Pink Vegan Bratwurst

Growing up in the Midwest meant eating bratwurst in the summertime. All those backyard barbecues and town fairs, you could smell them a mile away! Get the brat bun ready, add kraut and mustard! Sizzling, smoking and when you take that first bite and it squirts you in the eye! Here's our Vegan version, won't squirt you in the eye, but tastes delicious! Happy 4th of July 2010!

-Vegan Mama Jodi

2 c vital wheat gluten flour

1/4 c nutritional yeast

1 T garlic powder

1 T onion powder

1 T dried parsley or 3 T fresh parsley

1 t fresh cracked black pepper

Mix together the wheat gluten, yeast, garlic and onion powders, parsley and pepper.

1 c vegetable broth

1/2 c sauerkraut

1/4 c canola oil

In a separate bowl, whisk the vegetable broth, sauerkraut and oil.

Add the wet ingredients to the dry and mix thoroughly. Mixture will be wet, not like bread dough. If mixture is too dry, add more broth.

Divide the dough into 8-12 pieces, depending on how large you like your brats. Tear off 8-12 sheets of aluminum foil approximately 6" x 12". Form each piece of dough into a brat shape and place near the edge of the long edge of the foil. Roll up the foil and twist the ends tight. Place seam side down on a cookie sheet to bake. Remove from the oven and let cool before unwrapping.

Bake in a 350 degree oven for 30-40 minutes or until firm.