DIY Beyond Sausage Make Your Own Vegan Brats

DIY Beyond Sausage Vegan Brats are a delicious, hearty, and meaty replica of the commercial version, which is also totally delicious, btw.

Ours starts with cooked short-grain rice and TVP, which is texturized vegetable protein. It helps give a meaty feel which the Beyond sausage has. TVP doesn’t have a ton of flavor, but that’s ok, we add that with some broth and spices. I cooked the rice in vegetable broth for even more flavor but plain cooked rice is fine, too.

Gluten-Free Vegan Brats

Making vegan hot dogs with seitan is pretty easy. Wheat gluten adds so much of the chewy, stretchy texture of meat. Gluten, tho. So many people find they feel better staying away from wheat and other gluten-containing products. 

Recipe Video

 

Texturized Vegetable Protein or TVP

This DIY Beyond Sausage version of a vegan brat uses TVP for the meatiness. The real Beyond sausage uses a pea protein. Either way, this version is delicious, not too hard to make, and costs less than $1 per brat. I used more vegetable broth to hydrate the TVP. Water is fine, too. 

The spices are what makes this (or any sausage, really) taste yummy. It’s a blend of fennel seed, Italian spices, garlic and onion powder, salt, pepper, and red pepper flakes. The fennel seed needs to be ground some in either a spice grinder or a mortar and pestle, which is what I used.  

Just a couple tablespoons of raw, grated beet add color. It doesn’t add a lot of flavor and is optional. 

Taste test and adjust your spices and seasonings. Some brands are stronger or milder than others. I taste-tested and added some more garlic powder. Italian Spice mix is used here. Adjust your spices to be as hot and strong as you like … or as mild. 

The rice, TVP, spices, beets, along with some oats goes into the food processor.

Blend everything until it’s broken down but still just a little chunky while also sticking together. Don’t overmix!  

Let It Rest!

This mix is easiest to work with if allowed to rest in the fridge for a couple of hours or even overnight. When ready to use, form the mix into brat shaped logs. This batch makes about 6. 

So, OK. Actual sausages and the Beyond Sausages as well have a “skin-like” casing. This is also optional. I used rice wrappers which give a casing like “feel” and get nice and crunchy when baked or fried. 

When wet, the wrappers can be twisted on the end and then cut with scissors. It’s not a perfect replica of “real” brats, but it helps hold them together and is tasty. 

If you prefer, just wrap the moistened rice paper wrappers kind of like a burrito shell. That works, too. 

Then fry your brats for a few minutes on each side, turning all around.

Or, bake at 350 degrees F for about 25 minutes.

Mmm!

Serve like any other brat or hotdog. 

Delicious.

Once cooked, any leftovers can be sliced into pepperoni style sausages that are fantastic on vegan pizza!

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Want more like this? Try these!

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This vegan butter burger is absolutely delicious. It can be made as greasy, gooey, cheesy comfort food … there’s also a healthier option without butter or oil and it’s still delicious. Both versions are simple to make using commonly available ingredients.

I’m Possible Burger

This I’m Possible Burger is a great imitation of the the Impossible Burger and the Beyond Burger, and it’s both simple and inexpensive to make at home with common items from your local grocery. 

DIY Impossible Burger 2.0 

This DIY Impossible Burger 2.0 recipe is easy to make at home using commonly found ingredients. It’s vegan and gluten-free, too!