HerbYvore Vegan Bratwurst/Sausage

HerbYvore Vegan Bratwurst/Sausage

Can you resist something so delicious and Vegan !

We have an easy bratwurst recipe created by our in-house chef, our paneers are as versatile as it gets! Get your protein count checked, 23.2g protein per block, non-GMO, 60% less calories than your regular dairy cheese and gluten-free! Find us at Fairprice and Redmart!


  • One pack of herbivore pea paneer grated
  • 2 yellow onions finely chopped
  • 3 pods garlic minced finely
  • one red bell pepper finely chopped
  • 2 Portobello mushrooms Finely chopped
  • 1 1/2 tbsp grated beetroot
  • 1tsp mixed herbs
  • Two tbsp nutritional yeast
  • 1 tbsp paprika
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tbsp soy sauce
  • 1 tsp mushroom powder
  • 1 tsp balsamic vinegar
  • 1 tsp yellow mustard powder
  • 1 tbsp BBQ sauce
  • 1/2 cup walnut [ grind walnut and oats to coarse powder]
  • 1/2 cup oats
  • 1/2 cup plain flour
  • 1/2 cup tapioca flour
  • 1/2 cup chickpea flour
  • Salt to taste
  • 3 tbsp cooking oil

 Cooking Method

  • Heat the oil in a skillet on a high medium heat.
  • Sauté the onion followed by the garlic until it turns to a nice light brown colour
  • Add in the bell pepper and the mushroom about 3 minutes apart.
  • Add in the grated beetroot and sauté for 2 mins.
  • Reduce the heat to a medium low heat.
  • Its time to season the sausage with all the seasonings and finally add all the flours, give it a good mix. A food processor may be used to combine all the ingredients but I prefer to do it manually to have some bite to it. Taste and adjust accordingly.
  • Once the mixture cools down, use an ice cream scoop to measure out equal amount of mixture. Form the sausages. If the mixture is too sticky, which shouldn’t be the case. Add in some oat flour or any other flour.
  • Place the sausages or brats on a plate lined with parchment paper and leave to chill in the freezer for 20 mins.
  • In the meantime, cut out some parchment paper and tin foil big enough to roll the sausages for steaming.
  • Place the tin foil on the work surface followed by the parchment paper on it. Wrap each sausage with the parchment and the tin foil and twist the ends like a candy wrapper. Steam this for about 25 to 30 mins.
  • Once cooked, the wrap can be removed once it cools down. It may be eaten at this stage or can be grilled for a smoky taste and enjoy in countless ways!


Older post Newer post

Leave a comment