Seitan Currywurst — a savory, satisfying vegan take on the classic German street food: seitan bratwurst served with a spicy curry ketchup.

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Last summer I led a vegan walking food tour called Urban Food Crawl in Silver Lake along Sunset Boulevard. The tour highlighted several vegan-friendly spots, but one place I keep recommending is Berlin Currywurst. They brought a bit of German street food to Southern California, including vegan bratwurst and kielbasa options with a variety of sauces.

Currywurst is a beloved German street food traditionally made from sliced bratwurst topped with curried ketchup and often served with bread. Since the classic version is usually not vegan, I wanted to recreate it at home using seitan. After a recent conversation about Europe with my friend Melisser, I decided to try making vegan bratwurst and a seasoned curry ketchup.

The results were excellent: the seitan sausages had great texture and the homemade curry ketchup was nicely seasoned and spicy. Together they made a delicious appetizer. The only thing missing was the onion-seasoned fries you get at the restaurant — those would have been the perfect complement.

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Yield: 2 -4

Seitan Currywurst

Currywurst! A savory, satisfying meal of seitan bratwurst with a spicy, curry ketchup.

Prep Time
20 minutes

Cook Time
30 minutes

Total Time
50 minutes

Ingredients

Curry Ketchup

• 1 C . Tomato Sauce
• 1 1/2 T . Tomato Paste
• 1 T . Curry Powder, I used Orange/Yellow
• 2 tsp . White Vinegar
• 1 tsp . Onion Powder
• 1 tsp . Garlic Powder
• 1 tsp . Sugar
• 1/2 tsp . Liquid Aminos
• Pinch of Ground Ginger
• tsp Optional: Add a . of sriracha

Seitan Bratwurst

• 1 C . + 1 T. Vital Wheat Gluten
• 1/3 C . Chickpea Flour
• 1 T . Nutritional Yeast
• 1/2 T . Garlic Powder
• 3/4 tsp . Dried Sage
• 1/3 tsp . Caraway Seeds
• 1/3 tsp . Yellow Mustard Powder
• 1 C . Vegetable Broth
• 1/3 C . Chopped Button Mushrooms
• 1 1/2 T . Liquid Aminos
• tsp Salt and Pepper if needed (If you want a saltier bratwurst, add a 1/2 .)

Instructions

Curry Ketchup

1. Puree all ingredients in a blender or food processor until smooth, or use a whisk to stir together. Place in the refrigerator to cool.

Seitan Bratwurst

1. Preheat oven to 350ºF.
2. Sift and stir together all of the dried ingredients for the seitan in a large bowl.
3. In a blender, pulse the veggie broth, mushrooms and liquid aminos a few times.
4. Pour the wet mixture into the dry and knead for 2 minutes.
5. Divide the dough into three or four pieces depending on how large you want the bratwurst.
6. Roll the pieces of seitan into logs, then place them on a large piece of foil (approx. 12″x12″).
7. Wrap the foil around them as tight as possible, then twist the side-ends tightly in opposite directions until they won’t twist anymore.
8. Place the sausages on a baking sheet and bake them for 32 minutes, turning them 90º every 8 minutes. Your baking time may vary, but you can test if they’re done by squeezing them a little with some tongs to see if they are firm.
9. Once they are done baking, take them out of the oven and wait 5 minutes to unwrap them.
10. When they are cool enough to handle, slice them into 1/2″ thick coins. Serve with the curry ketchup, toast and toothpicks!

Notes

You can also bake these for 25 minutes and finish them on a grill for a crisper exterior.

Nutrition Information:

Yield:

2

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

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Enjoy your own slice of Germany with this Seitan Currywurst.