Transcription
[Music] What's up, family? I'm no chef, but I'll be cooking, and today I'm going to show you all how to make my famous homemade vegan bratwurst. I love bratwurst with a passion, so this is one of my go-tos. It's super simple, and I'm going to show you exactly how I make it, step by step. But first, please subscribe to my channel and hit that notification bell so y'all can get all my content as soon as it drops. Let's get into it.
So first things first, I'm going to dice half of a red onion. So just vibe with me while I get that done. This is like a form of meditation for me. I love cutting up veggies while cooking in the kitchen; it's super therapeutic. [Music] [Music] [Music]
So now that the onion is done, I'm going to take about 8 oz of oyster mushrooms and 8 oz of Portobello mushrooms, and I'm going to roughly chop them up into smaller pieces to prepare them to be sautéed in the pan. Here, I'm just removing some of the tougher parts of the oyster mushrooms on the bottom. [Music] [Music]
For this recipe, I'm going to be using my Always Pan by Our Place—my favorite pan. It's nonstick, and it just looks really cool. The heat should be on medium. Then you're going to add in 1 to 2 teaspoons of avocado oil, then adding your onions and your mushrooms. The goal here is to brown your mushrooms, cooking them all the way through to add texture and flavor. This process normally takes about 5 to 7 [Music] minutes. I like to let mine cook down a little bit before seasoning because they hold a lot more flavor when you do it that way. And I'm just going to season to taste with salt and black pepper while it's in the pan because we're going to add some more seasonings later. There's no measurements here; just let your anchors got you. And when they're just about done cooking, I'm going to add in some minced garlic, give that a quick toss, and sauté that until fragrant, and then you're done.
For this step, you're going to need a food processor or a blender. These are the chickpeas I like to use. I'm going to rinse them all really well, drain away the excess water, then pour them right into the food processor. Then add in some roasted red peppers. I roasted mine at home, but you can also use the ones that you can buy at the store in a jar. Then add a teaspoon of smoked paprika, a teaspoon of garlic powder, half a teaspoon of oregano, a teaspoon of nutmeg, finely chopped sage, cumin, cayenne pepper, onion powder, some salt, black pepper, nutritional yeast, the cooked mushrooms, and onions. Then pulse until everything is thoroughly mixed. Make sure to push the sides down if you have [Music] [Music] to. This is the consistency we're looking for right here. Now just scrape everything out of the food processor and add it into a mixing [Music] bowl.
Then we're going to add in 1/4 a cup plus 1 tbsp of chickpea flour and 1/4 of a cup plus 1 tbsp of vital wheat gluten. Then add some vegan worcestershire, some liquid smoke, some maple syrup, and some crushed red pepper. You're going to fold all of that in until everything is well incorporated. Also, if you're new here, the recipe and the ingredients will all be listed in the description so you'll know the measurements you need to add to everything. [Music] [Music]
Now that everything is well incorporated and mixed up, all the ingredients are added. We have our little vegan bratwurst mush. We're going to pop it in the fridge for about 30 minutes to chill and just to absorb all those flavors. Okay, 30 minutes is up, and now we're going to pour a little bit of spring water into a plate because we're going to be using rice paper as the skin for our bratwurst. Dip one sheet of rice paper in water, make sure it's thoroughly coated, and you're going to set it to the side on a clean surface. I'm using my cutting [Music] board. Take some of your sausage mix and form it into a sausage shape and add it to the rice paper. The rice paper should be soft enough at this point, and then you're just going to roll it as best you can and as tight as you can to form it into the shape of a bratwurst or sausage. Want to do this gently because the rice paper can tear very easily once it's wet. Now twist the sides to seal those off. And this actually looks like a sausage, but it's vegan, of [Music] course. I swear, the best thing about being plant-based is how creative you can get, and this is one of the most creative recipes I ever made. Now mine turned out huge, but if you want to make yours smaller, just use less filling.
Now, here's the cast iron skillet on medium heat. Add in some avocado oil, add in your vegan bratwurst, and cook them until golden brown on all sides. I like to try mine a little bit because that's just how I like to eat them, and I feel like it adds a bit more flavor if you ask me. You know they're done when they have some color and they're crispy on all sides. And now I'm sautéing some sliced green bell peppers with some sliced red onions, just because I want to take my bratwurst to the next level. Plus, who wants to eat anything plain? I'm going to cook these down for about 5 minutes, just until they start to soften. Going to season with some salt and some black pepper to taste. Y'all already know how I get down. Then I'm going to add in about a tablespoon of some tomato paste just to add some extra flavor. I'm going to cook that down for about 2 to 3 minutes until all of it is cooked out and my peppers and onions are soft. Woo, beautiful. I'm so excited about this.
Now, assembly time. I'm going to toast my vegan pretzel bun, but first I've got to cut a slit in them. [Music] The buns are toasted. Add in your vegan bratwurst, top off with some onions and some peppers—as much as you like on each. I like a lot. Then hit it with some barbecue sauce [Music] and some mustard, and oh my god, look how good this looks. Looks like the real thing, doesn't [Music] it? The food is done. Only thing left to do is to taste it. Let's dig in. That was absolutely fire—even better than the first time I made it. If you like this recipe, don't forget to try it out for yourself and let me know in the comments how it turns out. Also, don't forget to subscribe to my channel and smash that like button. I love y'all. Thank you for watching. Let me finish my food.