Plant-Based Ballpark Brats

I grew up in a deeply rooted German community in southern MN, rich in culture, festivals, and food. That being said, I think I have a palate that can determine a good brat. So as I developed this recipe, the key to its success was to nail it on flavor, as well as achieving that snap when you bite into it as if it had a casing. Mission accomplished!

Ingredients

1 - 15 oz can garbanzo beans, drained and rinsed

1 -15 oz can cannellini beans, drained and rinsed

1/2 cup baked potato, peeled

1 cup rolled oats

3 Tbsp red or green bell pepper, minced

3 Tbsp tomato, diced

3 Tbsp red onion, minced

4 garlic cloves, minced

2 Tbsp whole grain mustard

1/8 tsp black pepper

1/4 tsp powdered marjoram

1/8 tsp nutmeg

1 tsp onion powder

1 tsp garlic powder

1/2 tsp poultry seasoning

1/2 tsp dried sage

1/4 tsp celery seed

8 brown rice spring roll wrapper, or white rice spring roll wrapper if you’re unable to find brown rice

Instructions

1. Place the first 4 ingredients into the bowl of a food processor. You’re going to process the ingredients until some of the beans are partially smashed, while others are fully mashed. Do not over process to the point of it all mashed or you will have unappealing mush! If your food processor bowl isn’t large enough, process each ingredient separately. Add processed mix to a large bowl.

2. In a small saute pan over medium heat, add the tomato, bell pepper, onion, and garlic and saute until the onion is translucent. You may need to add a teaspoon or so of water to prevent sticking, but not too much water or you will boil versus saute and we want the browning flavor of a saute. Once the onion is translucent add the mustard along with all the herbs and spices to the mixture. Stir well.

3. Add onion mixture to the bean mixture bowl and mix until well combined.

4. Place the bowl in the refrigerator for at least 15 minutes, the longer the better.

5. In the meantime, set up the rice wrap station with a deep plate or pie pan a bit larger than the rice wrapper and fill the pan with warm water. Dampen a kitchen towel and lay it on the counter next to the pan of water, you will be working off of this towel.

6. Remove the mixture from the fridge. Place a brown rice wrapper into the warm water until it is fully submerged in water to let it soften a bit. Remove the wrapper from the water and lay it on the damp towel. Place another wrap in the pan of water to begin the softening process.

7. Place 1/3 cup of the mixture on the counter or cutting board and shape into a bratwurst, rolling it gently to make it smooth. Now place it onto the center of the softened wrap. Fold in each side, grab the edge closest to you and roll it up tight toward the top.

8. Repeat until all the filling is used. Chill the brats for an additional 15 minutes before cooking.

9. Place the brats in a skillet or grill pan over medium heat and heat for 10 to 15 minutes, rotating them every couple of minutes. You want the brats to heat through as well has brown the rice wrapper up until it begins to bubble and brown marks appear. If you want to grill your brats over a gas or charcoal grill, follow the same steps, just don’t have the grill too high.

10. Place brats in whole grain buns and load them up with all your favorite fixings!

Makes 8 bratwurst, depending how thick you make them. I like them to fit into a traditional size hotdog bun versus a brat-size bun.