Delicious + Simple All-American Vegan Hot Dogs
Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 70-80 minutes
Servings: 8 hot dogs
The Challenge: Hot Dogs
Happy Labor Day!
Today, we are releasing vegan hot dogssss! The all-american classic that is about as far from vegan as possible. But, we're going to change that today. This vegan hot dog recipe I first featured as part of pigs in a blanket. Now, we are modifying the recipe some and improving it to make it way better and normal "hot dogs."
If you are grilling out or have a summer event / fall event - this is the perfect recipe. Made using wheat gluten + oats as the base, we mix in a ton of great spices / give you a perfect cooking method to make it juicy and moist. Then, you can put any of your favorite toppings on it to make it the perfect vegan dog. Yum! Yum! Yum!
Unlike other recipes you may have seen, we won't be baking our seitan dogs ... that will dry them out! We want to steam them to make them super moist and yummy. You'll love this recipe, and it will be the perfect addition to your recipe box! Smothered in mustard / ketchup / relish / pickles / whatever you want. These are the prefect doggg dawg.
Its an easy process of blending together all the ingredients. Kneading with wheat gluten + oats. Then, we steam the dogs in foil for 45-50 minutes. Voila! Its that easy.
Let's get into it!
Ingredients:
Vegan Mini Dogs
- 2 tbl of vegan butter
- 1/2 cup yellow onion, diced
- 3 cloves garlic, minced
- 1 cup canned pinto beans, drained + rinsed
- 1/2 cup water
- 2 tbl liquid aminos
- 3 tbl tomato paste
- Spices: 1 tsp smoked paprika, 1/2 tsp cumin, 1 tsp oregano, 1/2 tsp coriander, 1/2 tsp sea salt, 1/2 tsp ground mustard, 1/2 tsp pepper, 1/4 tsp celery seed, 2 tbl nutritional yeast
- 1 cup vital wheat gluten
- 1/2 cup rolled oats
- 1 tbl flaxmeal
Other
- 8 vegan hot dog buns
- your favorite toppings - mustard, ketchup, relish, bbq sauce, onions, etc.
Equipment You'll Need:
Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Steamer Pot . Aluminum Foil . Oven Pan . Medium Frying Pan . Food Processor or Blender
Before You Cook:
- Bring steamer pot of water to boil
- Wash + chop fresh ingredients
1. Add olive oil to a medium frying pan and heat for 60 seconds. Add onions + garlic. Cook for 5 minutes.
2. Add cooked onions, garlic, pinto beans, water, aminos, tomato paste, and spices to a food processor or high-speed blender. Blend until liquid - about 10-15 seconds.
3. Mix the dry ingredients for the dogs that are leftover - oats / gluten / flaxmeal.
4. Next, pour the blended sauce over the dry ingredients and slowly mix with a mixing spoon (wooden). The formation should be very wet and sticky.
6. Take the mixture and begin to knead in your bowl for 3-4 minutes until begins to toughen. Make a large ball.
5. Next, rip off eight 3-4in long sheets of aluminum foil or parchment paper. Break off about 1/4 cup or so of the dog mixture and roll in your hand to about 75-80% of the normal large hot dog size. The dogs will increase in size while steaming.
7. Place the rolled up dogs in the top of a steamer pot pan with boiling water underneath and cover. Cook for about 45 minutes.
8. Next, you have an option to grill here or stovetop cook the dogs. I was not around a grill today, so I just cooked on medium-high heat for a castiron pan used from step 1 to sear each side for about 2 minutes.
9. Serve up the hot dogs with some toasted buns and your favorite toppings!
