Saturday, August 29, 2009

Bulgur, Seitan Brats and Eggplant Tomato Sauce

(pictured: bulgur and brats in sauce with vegan mozzarella grated on top - not yet microwaved to melt the cheese)

This morning I decided to use up leftovers for breakfast. I make things like this often for breakfast and lunch. I wanted to use a brat in breakfast this morning since I wanted to see what the texture would be like if they were simmered rather than crispy. My husband and I both agree that we with prefer the brats simmered. We are discussing trying the brats out on the parents this weekend for dinner to see how they work on omnivores. I don’t know that I am feeling that brave yet, but we will see.

Bulgur, Seitan Brats and Eggplant Tomato Sauce
Serves 2


½ cup of bulgur, dry
1 ¼ cups of water, filtered
1 pinch of kosher salt
1 seitan beer brat, sliced thin
1 cup of eggplant tomato sauce
vegan mozzarella, to garnish – optional


Combine the bulgur, water and kosher salt in the small pan with a lid. Cover the pan and bring to a boil then reduce the heat so that it is simmering. Cook for 10 – 12 minutes (depending on how long it takes to absorb the water). Leave the lid on the pan and turn the heat. Allow the bulgur to stand for 10 minutes so that it will continue to steam.

While the bulgur is steaming make the brat and sauce topping. Slice the brats thinly and add to the tomato sauce. Simmer the brats and tomatoes until heated through.

Top the bulgur with the brats and tomatoes. Garnish with a little shredded vegan mozzarella if desired. The vegan mozzarella will melt on top if your sauce is hot enough (at least 185 degrees). Or you can pop the dish in the microwave for 30 seconds and that works as well.

Nutritional Information (without optional cheese):

Amount Per Serving
Calories - 269.45
Calories From Fat (12%) - 32.59

Total Fat - 3.75g
Saturated Fat - 0.56g
Cholesterol - 0mg
Sodium - 373.63mg
Potassium - 484.69mg
Total Carbohydrates - 40.84g
Fiber - 9.54g
Sugar - 3.98g
Protein - 20.05g


The brat texture was quite good simmered in the sauce for a few minutes (about 10). We think the texture of this sausage is closer to real sausage than any other seitan sausage we have tried before. It is still firmer than traditional sausage, but the soaked breadcrumbs do make the texture less firm (which was the point).

In case you are curious I think we have decided on what is for dinner tonight ….crispy baked eggplant slices stuffed with tofu ricotta and pine nuts. This is another dish that has been on my list for a while and since the weather is less than stellar today it is a good day to spend in the kitchen.

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