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.
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.
Serve like any other brat or hotdog.
Once cooked, any leftovers can be sliced into pepperoni style sausages that are fantastic on vegan pizza!
DIY Beyond Sausages Vegan Brats
DIY Beyond Sausage Vegan Brat is a delicious, hearty, and meaty replica of the commercial version. It's easy to make with common ingredients. It's tasty, vegan, and simple to make.
- 1 1/2 cup cooked short-grain rice can use favorite vegetable broth instead of water
- 1 cup Texturized Vegetable Protein (TVP) Bob's Red Mill is a good brand
- 1 cup water or vegetable broth to rehydrate the TVP
- 1/4 cup oats instant
- 2 tbsp grated beet fresh, though canned can be used
- 2 tbsp Italian Spice Mix
- 1 tbsp fennel seed, crushed
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tsp sage
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- 6 rice paper wrappers
Cook the rice according to directions, making sure you have 1 1/2 cups when finished. Use your choice of water or vegan veggie broth. It's good either way.
Rehydrate the TVP. Bring 1 cup water or vegetable broth to a boil and pour over the TVP. Stir and fluff with a fork.
Place all the ingredients except the rice paper wrappers into a large food processor. Pulse and blend until well mixed and sticking together. It should be chopped up fine but not too mushy.
Let the mix sit for a few hours or overnight in the fridge if possible.
Form into hotdogs.
For a casing, if desired, run a rice paper wrapper under hot water. Then place the brat in it towards the top and wrap. Either wrap and fold in the ends or twist and cut off the ends.
Fry the brats in a little oil or bake on parchment for about 20-25 minutes at 350 F.
Use and embellish like any other brat.
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