Haute Dogs - Vegan Hot Dogs
- Number of Servings: 8
Ingredients
8 oz firm Tofu, firm 1/4 cup Water 2 tbsp Tamari3 tbsp Olive Oil 1 tbsp Paprika 1 tsp Garlic powder 1 tsp Onion powder 1 tsp ground Coriander 1 tsp Ground Mustard 1 tsp Granulated Sugar 1 tsp Salt 1/2 tsp Pepper, black 1/2 tsp ground cardamon spice1/4 tsp Allspice 1 cup Vital wheat gluten 1/3 cup Quaker Oats Old fashioned Oat meal (blended into flour1tsp Tapioca Starch
Preparation
Preheat the oven to 350°F. Crumble the tofu into a food processor. Add the water, tamari, and oil, and process to blend.
Add the paprika, garlic powder, onion powder, coriander, mustard, sugar, salt, pepper, cardamom, and allspice and process until smooth. Add the vital wheat gluten, almond flour, and cornstarch and pulse until well combined and thoroughly mixed to form a soft dough. Transfer the dough to a work surface and knead gently for 2 minutes.
Divide the dough into eight equal pieces. Roll each into a hot dog-shaped log, about 6 inches long. Place each hot dog on a small sheet of aluminum foil and enclose it in the foil, twisting the ends to seal.
Place the foil-wrapped hot dogs, seam-side up, in a large baking pan. Add about 1/2-inch of water to the pan and cover tightly with foil. Bake for 1 hour. Unwrap and cool for about 15 minutes, then refrigerate to firm up, about 1 hour.
To cook, simmer in water for 5 minutes to heat through, or fry in a skillet until browned, or cook on the grill until hot. Serve on buns with your favorite hot dog condiments. If not using right away, cover the hot dogs tightly and refrigerate for up to four days or freeze for 2-3 weeks.
Serving Size: Makes 8 Hotdogs
Number of Servings: 8
Recipe submitted by SparkPeople user ROXANNERRR.
Preheat the oven to 350°F. Crumble the tofu into a food processor. Add the water, tamari, and oil, and process to blend.
Add the paprika, garlic powder, onion powder, coriander, mustard, sugar, salt, pepper, cardamom, and allspice and process until smooth. Add the vital wheat gluten, almond flour, and cornstarch and pulse until well combined and thoroughly mixed to form a soft dough. Transfer the dough to a work surface and knead gently for 2 minutes.
Divide the dough into eight equal pieces. Roll each into a hot dog-shaped log, about 6 inches long. Place each hot dog on a small sheet of aluminum foil and enclose it in the foil, twisting the ends to seal.
Place the foil-wrapped hot dogs, seam-side up, in a large baking pan. Add about 1/2-inch of water to the pan and cover tightly with foil. Bake for 1 hour. Unwrap and cool for about 15 minutes, then refrigerate to firm up, about 1 hour.
To cook, simmer in water for 5 minutes to heat through, or fry in a skillet until browned, or cook on the grill until hot. Serve on buns with your favorite hot dog condiments. If not using right away, cover the hot dogs tightly and refrigerate for up to four days or freeze for 2-3 weeks.
Serving Size: Makes 8 Hotdogs
Number of Servings: 8
Recipe submitted by SparkPeople user ROXANNERRR.
Nutritional Info Amount Per Serving
- Calories: 144.4
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 565.6 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.2 g
- Protein: 14.7 g
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