Vegan Pigs in a Blanket w/ Homemade Mini Dogs + Dijon Mustard Aioli
Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 60 minutes
Servings: 16-20 dogs
The Challenge: Pigs in a Blanket
Pigs in a blanket are not vegan. I know.
These are. Hell yes! That's right folks we are making pigs in a blanket VEGAN STYLE. How the heck? Well, we are going to start with vegans dogs with a wheat gluten base as well as a vegan crescent dough. We wrap them in that dough, bake and then make it a bit more gourmet with dijon mustard aioli. For 1/2 the recipe, I layered some pepperjack cheese from Field Roast called Chao. A really delicious product (hey Field Roast want to pay me some $$).
The key to making great vegan dogs is steaming them. Baking wheat gluten make its too crispy and dries it out, so the key here is to steam the dish for part of it before baking. Casing the vegan dogs is super easy as well - aluminum foil. All you have to do is make the gluten base, roll it into mini dogs, tighten the ends to create a casing, and then steam!
I got a pre-made crescent dough from Whole Foods that was really tasty. I cut the crescent roll in 1/2 for a smaller crescent dog pigs in a blanket. Finally, we whip up a quick dijon mustard aioli for an absolutely delicious dip.
Let's get into it!
Ingredients:
Vegan Mini Dogs
- 1 tbl of olive oil
- large shallot, diced
- 3 cloves garlic, minced
- 3/4 cup canned pinto beans, drained + rinsed
- 1/2 cup water
- 1 + 3/4 tbl liquid aminos
- 1 tbl tomato paste
- Spices: 3/4 teaspoons smoked paprika, 1/2 tsp cumin, 1 tsp oregano, 1/2 tsp coriander, 1/4 tsp sea salt, 1/2 tsp ground mustard, 1/2 tsp pepper, 1/4 tsp celery seed, 1/4 tsp smoked sea salt (optional), 2 tbl nutritional yeast
- 1 cup vital wheat gluten
- 1/3 cup dry rolled oats
- 1 tbl flaxmeal
- 2 tbl of water
Dijon Mustard Aioli
- 1/3 cup vegan mayo
- 2 tbl dijon mustard
- squeeze of lemon
- pinch of pepper
Other
- 1 canister of crescent roll dough (that produces 8 rolls)
- vegan pepperjack cheese
Equipment You'll Need:
Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Steamer Pot . Aluminum Foil . Oven Pan . Silpat or Parchment Paper . Whisk . Medium Frying Pan . Food Processor or Blender
Before You Cook:
- Bring steamer pot of water to boil
- Wash + chop fresh ingredients
- Preheat oven to 400F
1. Add shallots, garlic, and olive to a medium frying pan and cook for 4-5 minutes.
2. Add cooked shallots, garlic, pinto beans, water, aminos, paste, and spices to a food processor or high-speed blender. Blend until liquidy.
3. Mix the dry ingredients for the dogs and pour on the sauce. Mix well.
4. Using your hands mix together the ingredients until you have a nice solid brick that you can pull off pieces and form the way you'd like.
5. Pull off a 2-3 tbl piece of dough and roll into a mini hot dog roughly 3 inches long. Rip off a piece of aluminum foil and wrap around the dog. You should have 15-20. Spin the ends of the foil like a candy wrapper. Place into the top of your steamer pot and steam for 20 minutes.
6. While the dogs are steaming, roll out the 8 crescent rolls onto a parchment lined baking sheet. Cut each roll in half, so you have 16.
7. This step is optional. To 1/2 of the rolls, I added pepperjack cheese. I just laid it on top of the crescent roll half before rolling up the dogs.
8. Once the dogs are done steaming, unwrap from the foil. Let cool for a couple minutes and then wrap the crescent roll around the dogs. A couple mine were too long so I sliced off the tips. Once all are rolled, place into oven and bake 20 minutes until crescent roll is browned.
9. While the crescent rolls are baking, whisk together the aioli.
10. Serve warm + enjoy!
