Friday, October 12, 2007

Octoberfest Wieners

Tomorrow is my birthday. I wanted to go to Octoberfest. Why? You know, to drink beer and eat brats. Truth is, I don't like beer, and I obviously don't eat brats, so why should I go to some wacky overcrowded beer garden and pay $15 to get in the gates and $9 a beer, that I don't even drink?

Solution. My husband suggested we make our backyard into a beer garden and have Octoberfest in our own backyard. Genius! I knew there was a reason I married that man.

Then I got to thinking...he and some of our friends are still gonna be eating brats covered in kraut and drinking lots of beer, so whattabout me? It is MY birthday!

I wanna have brats! So here they are...Octoberfest Wieners:

Naked in all of their krauty glory. Tomorrow I will smother them with sauer kraut and mustard on a nice crusty roll! And I'll be drinking Kahlua and Vanilla Soymilk!

Dry Ingredients:
2 cups gluten flour
1/4 cup nutritional yeast
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp parsley flakes
1 tsp ground black pepper

Wet Ingredients:
1/2 cup sauer kraut
+/- 1 1/2 cups veggie stock

Preheat oven to 35o. In a mixing bowl, whisk all dry ingredients together. Than add the sauer kraut and 1 cup of the veggie stock. Knead together (if it's too dry, add in the remainder of the veggie stock) about 5 minutes until it looks like brains

Divide into little logs and place on a square of aluminum foil.

Roll up the foil tightly and twist the ends closed.

Bake for about 60 minutes. Remove from the oven. Remove from foil, when cool enough to handle.


Anonymous said...

You are a Genius!!

by the way your ortega burger are good, i will blog about them soon.

Anonymous said...


Rural Vegan said...

This is really impressive and they look much better than Tofurkey brats. They're nearly begging to be smothered in kraut and dijon mustard!

Steffi said...

seitan o'bratwurst! I have to try these soon ^^

Corrie said...

You are amazing! I'm definitely gonna have to try these soon! I'm from Wisconsin, land o' brats and beer (though I do fancy soy White Russians). I live out on the East coast, and I can't even find Tofurkey Beer Brats anywhere.

MeloMeals said...

Brilliant! I can't wait to try them..

mustardseed said...

Hi Joni, HAPPY BIRTHDAY!! What's sauer kraut? Never heard of it.

Joni Marie Newman said...

mustardseed...sauer kraut is pickled cabbage. it is really popular on hotdogs and sausages. BUT my favorite way to eat it is with dumplings! Try it. It's really sour and tangy. You'll either love it or hate it. Even if you hate it, you'll have only wasted about $1 for a jar or can of it at the grocery store.

mustardseed said...

Oh..if I end up hating sauer kraut does it mean I can't make the brats? I'm trying very hard to find nutritional yeast already...only about two shops in Singapore sell it I think, have to hunt it down.

Joni Marie Newman said... can make the brats without the kraut...just add a little oil instead to help keep them moist.

mustardseed said...

Thanks alot I'll definitely try these out once I get my hands on some nutritional yeast! And sauer kraut.

mustardseed said...

Okay. Finally got nutritional yeast. It is AMAZING. Now I know why so many vegans use them. They truly are cheesy.

Some questions though. Can I replace the parsley flakes with some other herb or fresh parsley? If fresh parsley, how much?

And is gluten flour the same as vital wheat gluten?

Thanks alot!

Joni Marie Newman said...

Mustardseed...YAY! You now can be as much of a lover of the nooch as the rest of us! Yes, gluten flour is the same as vital whet gluten...and you can replace any/most of the spices with any fresh herb or spice that you want to. These are very, very versatile. Just use whatever flavor you want! When subbing fresh for dried I usually double the amount. Just because the dried is so much more concentrated and reduced in size due to drying. Fresh is always tastier than dried, I just don't find it practical to ALWAYS have fresh much would go bad in my house, if I didn't use it all up fast enough. I keep dried on hand in case I don't have fresh available.

mustardseed said...

Thanks alot Joni! I'm crazy about nutritional yeast. I bought a packet from a health food store. It was a slightly dark powder, though it wasn't flakes it was nutritional yeast, so I bought it. At about $6.60 US dollars ($9.90 singapore dollars) for 100g. Yesterday night, I went for a cooking class(we made silken tofu from scratch and tofu cheese) and the cooking teacher sold all of us the flakes for S$3 for 100g. I felt SO SO stupid.

Which of your recipes require nutritional yeast? I can't wait to use more of the stuff!

mustardseed said...

Oh and sauer kraut at the health food store cost S$7 for a huge jar. I didn't get it cause I was afraid I wouldn't like it.

(I'm talking way too much here.)I'm searching for a recipe for solid cheese that can be melted or grated, the only one I know how to make is the soft cheesy tofu paste. (which is yummy but meltable, grateable cheese is fun.)

Joni Marie Newman said...

mustard...welcome to the delicious world of ho'made nooch cheeze! you will love experimenting with it. Of the recipes I have posted, the following contain the nooch:
Pesto, Octoberfest Wieners, Mac & Cheeze, Spinach Artichoke Dip, Spinach Tofu Omelet, and the tofu egg salad. There are hundreds of recipes that use nutritional yeast, go to and search through the recipes there. There are certainly lots there to keep you busy!

mustardseed said...

Thanks! I don't know if it's possible to make solid cheese that can be grated and melted though. That would be fantastic.

Gina said...

Hey Joni :) Any advice for "kneeding" seitan, like this? Mine always comes out as a really stiff dough, not "brain-like" at all. I just made these, and they came out pretty well, I love your stuff. But I still feel like I'm not doing something right.


Joni Marie Newman said...

gina...usually it is a fairly stiff dough. my seitan never gets brainy when i bake it. only when i boil it. boiled seitan has a TOTALLY different texture than baked.

Joni Marie Newman said...

gina---i just reread the way i wrote the recipe...LOOKS like brains, is totally different than feels like brains :)

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