Vegan Bratwurst-Style Sausages with White Beans and Walnuts
  • 3 Tbsp ground chia seeds
  • 1/4cup water or beer
  • 1/2cup walnut halves
  • 1tsp extra-virgin olive oil
  • 1 shallot or small oniondiced
  • 3 garlic clovesminced
  • 1/4tsp ground mace
  • 1/2tsp smoked paprika
  • 1/2tsp dried marjoram
  • 1/4tsp mustard powder
  • 1/4tsp ground ginger
  • 3/4tsp salt
  • 1/4tsp black pepper
  • 1/8tsp ground cardamom
  • 1/8tsp ground coriander
  • 1/8tsp crushed caraway seeds
  • 1/4tsp cayenneoptional
  • 1 1/2cups cooked or canned white beansrinsed and drained
  • 1cup gluten-free bread crumbs
  • 1 Tbsp tomato paste
  • 1 Tbsp gluten-free soy sauce or coconut aminos
  • 8 large rice paper rolls
  1. In small bowl, mix ground chia seeds with water or beer. Set aside to thicken.
  2. In large skillet, toast walnuts over medium heat for 5 minutes or until aromatic, stirring frequently so they don’t burn. Transfer nuts to plate to cool.
  3. In the same skillet, heat 1 tsp olive oil over medium-low. When hot, add onion and garlic and sauté for 6 minutes, stirring frequently. Add all spices and stir; cook for 2 minutes more. Add tomato paste, soy sauce, and 1 Tbsp water. Stir and scrape up sticking spices. Remove skillet from heat.
  4. If using canned beans, drain and rinse them, then dry gently in kitchen towel.
  5. In food processor or blender, pulse toasted nuts to rough pebbles. Add drained beans and skillet contents and pulse to fine pebbles. Some texture should remain.
  6. Stir in chia seeds and bread crumbs. Form into 8 sausages, place on plate, and chill in fridge for 20 minutes.
  7. Fill bowl with hot water and add one rice wrapper, massaging it until soft. Place wrapper on cutting board or oiled parchment paper and place a sausage horizontally in middle of wrapper. Fold bottom of wrapper over sausage, fold in sides, and continue to roll up the sausage. Repeat with remaining sausages, placing each on plate when done.
  8. Steam bratwurst for 20 minutes (see “Best bratwurst tips”).
  9. Preheat barbecue or grill. Brush grill with oil and unwrap steamed sausages from parchment. Grill for 2 minutes on each side, or until grill marks appear. Or pan-fry in large skillet with 1/2 tsp olive oil, turning regularly until golden, about 7 minutes.
Recipe Notes

Per serving: 135 calories; 6 g protein; 5 g total fat (1 g sat. fat); 18 g total carbohydrates (2 g sugars, 4 g fiber); 430 mg sodium