This protein packed dinner has become a favorite at my house, because I almost always have the ingredients on hand between my fridge and freezer, and it comes together in under 30 minutes.
And the recipe is a perfect example of what I wish to accomplish with this blog, and the motto: “Vegan Twists on Carnivore Classics”. As a child, I would cringe when we were subjected to Brat Night during our annual summer vacation to visit family in Wisconsin. I hated Bratwurst, especially grilled, which simply made the meat as dry as shoe leather. If you’ve felt the same way, I sincerely hope you’ll try this recipe, as the veggie sausages, slow simmered in beer, are moist and delicious. My inspiration recipe came from Epicurious, and the recipe’s creator notes: “It’s a wonderful peasant dish, inspired by my Bohemian grandmother. It’s simple and delicious!” Thanks Epicurious for the inspiration! You’ve help rescue my German heritage !!
Each Field Roast Sausage – made from Vital Wheat Gluten – has 25g of protein, which satisfies my protein quota for the whole day. VegFriend made a nice post this week on how to calculate your Recommended Daily Allowance of Protein. And there is such a thing as too much protein, even vegetable protein! Click here to find out how much you need.
As for the beer, the alcohol of course burns off during cooking. And the better your beer, the better the flavor. Last night, I used a bottle of Sierra Nevada Stout, and it was delicious!
And I’ve classified this as a 30 minute meal. It only takes 30 minutes to get it going, but it will need an hour or so to cook. I don’t know about you, but there are times I want to put together a quick meal. But instead of eating right away, I’d like an hour to unwind, so I can go and sit outside on my patio, enjoy a glass of wine (or beer), and share the days events with my sweetie …
Then, when you are ready, dinner is ready too. Serve the brats in a bowl, or on a bun with a dollop of mustard.
- 2 tablespoons Earth Balance Buttery Spread
- 1 large onion, halved, then thinly sliced (3 cups)
- 1 teaspoon sugar
- 1 teaspoon white vinegar
- 1 14 oz package Field Roast Smoked Apple Sage Sausages, Tofurky Beer Brats, or similar
- 1 small head cabbage (about 4 cups), quartered, then cut into 2-inch-thick wedges
- 2 cups (¾ lbs) red potatoes, cut in 2 inch pieces
- 1 large golden delicious apple, peeled, core removed, quartered and sliced thin
- 1 12 oz can/bottle of beer
- 1 ½ teaspoons salt
- 1 teaspoon montreal steak seasoning
- extra water or vegetable broth as needed
- Optional at serving:
- sausage buns and mustard
- Melt earth balance in a heavy stock pot over medium high heat, then add onion, sugar and vinegar. Bring up to a sizzle, cover and reduce heat to low. Cook, stirring frequently, until onions are golden and caramelized, about 15 minutes.
- Meanwhile, cut each of the beer brats into 4 equal sized chunks, on a slant (yes, presentation does matter!). Coat another small skillet with cooking spray. Over medium heat, pan fry the brats to brown them, about 1 minute on each side.
- Prep the cabbage, potatoes and apple.
- When the onions are caramelized, add in the beer, then the remainder of the ingredients and brats. Stir everything together, cover the pot, and bring the beer up to a simmer. Over very low heat, cook until vegetables are very tender, about 1 hour, stirring occasionally. If things seem to be too dry, add a small amount of water or vegetable broth as needed.
- Serve in a soup bowl or on a toasted bun, topped with a dollop of mustard, if desired.