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Easy Vegan Currywurst on a white plate with sweet potato fries on the side

Vegan Currywurst

Don’t miss out on the deliciousness that is Currywurst. Now you can have authentic Vegan Currywurst in your own home!
3.25 from 4 votes
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Course: Dinner, Lunch
Cuisine: German, Vegan
Keyword: Vegan currywurst
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4

Ingredients

Vegan Sausage (Wurst)

  • ½ tbsp Canola Oil
  • ½ White Onion diced
  • 1 Garlic Clove
  • ¼ cup Cooked Chickpeas
  • 1 tbsp Tomato Paste
  • ½ tsp Thyme
  • ½ tsp Paprika
  • ½ tsp Cumin
  • 1 tbsp Soy Sauce or liquid aminos
  • ¼ cup Sparkling Water
  • ¾ cup Vital Wheat Gluten

Curry Sauce

  • 1 tsp Olive Oil
  • 2 cup Ketchup
  • 1 Large Yellow Onion
  • 3 tbsp Balsamic Vinegar
  • 2 tbsp Agave Nectar
  • 2 tbsp Yellow Curry Powder
  • 1 tsp Cayenne Pepper
  • ½ tsp Soy Sauce or liquid aminos
  • 1 tsp Tomato Paste
  • 1 tsp Water

General

  • Hoagies, Baguette, or your favorite bread roll

Instructions

Vegan Sausage (Wurst)

  • Chop up the vegetables into medium size pieces.
  • Sautee the white onion and garlic with the canola oil until the onion is golden brown.
  • Add everything but the vital wheat gluten to the food processor.
  • Run food processor until everything is smooth.
  • Add the vital wheat gluten to the food processor.
  • Run the food processor until a ball forms.
  • Take the ball out of the food processor and knead for about 5 minutes. This works the gluten and creates a better texture for the sausage.
  • Cut the ball into 4 equal size pieces.
  • Roll each piece into a sausage form and wrap first in parchment paper and then in tin foil. This will help keep the shape when cooking.
  • Steam the sausages for about 35-40 minutes. Make the curry sauce during this time.
  • Remove sausages from the wrapper. Either eat as is or grill for an even better texture!

Curry Sauce

  • Chop the onion into medium-small pieces.
  • Sautee the onion in the olive oil until fragrant. Add in the tomato paste and water and sautee until the onion is soft.
  • Add the ketchup, balsamic vinegar, and agave nectar and simmer for about 5 minutes.
  • Add the soy sauce and spices.
  • Move mixture to the food processor and blend until smooth.
  • Transfer back to pot if needed and simmer until desired texture is reached. Add water if needed. Traditionally, the curry sauce is thicker than ketchup but not too thick.

Assembly

  • Lightly coat both sides of the hoagie with curry sauce.
  • Place the vegan sausage into the hoagie.
  • Drizzle curry sauce over the sausage.
  • Voala! you now have Vegan Currywurst!
Tried this recipe?Mention @nuttinelli or tag #nuttinelli!