Vegan Paprika Bratwurst
This vegan bratwurst gets its character from paprika, fresh bell pepper and chile worked straight into gluten flour. Mixing the dry ingredients and seasonings together before adding any liquid keeps the sticky, rubbery dough manageable. The method is a variation on seitan sausage, so you can adjust the spices to taste with coriander, cardamom, thyme or oregano. Tofu is optional and softens the texture. The sausages fry well in a non-stick pan.
Instructions
Cut the onions and bell peppers into small chunks. If you like, fry them lightly first to soften them and deepen their flavor.
Stir the bell pepper, paprika powder and chilies or chili powder into the dry gluten flour, along with any additional spices. Mixing the solid ingredients together first is much easier than working them into the dough later, because gluten dough turns rubbery and sticky once it is wet.
Add the liquid ingredients, such as water and soy sauce, and mix until you have a dough. Shape it into sausages.
To pan-fry the sausages, use a non-stick pan with a little oil. If you plan to cook them on a grill, cook them through first so the gluten loses some of its rubbery texture, then finish them on the grill.
If you add a lot of tofu, onion or bell pepper and the sausages will not hold together, blend those ingredients to a puree with the liquid you use to hydrate the gluten, then mix that into the flour.
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