The trick to these plant-based sausages is rolling them in rice paper wrappers before steaming and grilling them. The rice paper creates a translucent coating similar to sausage casing, but without pork. These are best served with grainy German mustard (preferably stone-ground) and sauerkraut (look for unpasteurized versions or make your own), but they’re also great sliced into pieces and cooked into a tomato-based barbecue sauce with curry powder—a traditional currywurst!
It might seem like a lot of steps to wrap the sausages, steam them, and grill them, but if you skip the steaming, the rice paper wrappers become brittle on the grill, which isn’t necessarily a bad thing, but isn’t very sausagelike. If you skip the grilling, the outsides will be gelatinous, which is definitely not sausagelike!
To steam bratwurst, wrap each rice paper-rolled sausage in parchment paper and twist the ends like party crackers, securing each with twist ties or rubber bands. Or place rice-wrapped sausages directly on parchment-lined steamer basket, cutting extra strips of parchment to keep sausages from sticking together. Cool sausages thoroughly before removing from parchment-lined steamer basket.
If you don’t have ground chia seeds, grind whole seeds in a spice grinder or blender, or crush them well with a mortar and pestle. This improves the texture of the sausage. You can also use ground flaxseeds.
You can replace the walnuts with hazelnuts or make the recipe nut free by using sunflower seeds.
In small bowl, mix ground chia seeds with water or beer. Set aside to thicken.
In large skillet, toast walnuts over medium heat for 5 minutes or until aromatic, stirring frequently so they don’t burn. Transfer nuts to plate to cool. Measure spices into small bowl and set aside.
In the same skillet, heat 1 tsp (15 mL) olive oil over medium-low. When hot, add onion and garlic and sauté for 3 to 4 minutes, stirring frequently. Add all spices and stir; cook for 2 minutes more. Add tomato paste, soy sauce, and 1 Tbsp (30 mL) water. Stir and scrape up sticking spices. Remove skillet from heat.
If using canned beans, drain and rinse them, then dry gently in kitchen towel.
In food processor or blender, pulse toasted nuts to rough pebbles. Add drained beans and skillet contents and pulse to fine pebbles. Some texture should remain.
Transfer to a bowl and stir in chia seeds and breadcrumbs. Using a 1/2 cup (125 mL) measure, form into 8 sausages, place on plate, and chill in fridge for 20 minutes. Add a little water if mixture appears too dry to shape.
Fill large, wide bowl with hot water and add one rice wrapper, massaging it until soft. Place wrapper on cutting board or oiled parchment paper and place a sausage horizontally in middle of wrapper. Fold bottom of wrapper over sausage, fold in sides, and continue to roll up the sausage. Repeat with remaining sausages, placing each on plate when done.
Steam bratwurst for 20 minutes (see “Best bratwurst tips”).
Preheat barbecue or grill. Brush grill with oil and unwrap steamed sausages from parchment. Grill for 2 minutes on each side, or until grill marks appear. Or pan-fry in large skillet with 1/2 tsp (2 mL) olive oil, turning regularly until golden, about 7 minutes.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.