Vegetarian Frankfurters/Hotdogs
- Number of Servings: 4
Ingredients
Before mixing ingredients together get your steaming apparatus ready and
bring water to full boil. The rest of recipe comes very quickly.
Have ready four sheets of tinfoil. In a large bowl, mash the beans until
no whole ones are left. Throw all the other ingredients together in the
order listed and mix with fork. Divide dough in half and then into
quarters. Place one part of dough into tin foil and mold into sausage
shape about 5 inches long. Wrap dough in tinfoil like a tootsie roll.
Don't worry too much about shaping it; it will snap into shape while
it's steaming because this recipe is awesome.
Place wrapped sausages in steamer and steam for 40 minutes. That's it!
You can unwrap and enjoy immediately or refrigerate until ready to use.
I like them sliced and sauteed in olive oil for a few minutes or grilled
whole and then sliced!
the whole spices need to be either well crushed or ground BEFORE being added to the gluten base.
In some sausages you can see the whole spices [ eg. fennel in Italian sausages. mustard seed or
caraway in kielbasa] so there is flexibility for the chef to put their own spin on the recipe.
Number of Servings: 4
Recipe submitted by SparkPeople user TEJOLOTE.
The calorie count keeps screwing up and almost doubling, so I am including the correct count here:4 ServingsAmount Per Serving Calories 271.5 Total Fat 4.8 g Saturated Fat 0.6 g Polyunsaturated Fat 0.4 g Monounsaturated Fat 2.6 g Cholesterol 0.0 mg Sodium 642.0 mg Potassium 298.1 mg Total Carbohydrate 23.4 g Dietary Fiber 4.9 g Sugars 0.4 g Protein 36.2 g Vitamin A 5.6 % Vitamin B-12 66.5 % Vitamin B-6 245.1 % Vitamin C 2.5 % Vitamin D 0.0 % Vitamin E 2.5 % Calcium 8.6 % Copper 7.1 % Folate 38.6 % Iron 19.6 % Magnesium 7.5 % Manganese 15.0 % Niacin 143.1 % Pantothenic Acid 6.3 % Phosphorus 14.0 % Riboflavin 285.0 % Selenium 19.5 % Thiamin 324.7 % Zinc 12.9 % ● 1 tsp paprika ● 1 tbsp sugar ● 1 tsp garlic powder or granules ● ½ tsp white pepper ● ½ tsp ground celery seeds ● ½ tsp mace (can sub nutmeg) ● 1/2 to 1 tbsp prepared mustard ● 1/2 cup cooked navy beans, rinsed and drained ● 1 cup vegetable broth or water ● 1 Tb olive oil ● 2 Tb soy sauce ● 2 garlic cloves, minced or microplaned ● 1 1/4 cups vital wheat gluten ● 1/4 cup nutritional yeast
Before mixing ingredients together get your steaming apparatus ready and
bring water to full boil. The rest of recipe comes very quickly.
Have ready four sheets of tinfoil. In a large bowl, mash the beans until
no whole ones are left. Throw all the other ingredients together in the
order listed and mix with fork. Divide dough in half and then into
quarters. Place one part of dough into tin foil and mold into sausage
shape about 5 inches long. Wrap dough in tinfoil like a tootsie roll.
Don't worry too much about shaping it; it will snap into shape while
it's steaming because this recipe is awesome.
Place wrapped sausages in steamer and steam for 40 minutes. That's it!
You can unwrap and enjoy immediately or refrigerate until ready to use.
I like them sliced and sauteed in olive oil for a few minutes or grilled
whole and then sliced!
the whole spices need to be either well crushed or ground BEFORE being added to the gluten base.
In some sausages you can see the whole spices [ eg. fennel in Italian sausages. mustard seed or
caraway in kielbasa] so there is flexibility for the chef to put their own spin on the recipe.
Number of Servings: 4
Recipe submitted by SparkPeople user TEJOLOTE.
Nutritional Info Amount Per Serving
- Calories: 271.5
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 642.0 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 4.9 g
- Protein: 36.2 g
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