Vegan Seitan Currywurst

This vegan currywurst are a meat-free take on the original delicious German Christmas market snack and really hit the spot. Slices of steamed seitan sausage are served in a rich curry ketchup sauce for a devilishly delicious delight.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make curry ketchup by blend together all the ingredients until smooth, or whisk to combine. Cool in the fridge as you make bratwurst.

Step 2

Preheat oven to 180C. Sift and combine all dry ingredients in a large bowl.

Step 3

In a blender, pulse together broth, mushrooms, garlic, mustard and soy sauce.

Step 4

Pour wet ingredients into the dry, and knead for 2 minutes (if using a food processor, use the kneading attachment).

Step 5

Divide dough into 3-4 pieces. Roll into sausage-shaped logs, then wrap them very tightly in tinfoil. Twist the ends tightly in opposite directions.

Step 6

Bake in oven for approx 30 minutes, turning 90 degrees every 8 minutes. Test to see if they are cooked by squeezing them with tongs – they will be firm when cooked. If you prefer a crispier exterior, stop baking after 25 minutes and switch to a grill.

Step 7

Remove from oven when cooked, leave to cool for 5 minutes, then remove from tinfoil. Slice them into 1 ½ cm sized discs. Place in a small round dish, top with curry ketchup, and serve with toothpicks.

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