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 Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!