It was a beautiful Spring Day here in the Pacific Northwest – and as I was cleaning up the old BBQ I knew exactly what recipe I had to make next….BEER BRATS!
Who doesn’t love a good Beer Brat smothered with a little mustard and relish? Maybe some grilled onions and sauerkraut? Oh man…..my mouth is watering already.
So get ready guys – this is one I think you’re going to really like.
What….you didn’t think you’re grillin’ days were completely over now did you?
These Beer Brats are super easy to make, and with ingredients you probably already have. And the spice mixture on these in my opinion is dead on perfect.
You’ll need a large bowl for the dry ingredients, a blender for the wet, and a steamer to cook your dogs in.
They’re super moist and flavorful right out of the steamer, and hold up well on the old BBQ to get those perfect char marks we all love so much.
Vegan Beer Brats
Vegan Beer Brats | Brand New Vegan
You will need some Miso Paste which is now available at many grocery stores. Take a look in the “Healthy” section next to the Vegan Cheese, Tofu, Tempeh, and the like. White Miso is what I used.
Gluten is the protein found in wheat and is what makes your bread and pizza dough stretchy. Vital wheat gluten is just that protein in a powdered form, and although it may look like flour, it’s not – so don’t get them confused.
I’ll include an Amazon Link in case you can’t find it anywhere else. Keep in mind this will be an Affiliate Link so if you do make a purchase using my links, I do make a couple of pennies on the sale. Just so you know.
You won’t need a whole lot for this recipe, so be sure and seal up you bag and save it for another recipe.
Link to Vital Wheat Gluten on Amazon.com
The Prep
The prep on these homemade Beer Brats is easy. You add all the dry ingredients, including the spices – to a large bowl and whisk thoroughly.
Then we’re going to add some White Cannellini Beans, Miso Paste, Soy Sauce, Liquid Smoke, and beer to your blender and mix that up until it’s nice and smooth.
I used a dark Porter beer for my recipe (as that’s what I like to drink). Use whatever beer you have on hand. I couldn’t taste the beer at all in my finished Brats- so maybe one with a higher Hop content – like an IPA – will bring out some more beer flavor if that’s what you like.
Now we just mix the wet ingredients into the dry until we get a wet, loose dough.
Knead the dough for a few minutes (it won’t be sticky at all) and cut it into 5 equal balls.
Cover those with a towel and let them rest while you prepare your steamer and get it heated up. I use my rice cooker which has a steamer basket. I just pour about an inch or two of water in the bottom and then turn it on. When you see steam coming out of the vent hole in the lid you’re ready.
Cut 5 squares of Aluminum Foil and place a dough ball into each one. Stretch the dough out a bit so it kind of resembles a Beer Brat and then roll them up in the foil, twisting each end like a Tootsie Roll.
Now I know some people do not like to use aluminum with their food, but we need it to retain the shape of these dogs while they’re steaming…..so simply place a small piece of parchment paper between the foil and the dogs…problem solved.
Place those brats in the steamer and forget about them for 45 minutes.
Beer Brats on the Grill
Now comes the hardest part – seriously.
Waiting.
When you’re Beer Brats are done steaming – carefully remove them from the steamer and place them on a plate to cool.
Now – forget about them again for another 30 minutes.
Oh I know – you want to taste one NOW. And I did too – but seriously, the longer you let them rest the firmer they will become.
The Brats at this stage are done – but if you’re like me and want to grill them – use this time to get your grill ready. You can also dry fry them in a pan too – whatever you like. Or eat them as they are now. It’s all good.
But if you DO grill them, go ahead and get the grill ready and heating up while you wait the 30 minutes for them to rest.
Note to the Men: Guys – remember these are NOT meat dogs, they are basically ‘dough’ dogs. So there is no fat that will melt and sizzle to keep these dogs juicy like a regular dog or brat. In other words: these Beer Brats will become pretty DRY if you grill them too long.
So heat up the grill now – get it nice and hot – and then when it’s time – plop on the dogs just long enough to get some good grill marks and a little smokey flavor. If nothing else, have a cup of beer and a brush handy to baste your dogs while they’re grilling to keep them moist.
That’s it! Vegan Beer Brats hot off the grill.
These can me made ahead of time and taken to camp outs and parties for grilling later. Just toss on some French Fries and Baked Beans and you got yourself the perfect summertime picnic.
Enjoy and keep those comments coming in!
- 1/2 cup Cannellini Beans (rinsed and drained)
- 1 Tbls White Miso Paste
- 2 Tbls Soy Sauce (low sodium)
- 1 cup Beer
- 1/4 tsp Liquid Smoke
- 1 1/4 cup Vital Wheat Gluten
- 1/4 cup Nutritional Yeast
- 1 tsp Fennel Seeds
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Rubbed Sage
- 1/2 tsp Dry Mustard Powder
- 1/2 tsp Smoked Paprika
- 1/2 tsp Salt
- 1/2 tsp Ground Pepper
- 1/4 tsp Allspice
- Whisk all dry ingredients together in a large bowl until thoroughly combined
- Blend all wet ingredients until thoroughly mixed and smooth
- Add wet ingredients to dry and mix to form a loose dough
- Cover and let rest while preparing foil sheets and steamer
- Add 1-2 inches of water to steamer and turn it on
- Pull off 5 sheets of Aluminum Foil, making them square
- Cut dough into 5 equal pieces and shape into logs 5-6" long
Roll each log in Foil and twist edges to seal. (You can use parchment paper in between the brats and the foil if you wish.)
- Steam for 45 minutes
- Let rest 30 minutes if you can
- Enjoy as is, dry fry in a pan, or grill for additional browning
Garnish with your favorite condiments. Ketchup, Mustard, Pickle Relish, Grilled Onions, Sauerkraut.
Add Baked Beans and French Fries for the perfect picnic meal!
Geoffrey Levens
I have made similar and love the texture and flavor BUT not much a fan of gluten as my body really rebels. Do you think this would work w/ textured soy protein? Very tempted to give it a try.
Shirley Tyldesley
I made this tonite and I was very tasty. I was able to get 6 out of the batch, but I cannot eat 6 at one seating. Can these be frozen? In the foil? Thanks. I enjoy your site and recipes.
Damiano, Sam
I’ve frozen seitan sausages before, but I always take the foil off first and put them in a ziplock or container. Tonight will be my first time trying this recipe though so I’ve never actually frozen this recipe…
Theresa Cary
I freeze them routinely. I remove foil before freezing.
Stephanie
What would be a good replacement for the beer? Water? Thanks 🙂
Laurie Ellington
I used mushroom broth…and it worked great! You could also use apple beer or some other soda…like ginger ale.
Susan Leshinsky
Could I use the steam function on my IP? If so – how long would i cook them? Sounds yummy!
Debbie Thomas Yohman
I made these tonight and they were wonderful! My husband really liked them. Mine took about 1-1/2 to steam though, so not sure what I did wrong, but still turned out great! I got 6 sausages out of mine as well.
Sharon
Any opinions on making these delicious brats earlier in the day and steaming closer to dinner time?
Nathalie Ménard
I’d say no. You can’t leave the dough there without cooking it. Steam them right away. Just re-heat them at dinner time. I threw mine 2-3 minutes on the bbq
Christina Bauer
As a Wisconsinite, I grew up on beer Brats. Bratwurst are actually one of the few meat products I genuinely miss, and while the vegan Sausages at the store are OK, they aren’t the same. This recipe looks sooooo delicious and not too difficult, either. I foresee making many of these over the summer!
Kelly
These look really good! I am new to making Vegan dishes, and have never made ‘meat’. I understand that these have no fat in them, but are they really dry? Just wondering, but can’t wait to make them! 🙂
Sydny Koch
I made these and the texture was really soft, which I wasn’t a fan of. I live near the Herbivorous Butcher and their vegan brats have a much sturdier texture and more resistance when you bite into them. I’m not sure if I used too much liquid, didn’t steam them for long enough, or maybe needed to knead the dough a little more? If anyone has any suggestions, please let me know. I’ll post updates if I learn anything.
The flavors were really great though!
Theresa Cary
I spilt them down the middle and cook on grill/griddle. This eliminates the soft texture. Love them.
Nathalie Ménard
I made these yesterday and they came out perfect in taste and texture. I used a double IPA strong beer and the taste could be detected mildly in the final product. I should have read comments: I’ll definitely make 6 or even 8 next time: could hardly finish mine, very filling. Also will spice them up. Too bad I can’t post a picture, they look great too.
Laurie Ellington
I just wanted to let you know that I made these over the weekend and they were a hit! We are having kind of a tough time finding meat substitutes that actually taste good and have the right texture. These were very good! I don’t use any kind of alcohol, so I used mushroom broth instead of the beer.
Thank you for your recipe.
CruznV
Never ever ate regular Brats, but might have to try these… I need something to roast when everyone is roasting Weiners over the campfire… I hate being left out… 🙁
CruznV
when I try these… I might get my son to cook them in his Smoker… Has anyone else tried a Smoker?
Vanessa M.
My husband made these and followed the recipe to the letter. We’ve made five other seitan recipes before and this is our favorite of all of them. Wonderfully firm, flavorful, and a good depth from the beer. This is going to be a regular at our home!
Pamela
Chuck, I love your recipe’s. I want to try this but the sodium in Miso Paste is a lot. Would you have any suggestions for replacing the miso paste with something else?
Chuck Underwood
Miso Paste is going to be hard to replace. You could TRY it without and see if it tastes ok….no guarantees though.
Ed Peterson
OH MY GOODNESS!!! Chuck you nailed it!!!! I made them today and they are incredible!!!! now, can you come up with a good breakfast sausage?? I hate how the ones at the store have soooo much fat in them!! You Rock Chuck!!1 Please keep up the good work!!!!
Karen Miller
These are as easy and tasty as it says. Thank you Chuck! Another great meal!
Joleen
Can anyone tell me if they have had success making these with a substitute for the Vital Wheat Gluten? We have a Celiac child and cannot have such ingredients in our home. I was really hoping to make these for Father’s Day, our first one Vegan, but I am having problems with that one ingredient! Any advice would be awesome! Thank you!
Chuck Underwood
Gluten is a “vital” (pardon the pun) ingredient in making Seitan, such as these sausages. Sorry – I know of no other alternatives.
Amy
You can replace VWG with Orgran Gluten Substitute. Happy Bratwursts! https://happyherbivore.com/2011/09/gluten-free-seitan/
Vicki Thompson
Can you steam them in rice cooker without the steamer basket.
Chuck Underwood
No….I would not recommend it
Jill
I’ve never bought liquid smoke and Amazon has 2,000 choices 😂. Which one should I pick?
Chuck Underwood
I use Wright’s Hickory Liquid Smoke
Gwen Jahnke
I made these today and they were amazing! The seasoning blend was outstanding. My husband is from Wisconsin and thought they were just as tasty as any brat he has ever had. I followed the recipe exactly. It was very easy to follow. Thank you for such a tasty recipe!
Valerie
Perfect! I have had a hard time finding a good vegan sausage recipe – this is definitely the best! Thank you!
Larry
These are really delicious, better than any vegan sausage we have found commercially made in the grocery store. We didn’t have beer on hand so used water and it is still fine. Next time, we’ll add more spiciness.
Carol Ann
I made these tonight for another veghead for a cook out. Holy Smokes! Made as directed but I also added a bit of hickory wood to the fire before grilling. These were the best seitan sausages I’ve had!
Thanks
laura
hi!
i just made these this past weekend! while it did take a while to gather all of the spices it was certainly worth the wait!! no alcohol in my house so substituted apple juice and they turned out great!! i have never had a “real” brat so can’t directly compare but these will definitely be on my grill this summer!!
David
Hi, con red Miso be used instead of white?
Chuck Underwood
Sure thing
jackie lane
I made 4 batches yesterday for a fundraising dinner (you gotta have vegan options and this group seems to like to make sure everyone is well fed). some observations: In the past i’ve done these with parchment paper and no foil. They don’t hold their shape well, but the paper doesn’t rip either. the ones I did with just foil, many of them split (heavy duty foil with several layers… 12×12 sheets used). The ones with parchment paper rolled around and then foil held their shape, no splits. the ends grew a bit. The ones in the Instant pot were more likely to split. (some were IP others in my steamerpot). The smaller ones were less likely to split the foil.. thinking that the amount of expansion was less. So, going forward, I will make 6 or 7, not 5, from one recipe; and go back to using just parchment paper. They won’t be as nicely shaped, but…. the environment. Thanks! this is one of 3 of my favorite sausage recipes and the easiest (which is why I used it for this project).
Adina
Can you stufff these into (non meat) sausage casings?
Jose
These were really good. I preferred them with a little dijon mustard, by themselves you still get a faint wheaty taste from the vital wheat gluten, but the flavors in this really add something to the sausage. I think this may also be the first seitan I’ve succesfully gotten my son to eat and enjoy.
I’m curious what it would be like to substitute the beer for some red wine, add some crushed red pepper, and play with the flavors a bit more to get a spicy Italian sausage. It seems like an excellent base to try other things. Thank you!
Peggy snyder
Jose I have read to add a tsp of apple cider vinegar to your mix helps cut the wheaty taste of the vital wheat gluten….
Bonnie Krueger
It was a bonafide hit….We weren’t crazy about the inside texture. Grilling them made the outside nice and firm, but the inside was still a little rubbery. Next time I will grill them as “half brats” to cook all the way through and then place two halves on a bun. We also made the potato salad, which was also a hit!