If you ever saw an adult mac and cheese, this would be it. Beer in the cheese sauce, bratwurst instead of the veggie dogs of old; it’s like Oktoberfest in a pasta dish. That’s not to say that the more juvenile version of this is lesser, they are both terrific, but this one has a little more “oomph”.
The cheese sauce isn’t a cheddar-styled one, more like the non-vegan cheese blends that are very rich with a softer flavor. I also learned a tip from Erin of Olives for Dinner and used Coconut Vinegar in the sauce, which added a nice tang. (Just don’t over-do it!)
Of course, you can use pre-made, vegan sausages in place of the homemade seitan ones, but I feel that it’s a small victory when you’re making things yourself. Total control of the ingredients means you know what’s in it, and you don’t have to decipher where they’re derived from.
Before I get to the recipe, I just wanted to remind everyone that I have a recipe in a contest that is vote-based and would love to win, as an early birthday present! You can vote for my Chili Fiesta Mac ‘n’ Cheese, HERE.
One Year Ago: Smoky Corn Chowder
Two Years Ago: Big Ol’ Salad
USE THIS RECIPE for Seitan Bratwurst!
- ½ Recipe of Seitan Bratwurst
- 1 C. Raw Cashews, Soaked for at least 2 hours in Water
- ½ C. Beer (I used a Golden Ale, but White Ales, Hefeweizens, and lagers will work)
- ½ C. Water
- ¼ C. Non-dairy Milk
- ¼ C. Nutritional Yeast
- 1 T. Tomato Paste
- 2 tsp. Dijon Mustard
- 2 tsp. Coconut Vinegar
- 1½ tsp. Garlic Powder
- 1½ tsp. Onion Powder
- 1-2 tsp. Sea Salt (to taste preference)
- 8 oz. Dried Pasta
- Water for boiling
- When you are making the ½ recipe, shape it into 2 sausages instead of 3 and reduce the cooking time by 5 minutes.
- I grilled the brats after they cooled a bit, to make the outsides crispier.
- Drain and rinse the cashews, then place all ingredients (aside from the pasta) inside of a blender or food processor. Puree until completely smooth. This can be done while the bratwurst is baking.
- Get a large pot ready with the water for boiling the noodles. Follow the directions for cooking the pasta according to its package.
- Once the noodles are done cooking, drain them and rinse with cool water. Place the pot with noodles back on the stove.
- Pour the cheese sauce into the pot and stir. Cook over low-medium heat until the macaroni is hot, or until the sauce has reached your desired thickness.
- Slice up the bratwurst and fold it into the macaroni, serve very warm.
If you enjoy this savory pasta dish with a beer, I won’t judge. Plus, how are you going to finish the rest of the beer you used?! 😉