Plant-Based Vegan Bratwurst
These bratwursts are packed with flavor and a hearty texture, making them a fantastic addition to summer cookouts or cozy dinners. I love how they’re not just a meal but a wholesome experience.
Growing up, bratwurst was a staple during family barbecues, and I loved the smoky scent wafting through the air.
Creating this plant-based version has allowed me to enjoy those nostalgic flavors while sticking to my whole-foods philosophy.
Plus, they’re super easy to make, and I often whip them up when friends come over for a cookout.
Nothing beats sharing good food with loved ones!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
The lentils provide a great base for protein and texture. If you’re short on time, canned lentils work just fine! For the flour, you can substitute with almond flour or a gluten-free blend if you need it to be gluten-free. The smoked paprika is key to getting that bratwurst flavor, so don’t skip it!
Tips & Notes
- •I like to make a double batch and freeze half so I always have a quick dinner option on hand.
- •If you prefer a spicier bratwurst, try adding some cayenne pepper or red pepper flakes to the mixture.
Recipe Variations
- •Sometimes I’ll mix in some finely chopped spinach or kale for an extra nutrient boost.
- •If I’m feeling adventurous, I’ll add some chopped jalapeños for a kick!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze them—just wrap them tightly in foil or a freezer bag, and they’ll last for about 3 months!
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! You can prepare the bratwursts ahead of time and store them in the fridge. Just reheat them on the grill or in a skillet when you’re ready to eat.
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These bratwursts are packed with flavor and a hearty texture, making them a fantastic addition to summer cookouts or cozy dinners. I love how they’re not just a meal but a wholesome experience.
Ingredients
Instructions
- 1
Start by cooking the quinoa. Rinse it under cold water, then combine it with the vegetable broth in a pot. Bring it to a boil, then reduce to a simmer, cover, and let it cook for about 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
- 2
While the quinoa cooks, heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the garlic and mushrooms, cooking for another 5-7 minutes until the mushrooms have released their moisture and are tender.
- 3
In a large mixing bowl, combine the cooked lentils, sautéed mushroom mixture, cooked quinoa, smoked paprika, ground cumin, nutritional yeast, flax egg, salt, and black pepper. Mix everything together until well combined.
- 4
Gradually add in the whole wheat flour until the mixture holds together well but isn’t too sticky. You may need to adjust the flour depending on the moisture of the mixture.
- 5
Once the mixture is ready, divide it into four equal portions and shape them into bratwurst links. You can form them into traditional sausage shapes or even patties if you prefer.
- 6
Preheat your grill or a skillet over medium-high heat. Cook the bratwursts for about 5-7 minutes on each side, or until they’re golden brown and have nice grill marks.
- 7
Serve hot with your favorite toppings—mustard, sauerkraut, or fresh veggies—and enjoy a taste of nostalgia!
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