Vegan Bratwurst Snails by @machsmirvegan

50 min

2 servings

🫘

170 g

Tofu

🥛

9 ml

Soy Milk

🥥

7.5 g

Coconut Oil

🍅

15 g

Tomato Paste

🌶️

2.3 g

Smoked Paprika

🧄

1 g

Garlic Powder

🧅

1 g

Onion Powder

🥬

2 g

Celery Salt

🌿

0.5 g

Marjoram

🧂

1 g

Salt

⚫

0.3 g

Pepper

🥔

24 g

Potato Starch

🌾

0.5 g

Psyllium Husk

🌼

2 g

Mustard Seeds

🌾

42 g

Gluten

🌾

30 g

Oat Flour

Preparation Steps

  1. Step 1/13

    Drain and crumble the firm tofu into the blender.

    🫘firm tofu
    🥤blender

  2. Step 2/13

    Blend the tofu with soy milk, neutral coconut oil, and tomato paste until completely smooth.

    🫘firm tofu
    🥛soy milk
    🥥neutral coconut oil
    🍅tomato paste
    🥤blender

  3. Step 3/13

    Transfer the tofu mixture to a mixing bowl.

    🥣mixing bowl
    🥄spoon

  4. Step 4/13

    Add smoked paprika, garlic powder, onion powder, celery salt, dried marjoram, salt, and black pepper.

    🌶️smoked paprika
    🧄garlic powder
    🧅onion powder
    🥬celery salt
    🌿dried marjoram
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄measuring spoons

  5. Step 5/13

    Stir in potato starch, psyllium husk, mustard seeds, and vital wheat gluten.

    🥔potato starch
    🌾psyllium husk
    🌼mustard seeds
    🌾vital wheat gluten
    🥣mixing bowl
    🥄spoon

  6. Step 6/13

    Mix until the dough is uniform and elastic.

    🥣mixing bowl
    🥄spoon

  7. Step 7/13

    Divide the dough into two equal portions.

    ⚖️kitchen scale
    🔪knife
    🪵cutting board

  8. Step 8/13

    Shape each portion into a spiral sausage.

    🪵cutting board

  9. Step 9/13

    Wrap each sausage tightly in baking paper.

    📜baking paper

  10. Step 10/13

    Wrap the paper parcels in aluminum foil.

    🧻aluminum foil

  11. Step 11/13

    Steam the wrapped sausages over barely simmering water for 30 minutes.

  12. Step 12/13

    Unwrap the sausages and cool them completely for the firmest texture.

    📜baking paper
    🧻aluminum foil

  13. Step 13/13

    Pan-fry the cooled sausages until browned and crisp on both sides.

    🥥neutral coconut oil
    🥢tongs

Composition

Ingredients

Types

Plant-based milk, Condiment, Spice, Seasoning, Starch, Fiber

Ingredients

Tofu, Soy milk, Coconut oil, Tomato paste, Smoked paprika, Garlic powder, Onion powder, Celery salt, Marjoram, Salt, Pepper, Potato starch, Psyllium husk, Mustard seeds, Gluten, Oat flour

Allergens

Soy, Celery, Mustard

Dietetics

Dietary regimen

Vegetarian, Egg-free, High-protein

Calories

245 kcal

Macro nutrients

Protein: 23g, Carbohydrates: 15g, Fat: 11g, Fiber: 4g, Sugars: 2g

Nutritional Information

Minerals

Iron: 4.2mg, Calcium: 180mg, Potassium: 330mg, Sodium: 510mg

Vitamins

Vitamin C: 3mg, Vitamin K: 4µg, Folate: 36µg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

blender, mixing bowl, spoon, measuring spoons, kitchen scale, baking paper, aluminum foil, knife, cutting board, tongs

Appliances

Steamer, Stove

Type

Type

Type Of Dish

Main Course, Snack, Appetizer

Occasions

Lunch, Dinner, Barbecue, Party

Origin

Source

Platform

instagram

Original Creator

@machsmirvegan

Origin

Cuisine

German

Geographic

Germany, Europe

Various

Aspect

Texture

Crispy, Chewy, Tender

Flavors

Smoky, Savory, Umami, Peppery, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours after cooking), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating), freezer : 60 days (Wrap individually,Freeze after steaming or after pan-frying)