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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 159.2
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 372.0 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 25.5 g

View full nutritional breakdown of Vegan Hot Dogs calories by ingredient
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Vegan Hot Dogs

Submitted by: TA24JC
Vegan Hot Dogs

Introduction

Of all the things I miss, hot dogs have to be at the top of the list. I can pass up roast beef, Big T pork loin chop sandwiches, southern fried chicken...NOT hot dogs. I mean, I DO pass up hot dogs, but...there's that minor yearning. So, if, like me, you're having trouble with the past...make kinder, gentler hot dogs. And, lemme tell ya, brothers and sisters: these surprised even ME. BTW, these FREEZE real well. Make 'em ahead, nuke and enjoy! Of all the things I miss, hot dogs have to be at the top of the list. I can pass up roast beef, Big T pork loin chop sandwiches, southern fried chicken...NOT hot dogs. I mean, I DO pass up hot dogs, but...there's that minor yearning. So, if, like me, you're having trouble with the past...make kinder, gentler hot dogs. And, lemme tell ya, brothers and sisters: these surprised even ME. BTW, these FREEZE real well. Make 'em ahead, nuke and enjoy!
Number of Servings: 11

Ingredients

    Vital wheat gluten, 13 ounces
    Water, tap, 2 cups
    Onions, raw, 2 ounces
    Garlic, 1 large clove
    *Coriander seed, 2 tsp
    Nutmeg, ground, 1 tsp
    Turmeric, ground, 1 tsp
    Hearty Brown mustard, (your choice) 2 tbsp
    Paprika, 1 tbsp
    Paprika, Smoked, 1 tsp
    Granulated Sugar, 1 tsp
    Salt, 1.5 tsp
    Olive Oil, 2 tbsp
    parchment paper, 11 12"x7" pieces
    string
    steamer

Directions

Take EVERYTHING but the water and vital wheat gluten, and throw it into the food processor. Maybe ad an ounce or two of water, and buzz the heck out of it. Really. You want as smooth a paste of flavoring base as possible. If you want to, you can even run the coriander seed through a mortar and pestle. Me? I just went for the chunky flavor of it all. Once the paste has been processed as smooth as you like it, add ALL the vital wheat gluten; add all the water that's left, and buzz the daylights out of it.

Divide the dough into eleven, roughly 3 1/2 ounce lumps; shape each lump into a log shape. "Pretty" isn't a requirement, here. Roll up in parchment, somewhat firmly, like a tootsie roll, and tie each end. Place in a steamer. When all the rolls have been tied, place the steamer over boiling water, with an ample amount of water to steam for 30 minutes. Again, make sure this doesn't boil dry. Stink-a-roonie, huh? Set the timer for 30 minutes, turn the heat to "oh, SNAP!" and walk away. When you're ready to eat these, unwrwap (parchment and string do NOT add to the epicurean experience, okay?) and serve...on bread, in Beanie-Weenie, or what-have you.

Again, questions? Comments? Exhortations? Feel free, and...keep coming back. It works, if you work it. So work it: you're worth it!

Serving Size: Makes 11 3.5oz servings

Number of Servings: 11

Recipe submitted by SparkPeople user TA24JC.






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