Vegan Curry Wurst (Berlin Style)

I cannot tell you the love and joy I have reminiscing over my early 1980's in Germany.  CurryWurst and PomFrits.  My mouth waters just thinking about it.

I have found THE recipe that makes all of my memories come to life vegan style and I am OVERJOYED.

Thank You Jackie!!!!

Seitan Currywurst

Currywurst! A savory, satisfying meal of seitan bratwurst with a spicy, curry ketchup.

 Course Appetizer, Dinner

 Cuisine German

 Prep Time 20 minutes

 Cook Time 30 minutes

 Total Time 50 minutes

 Servings 2 -4

 Author Jackie of Vegan Yack Attack

Ingredients

Curry Ketchup

• 1 C . Tomato Sauce
• 1 1/2 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
• 1/2 tsp . Liquid Aminos
• Pinch of Ground Ginger
• tsp Optional: Add a . of sriracha

Seitan Bratwurst

• 1 C . + 1 T. Vital Wheat Gluten
• 1/3 C . Chickpea Flour
• 1 T . Nutritional Yeast
• 1/2 T . Garlic Powder
• 3/4 tsp . Dried Sage
• 1/3 tsp . Caraway Seeds
• 1/3 tsp . Yellow Mustard Powder
• 1 C . Vegetable Broth
• 1/3 C . Chopped Button Mushrooms
• 1 1/2 T . Liquid Aminos
• tsp Salt and Pepper if needed (If you want a saltier bratwurst add a 1/2 .)

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 1/2" thick coins. Serve with the curry ketchup, toast and toothpicks!

Recipe Notes

You could also bake these for 25 minutes and grill them until they are done if you'd like the outside crispier.