Vegan Bratwurst-Style Sausages with White Beans and Walnuts
3Tbsp ground chia seeds
1/4cupwater or beer
1tspextra-virgin olive oil
1shallot or small oniondiced
1/8tspcrushed caraway seeds
1 1/2cupscooked or canned white beansrinsed and drained
1cupgluten-free bread crumbs
1Tbsp tomato paste
1Tbsp gluten-free soy sauce or coconut aminos
8large rice paper rolls
In small bowl, mix ground chia seeds with water or beer. Set aside to thicken.
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.
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.
If using canned beans, drain and rinse them, then dry gently in kitchen towel.
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.
Stir in chia seeds and bread crumbs. Form into 8 sausages, place on plate, and chill in fridge for 20 minutes.
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.
Steam bratwurst for 20 minutes (see “Best bratwurst tips”).
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.
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