Vegan Hot Dogs
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 116.1
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 256.9 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.2 g
- Protein: 15.2 g
View full nutritional breakdown of Vegan Hot Dogs calories by ingredient
Introduction
This is originally from La Vita Vegan. The best I have found! I had to modify it from it's original a bit due to potential nut allergies, so I changed the nuts to hemp seeds and it didn't alter the taste at all. They are a hit with my 5 year old. This is originally from La Vita Vegan. The best I have found! I had to modify it from it's original a bit due to potential nut allergies, so I changed the nuts to hemp seeds and it didn't alter the taste at all. They are a hit with my 5 year old.Number of Servings: 12
Ingredients
-
6 tbsp Hemp Seeds
2/3 package firm tofu
2 tbsp low sodium soy sauce
1 tbsp canola oil
1/4 cup chopped white onion
1 tsp paprika
1 tsp granulated sugar
1 tsp minced garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp ground coriander
1/2 tsp brown mustard seeds
1/2 tsp liquid smoke
1 tbsp nutritional yeast
1/4 tsp ground cumin
1 cup wheat gluten
4 tbsp water
Directions
Break out your blender or grinder, and grind the hemp seeds into a crushed dust. Leave this in the blender.
Crumble the tofu into the blender, and add the water and soy sauce. Mix, but don't blend yet.
Add the remaining ingredients except the wheat gluten. Mix it around in the blender with a spatula before blending, then blend until completely smooth. This may take a little while (2 minutes or so).
Empty the liquid mixture into a large mixing bowl.
Add gluten and mix until evenly combined- you'll end up with a sticky, doughy concoction that is quite similar to seitan.
Grab 3/4 of a palm full of the dough to make each hot dog. If you need a certain amount of hotdogs, divide the dough up prior to rolling out each dog. You should end up with around dozen hotdogs. (this is very messy)
At this point you'll want to get a large pot of water boiling. Make sure you have a steamer insert. If you don't have one, you can use a metal collander- you'll just have to be a bit creative.
Now that the vegan dogs are rolled out, get some parchment paper to wrap each of them up seperately. Repeat the same action with aluminum foil twisting the ends lightly like a tootsie rool.
Arrange the now-wrapped hot dogs in your steamer insert with the seam side facing the water. Pack them in tightly so they don't burst. Stack them so that the rows alternate in direction (i.e. first row faces you and the wall, the second is parallel with the countertop).
Steam for 45 minutes. If you do have them stacked in rows, halfway through steaming flip the rows so they are both evenly steamed.
At this point, the dogs are ready to either be prepared for eating or frozen. Keep the aluminum foil on the dogs as you throw them in a freezer bag.
To cook for eating, preheat oven to 375 and cook for 25 minutes with aluminum foil and parchment paper still on, but opened to allow the steam out. You can also grill them (again, with the aluminum foil on)
Serving Size: Makes 12
Crumble the tofu into the blender, and add the water and soy sauce. Mix, but don't blend yet.
Add the remaining ingredients except the wheat gluten. Mix it around in the blender with a spatula before blending, then blend until completely smooth. This may take a little while (2 minutes or so).
Empty the liquid mixture into a large mixing bowl.
Add gluten and mix until evenly combined- you'll end up with a sticky, doughy concoction that is quite similar to seitan.
Grab 3/4 of a palm full of the dough to make each hot dog. If you need a certain amount of hotdogs, divide the dough up prior to rolling out each dog. You should end up with around dozen hotdogs. (this is very messy)
At this point you'll want to get a large pot of water boiling. Make sure you have a steamer insert. If you don't have one, you can use a metal collander- you'll just have to be a bit creative.
Now that the vegan dogs are rolled out, get some parchment paper to wrap each of them up seperately. Repeat the same action with aluminum foil twisting the ends lightly like a tootsie rool.
Arrange the now-wrapped hot dogs in your steamer insert with the seam side facing the water. Pack them in tightly so they don't burst. Stack them so that the rows alternate in direction (i.e. first row faces you and the wall, the second is parallel with the countertop).
Steam for 45 minutes. If you do have them stacked in rows, halfway through steaming flip the rows so they are both evenly steamed.
At this point, the dogs are ready to either be prepared for eating or frozen. Keep the aluminum foil on the dogs as you throw them in a freezer bag.
To cook for eating, preheat oven to 375 and cook for 25 minutes with aluminum foil and parchment paper still on, but opened to allow the steam out. You can also grill them (again, with the aluminum foil on)
Serving Size: Makes 12