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Vegan Brats & German Potato Salad Recipe

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Vegan Brats & German Potato Salad

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German Potato Salad:
2 pound red potatoes, cubed
1 medium red onion, diced
3 tablespoons olive oil
1/2 cup vegan bacon bits
1 1/2 tablespoons Dijon mustard
1/2 cup,plus two tablespoons apple cider vinegar
Chopped fresh flat leaf parsley
1 package Tofurky Brats
1 tablespoon olive oil
1 teaspoon agave or maple syrup
4 slices Chao Vegan Creamy Cheese
1 cup sauerkraut, warmed
2 tomatoes, sliced
4 French rolls
Vegan Mayonaise
Dijon Mustard
Freshly ground salt and pepper, to taste


  1. Prepare a steamer basket in a large saucepan. Steam the diced potatoes for 10-15 minutes or until they are fork tender. Remove the basket from the pot, empty the water and return the potatoes to the pot. Cover to keep them warm and set aside.
  2. Sauté the red onion in a medium or large skillet with three tablespoons of olive oil on medium high stirring frequently until the onions are soft and translucent. Add the vegan bacon bits then whisk in the apple cider vinegar and dijon mustard, cook just until heated then transfer the dressing to the warm potatoes. Stir and cover to keep warm until serving.
  3. Wipe out the skillet and add an additional tablespoon of olive oil. Heat it to medium high then add a teaspoon of maple or agave syrup. Add the four Tofurky Brats and roll them in the oil to coat them evenly and keep them from sticking. The maple or agave syrup helps to brown the sausages nicely, continue cooking them and rolling them to brown evenly for about 5-6 minutes.
  4. Preheat the oven to broil with the rack a few inches under the heat source. Open each French roll without splitting it completely in half, spread vegan mayo on the inside of each roll and place them under the broiler until they begin to lightly brown. Pull the rolls out and add 1 slice of vegan cheese divided to one side of each roll, return the rolls to the oven and heat an additional two minutes. Turn off the heat and leave them in the oven for an additional one to two minutes to melt the cheese.
  5. Remove the rolls from the oven, place each brat on a toasted roll and top with dijon mustard, warm sauerkraut, sliced tomatoes, and freshly ground black pepper to taste. Serve with the warm potato salad topped with chopped fresh parsley.
  6. Note
  7. Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit
Course: Dinner
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