Planks of daikon radish mimic weisswurst (white sausage) in this vegan variation on a German classic, delivering a surprisingly authentic smoked sausage flavor that you have to taste to believe. Cooking the radish before marinating brings out its sweet, mild flavor and allows it to fully absorb the marinade. Allow at least four hours to marinate, though overnight is best, then throw them on the grill. Serve the daikon “brats” in warmed whole grain hot dog buns topped with sautéed onion, cherry tomatoes, and a dollop of coarse ground mustard.
Tips:
Baking instructions: To bake instead of grill, place daikon brats in a foil-lined baking pan. Bake at 450°F 8 to 10 minutes or until lightly browned on the edges.
Radish scraps: Don’t toss those daikon trimmings: Save them and add them to your next batch of roasted vegetables, or cover with vinegar to make a quick pickle for…