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Vegetarian Bratwurst

Here is an inexpensive way to make veggie bratwurst, using millet in the mix to lighten the texture. Vital wheat gluten provides the “meatiness”. (It is sometimes called “gluten flour”, but be sure the label says it is suitable for use in seitan.) “NOW” brand makes a high quality gluten flour, which we have used here. Slice or crumble these sausages for use in stews and other dishes. For use in sandwiches, grill or brown these sausages in butter or oil.Vegetarian Bratwurst

Makes 6 large sausages.


  • 1/4 c dry millet (about 1 c cooked)
  • 1 c water
  • 1 c vital wheat gluten or high protein gluten flour
  • 1 tsp caraway seeds
  • 1 tsp dry mustard powder
  • 1 tsp dry marjoram leaves
  • 1 tsp paprika
  • 1 tsp granulated garlic
  • 1 tsp onion powder
  • 1/2 tsp allspice
  • 1/4 tsp ground white pepper
  • 1 c cold vegetable broth
  • 1 Tbsp soy sauce
  • 1 Tbsp canola oil


  1. In a small saucepan, add the millet and water. Cook over medium heat until simmering. Reduce heat to low, cover, and simmer 15 minutes or until tender. Set aside.
  2. In a large bowl, blend the vital wheat gluten, caraway seeds, mustard powder, marjoram, paprika, garlic powder, onion powder, allspice and white pepper. In the pot of millet, stir the cold broth, soy sauce and canola oil. Blend these ingredients into the dry ingredients until well-incorporated.
  3. Heat water in a large steamer until boiling. Cut 6 sheets of foil about 12″ x 6″ each. Form 6 sausages with the dough and roll each in foil, folding the long edges tightly over. Steam 40 minutes, checking occasionally to be sure the steamer does not run dry. Cool and add to recipes or brown in butter or oil.

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