Vegan "Bratwurst" with Mushrooms
and dilled red cabbage / pretzel buns
We're kicking off Oktoberfest with German-inspired vegan "bratwurst" on chewy pretzel buns. Serve them with classic sweet and sour red cabbage, then sit back and say "Prost!"
Ingredients
- Shallots - 1 clove , chopped
- Mushrooms, any button - 1 lb , sliced (look for pre-sliced to save time)
- Oil, cooking - 1 Tbsp
- Vegan "bratwurst" - 4 links (sub any vegan sausage links)
- Butter - 1 Tbsp
- Thyme, dried - 1/2 tsp
- Pretzel rolls, hotdog or hoagie style - 4 (sub any hotdog buns)
- Mustard, German-style - for serving (sub Dijon mustard)
- Spring mix - 2 oz
- Cabbage, red - 1/2 head , chopped (about 16-20 oz for 4 servings; adjust if customizing)
- Garlic - 2 cloves , chopped
- Dill, fresh - 2 tsp , chopped
- Butter - 2 Tbsp
- Vinegar, apple cider - 2 Tbsp
- Brown sugar - 1 Tbsp
Prep
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Shallots / Cabbage / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)
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Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
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Dill - Prep as directed.
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Make
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Heat a Dutch oven or deep saute pan with butter (portion for cabbage) over medium heat.
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When butter is melted and bubbly, add cabbage with a pinch of salt. Saute cabbage until it just begins to soften, 2 to 3 minutes, then stir in garlic. Reduce heat to low and cover with a lid. Simmer the cabbage, covered, until tender, 15 to 18 minutes more. (Stir the cabbage occasionally to prevent sticking. If it seems dry, add a splash of water to the pan.)
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While cabbage is cooking, heat a skillet with cooking oil over medium heat. Sear vegan brats until golden brown on all sides and heated through, 10 to 12 minutes. Transfer to a plate and cover to keep warm.
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Return pan to heat and add butter (portion for 'bratwurst' and mushrooms). When butter is melted and bubbly, add shallots and thyme and saute for 1 to 2 minutes.
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Add mushrooms with a pinch of salt and saute until they have released their liquid and are browned and tender, 7 to 8 minutes.
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Return to cabbage and stir in dill, vinegar, and brown sugar. Season to taste with some salt and pepper. Remove from heat and keep covered.
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Warm or toast the rolls according to package directions, if you’d like.
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Spread pretzel rolls with mustard and fill with vegan brats, mushrooms, and spring mix. Serve with red cabbage on the side. Enjoy!
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