Yield 6-8 servings
A vegan Oktoberfest may sound like an oxymoron. And it’s true, wienerschintzel and bratwurst aren’t typically meat-free fare. But this autumn, thanks to a simple vegan sausage recipe (for those who love to cook)—or prepared vegan brats (for those who don’t)—everyone, regardless of their dietary preferences, can take part in the merrymaking.
If an Oktoberfest celebration is not your style, this meal nonetheless makes a tasty, healthy and hearty—but not heavy—cool weather supper. Spicy white bean-based sausages are nestled into a braise of onions, cabbage, potatoes and apples before being topped with a dollop of sour “cream”-horseradish sauce and a tangle of red apple sauerkraut, my twist on the traditional red cabbage variety.
There is nothing purist about my take on traditional German fare, yet I pay homage to the cuisine through my combinations of ingredients. Take the sausages for instance. They are vegan cookbook author Isa Chandra Moskowitz’s recipe made with my own spice mixture inspired by bratwurst and thüringer rostbratwurst.
By repeating some of the customary spices and ingredients, like coriander seeds and apples, from one component of the dish to another, I tie the flavors together while still offering plenty of harmonious contrast between tastes and textures.
Follow each recipe as-is for a satisfying four-part, one-dish Deutsch-inspired meal, or take some creative liberties of your own.
Prost!
For this recipe and some 170+ more,
I invite you to purchase my first cookbook:
The Blooming Platter:
A Harvest of Seasonal Vegan Recipes
Vegan Heritage Press
Spring 2011
