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…
One Year Ago: Sweet Vanilla Fruit Smoothie
- 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
- 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.)
- Puree all ingredients in a blender or food processor until smooth, or use a whisk to stir together. Place in the refrigerator to cool.
- Preheat oven to 350ºF.
- Sift and stir together all of the dried ingredients for the seitan in a large bowl.
- In a blender, pulse the veggie broth, mushrooms and liquid aminos a few times.
- Pour the wet mixture into the dry and knead for 2 minutes.
- Divide the dough into three or four pieces depending on how large you want the bratwurst.
- Roll the pieces of seitan into logs, then place them on a large piece of foil (approx. 12″x12″).
- Wrap the foil around them as tight as possible, then twist the side-ends tightly in opposite directions until they won’t twist anymore.
- 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.
- Once they are done baking, take them out of the oven and wait 5 minutes to unwrap them.
- When they are cool enough to handle, slice them into ½” thick coins. Serve with the curry ketchup, toast and toothpicks!
So, now you can enjoy you’re own little slice of Germany!