitan sausages and the seasoned homemade ketchup! The flavors were solid and went great together, making this a delicious appetizer! The only thing that would have made this better is if we had the onion-seasoned fries from Berlin Currywurst. Mmm…

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Seitan Currywurst
Author: 
Recipe type: Appetizer, Dinner
Cuisine: German
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Currywurst! A savory, satisfying meal of seitan bratwurst with a spicy, curry ketchup.
Ingredients
Curry Ketchup
  • 1 C. Tomato Sauce
  • 1½ T. Tomato Paste
  • 1 T. Curry Powder (I used Orange/Yellow)
  • 2 tsp. White Vinegar
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1 tsp. Sugar
  • ½ tsp. Liquid Aminos
  • Pinch of Ground Ginger
  • Optional: Add a tsp. of sriracha
Seitan Bratwurst
  • 1 C. + 1 T. Vital Wheat Gluten
  • ⅓ C. Chickpea Flour
  • 1 T. Nutritional Yeast
  • ½ T. Garlic Powder
  • ¾ tsp. Dried Sage
  • ⅓ tsp. Caraway Seeds
  • ⅓ tsp. Yellow Mustard Powder
  • 1 C. Vegetable Broth
  • ⅓ C. Chopped Button Mushrooms
  • 1½ T. Liquid Aminos
  • Salt and Pepper if needed (If you want a saltier bratwurst, add a ½ tsp.)
Optional: 4-6 Slices of Bread
Instructions
Curry Ketchup
  1. Puree all ingredients in a blender or food processor until smooth, or use a whisk to stir together. Place in the refrigerator to cool.
Seitan Bratwurst
  1. Preheat oven to 350ºF.
  2. Sift and stir together all of the dried ingredients for the seitan in a large bowl.
  3. In a blender, pulse the veggie broth, mushrooms and liquid aminos a few times.
  4. Pour the wet mixture into the dry and knead for 2 minutes.
  5. Divide the dough into three or four pieces depending on how large you want the bratwurst.
  6. Roll the pieces of seitan into logs, then place them on a large piece of foil (approx. 12"x12").
  7. Wrap the foil around them as tight as possible, then twist the side-ends tightly in opposite directions until they won't twist anymore.
  8. Place the sausages on a baking sheet and bake them for 32 minutes, turning them 90º every 8 minutes. Your baking time may vary, but you can test if they're done by squeezing them a little with some tongs to see if they are firm.
  9. Once they are done baking, take them out of the oven and wait 5 minutes to unwrap them.
  10. When they are cool enough to handle, slice them into ½" thick coins. Serve with the curry ketchup, toast and toothpicks!
Notes
You could also bake these for 25 minutes and grill them until they are done if you'd like the outside crispier.

 

So, now you can enjoy you’re own little slice of Germany!

21 Comments

Filed under Healthy Recipes, Savory Recipes

21 Responses to Seitan Currywurst

  1. So cool to make your own seitan and I love the sausage seasonings. I’ve tried a couple store bought seitans, mostly meatballs, and were not impressed but this recipe looks like a perfect blend of flavors and fresh ingredients. I think the freezing process that stores have to use change the texture of wheat meats. Anxious to try out your fresher version :)

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  3. I have a recipe for currywurst on my blog, too and I never would have thought that this would be popular out side of Germany. If often get dirty looks from non-Germany when I mention curry ketchup. Which buy the way is totally available at supermarkets here.
    There are battles going on in Germany who invented currywurst and where it was invented. And there are places where you can choose from the hottest sauces ever to eat your sausage with. (I know I probably sound crazy for talking so enthusiastically about it – because as you say, it’s usually not vegan.)

    • Jackie @ Vegan Yack Attack!

      It’s so funny, because when I was writing this up I thought of you! Like, hmm, I wonder if this will be up to Mihl’s standards? ;)

      But, yes! Currywurst is awesome! The place that I was talking about in LA has 6 levels of heat and you have to be 18+ to get the two hottest levels. Crazy! Also, I am very jealous that you can so easily find Curry Ketchup. It’s so good. :)

      • Totally up to my standards:) I really need to make this, I have been dreaming about it for days! And I think the mushrooms in the sausage are a great idea!
        If shipping wasn’t that ridiculous, (and if customs wouldn’t consider liquids so dangerous) I’d send you a bottle!

        • Jackie @ Vegan Yack Attack!

          Oh man, you would be the best ever. I’ll have to search online and see if I can order some!

  4. Kate

    amazing, thank you for this recipe! i lived in berlin for a while, and never indulged in this non-vegan snack, but fell in love with curry ketchup on fries! so excited to be able to make it myself, and put it on vegan wurst to boot :)

    • Jackie @ Vegan Yack Attack!

      No problem! I’ve already had someone originally from Germany make the recipe and love it, so I hope that you will, too! :)

  5. Wow, these look delicious! I will definitely make these. Thank you for posting the recipe,

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  7. A vegan walking tour. Every city should have one of those.

    • Jackie @ Vegan Yack Attack!

      Totally! And I’m sad that the company I worked for didn’t totally succeed, it’s such a terrific idea!

  8. vegan curry wurst,..You are the best! Yeahhh!!! A great alternative & it looks like the real deal too! I don’t even like the normal meaty currywurst!

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  11. Lindsey

    Just made this recipe and they came out delicious!

    Just one note though: In your directions you say to “Roll the pieces of seitan into logs, then place them on a large piece of foil (approx. 12″x12″).” But, from the picture I now see it’s each log get individually wrapped. Mine came out more like rectangles because they expanded into each other and I had to cook them longer…still very tasty, though.

    Thanks for the recipe!

  12. Great basic recipe for seitan– I’m going to keep making it and playing with the seasonings. Thanks!

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