Homemade Vegan Hot Dogs Recipes

VEGAN HOT DOGS

Steps:

• Add water, oil, ketchup soy sauce, salt, garlic powder, onion powder, paprika, and a handful of fresh basil to a saucepan and heat until it starts to boil, then turn off the heat and allow it to cool for about 15 minutes.
• Press a block (14 oz.) of tofu and crumble it into a food processor or blender, then remove the basil leaves from the broth and pour the broth into the food processor along with the tofu.
• Blend until it turns to a creamy thick liquid.
• Pour into a glass bowl.
• Add 1 cup of vital wheat gluten and mix well until a thick dough forms.
• Add another 1/2 cup of vital wheat gluten and knead it into the dough until all of the wheat gluten has been absorbed and no longer feels wet. (You may have to add an additional tablespoon or two of wheat gluten until the dough is firm enough to hold its shape.)
• Form the dough into the shape of hot dogs, and wrap them tightly in foil. (It will expand slightly, so make it a little smaller than what you want the final hot dog to look like.)
• Steam the wrapped hot dogs in a large pot with a steamer basket for 45 minutes. (You can also use a pressure cooker or Instant Pot. Cook under pressure for 35 minutes and then allow steam to release naturally.)
• Take them out of the pot with tongs and allow them to cool for about 10 minutes before opening the packets. (I always get too excited to see my hot dogs and get burnt with the steam when I open the foil too soon.)
• At this point, they are ready to eat, or you can grill, boil, or fry them. Serve them on a bun with mustard, ketchup, relish, vegan honey mustard, vegan chipotle mayo, vegan nacho cheese sauce, or any other toppings that you like.

VEGAN HOT DOGS

Steps:

• Open chili beans and reserve 2 tablespoons of the juice from the can and set aside. Then measure out 1/2 a cup of the beans and rinse and drain them and place in the food processor and pulse about 5 times to break the beans up. Save the rest of the beans to make chili dogs if you like, don't add them.
• Now add the rest of the ingredients, including the juice you reserved from the beans, to this and process until forms a dough.
• Separate the dough into an even 7 sections and roll them into hot dog shapes with your hands, approximately 5 inches long and 3/4 inch thick. Use the first one to gauge the size of the other ones. Create 7, 5 inch X 8 inch parchment paper sheets to roll the hot dogs inches Roll them up into the paper and pinch the ends shut. Place in a steamer for 45 minutes. You can make your own steamer if you don't have one by placing a stainless steel colander into a large pot with water in the bottom, and a lid on top. And you would cook them on medium to low heat. Bring water to a complete boil before placing the hot dogs in the colander. Make sure you don't put too much water in the bottom of the pot, so it doesn't wet the hot dogs.
• After cooking, let rest 10 minutes. If the hot dogs are stacked on top of each other, switch them around in the middle of cooking. Use the remaining beans for a chili dog.
• These hot dogs can be frozen and microwaved for 1 minute while still frozen to heat.
• Enjoy!

TROPICAL VEGAN HOT DOGS

Steps:

• Light a barbecue and wait until the coals are ashen, set a gas barbecue to medium or heat a griddle pan over a medium-high heat. To prepare the salsa, cook the pineapple, onion halves and the chilli for 5-10 mins, turning, until charred. Remove everything to a board and leave to cool, then chop the pineapple and veg (you can roughly or finely chop, depending on your preference). Tip into a bowl, season with salt, then stir in the lime juice and coriander. Set aside.
• Grill or griddle the frankfurters for 10-15 mins, turning until there are char marks on all sides and they begin to blister and sizzle. If you have space on the grill or in the griddle pan, toast the cut side of the buns at the same time. If not, do this after the frankfurters are cooked, but watch the buns carefully as they will be toasted in less than a minute.
• Serve the pineapple salsa in a bowl alongside the frankfurters, buns and sriracha and let everyone build their own dogs. Alternatively, stuff the buns with the frankfurters, spoon over the salsa and drizzle with the sriracha.

BALLPARK HOT DOGS (VEGAN)

Steps:

• Process soy sauce, oil, ketchup, garlic, onion, and brown sugar in blender until smooth. Slowly pour in water and blend until combined.
• Combine remaining ingredients in a mixing bowl.
• Add soy sauce mixture to the gluten mixture and stir with a wooden spoon until combined and a soft wet dough forms.
• Divide dough into 8 pieces and roll each piece into 6-inch log.
• Wrap each log tightly in aluminum foil (they will burst out while cooking if not wrapped tightly enough). Twist ends of foil to seal.
• Steam for 30 minutes.
• Unroll and enjoy!