Difference between revisions of "Falafel Seitan Bratwurst"

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m (moved Cookbook:Falafel Seitan Bratwurst to Falafel Seitan Bratwurst: Text replace - "Cookbook:" to "")
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{{recipe}} | [[Cookbook:Vegan cuisine|Vegan cuisine]]
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{{recipe}} | [[Vegan cuisine|Vegan cuisine]]
  
The '''Falafel Seitan Bratwurst''' tastes better than falafel and better than [[Cookbook:Seitan_Bratwurst|seitan bratwurst]] and way better than traditional bratwurst made of meat.
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The '''Falafel Seitan Bratwurst''' tastes better than falafel and better than [[Seitan_Bratwurst|seitan bratwurst]] and way better than traditional bratwurst made of meat.
  
 
==Ingredients==
 
==Ingredients==
* [[Cookbook:Gluten|gluten flour]], spiced [[Cookbook:Falafel|falafel mix]] (the chickpea variant, not the fava bean variant)
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* [[Gluten|gluten flour]], spiced [[Falafel|falafel mix]] (the chickpea variant, not the fava bean variant)
* water, [[Cookbook:Soy_sauce|soy sauce]], [[Cookbook:Vegetable Oil|vegetable oil]]
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* water, [[Soy_sauce|soy sauce]], [[Vegetable Oil|vegetable oil]]
* optional: [[Cookbook:Chili powder|chili powder]]
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* optional: [[Chili powder|chili powder]]
  
 
==Procedure==
 
==Procedure==
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{{wikipedia|Bratwurst}}
 
{{wikipedia|Bratwurst}}
  
* [[Cookbook:Vegan_Paprika_Bratwurst|Vegan Paprika Bratwurst]]
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* [[Vegan_Paprika_Bratwurst|Vegan Paprika Bratwurst]]
  
 
[[Category:Vegan recipes|{{PAGENAME}}]]
 
[[Category:Vegan recipes|{{PAGENAME}}]]

Revision as of 18:53, 5 April 2012

| Vegan cuisine

The Falafel Seitan Bratwurst tastes better than falafel and better than seitan bratwurst and way better than traditional bratwurst made of meat.

Ingredients

Procedure

  • Mix gluten flour and falafel mix in shares of 30:70.
  • Take 25% (volume) more water than falafel-gluten mixture.
  • Mix water with vegetable oil and soy sauce.
  • Form a dough from the dry mixture and the liquid mixture.
  • Roll the dough into sausages and fry them in a pan, preferably an oiled non-stick pan.
  • If the dough is too runny you can form round sausages by squeezing from both sides with two spatulas and frying the sausages on four sides. When you turn the sausages on the side you may also have to squeeze from above to give them an approximately round profile.

See also