Vegan Currywurst

Vegan currywurst – it’s the ultimate German fast food, but plant-based! All you need is some vegan bratwurst or a similar style sausage, a few ingredients to make our classic curry ketchup and about 10-15 minutes.

Course Appetizer, Main Course

Cuisine German

Diet Vegan

Prep Time 2

Cook Time 13

Total Time 15

Servings

Calories 118kcal

Author Jess & Dan

Ingredients

4 plant-based bratwurst-style sausages – (recommendations in notes)
1 cup tomato ketchup
1.5 tablespoon mild curry powder + a little extra for dusting
2 teaspoon paprika
2 teaspoon Worcestershire sauce
5 tablespoon water (plus up to another 5 tablespoon of water)
1 teaspoon dark brown sugar – optional, see notes
1 teaspoon apple cider vinegar – optional, see notes

Instructions

For the sausages:

Cook the sausages according to the instructions on the packet – if frying is an option for the sausages, we recommend that for vegan currywurst. This means they will brown off nicely. While the sausages are cooking, make the curry ketchup.
4 plant-based bratwurst-style sausages

To make the vegan curry ketchup:

Put a splash of oil in a saucepan and bring to medium heat. Use oil spray for a low oil version.
Fry the curry powder and paprika for 30 seconds until fragrant. Stir continuously.
1.5 tablespoon mild curry powder, 2 teaspoon paprika
Pour in the ketchup, vegan Worcestershire sauce and 5 tablespoon of water, stir and gently simmer for 5 minutes.
1 cup tomato ketchup, 2 teaspoon Worcestershire sauce, 5 tablespoon water
Time for a taste – is it sweet enough? Does it have enough of a vinegary edge? Is it runny enough? Different brands of ketchup have different flavours and consistencies, so add the sugar, vinegar or more water to get the right taste and consistency for you.
1 teaspoon dark brown sugar, 1 teaspoon apple cider vinegar

To serve:

Once the sausages are cooked, chop into thin slices.
Serve the slices with curry ketchup on top, finished by a dusting of curry powder for an authentic look.
We recommend serving on fries (as pictured) or with bread rolls.

Notes

This recipe works best with a vegan sausage that’s similar to a bratwurst. Our top choices would be Beyond Sausage, Meetlyke Bratwurst, Meetlyke Bockwurst, Viana Organic Bratwurst, Tofurky Beer Brats or Veggyness Bratwurst.
As ketchup varies so much between brands, a bit of tasting and adjusting will be needed for the curry ketchup. Start with just 5 tablespoons of the water and don’t include the sugar or vinegar. Once the ketchup has simmered, taste and adjust! A lot of brands of ketchup can be heavy-handed with sugar and vinegar so it’s best to be cautious and add if needed. We found Heinz, the OG ketchup brand, to be the best.
The curry ketchup sauce can be made ahead of time, so if you’re serving this for guests it will save you time. However, we recommend cooking the vegan sausages fresh, right before serving the vegan currywurst.
You can freeze the curry ketchup, but be sure to defrost and heat through thoroughly before serving.

Nutrition