Homemade Veggie Dogs Recipes

HOMEMADE VEGGIE DOGS

Steps:

• Put the onion and garlic into a food processor and pulse to chop finely. Heat a small non-stick skillet. Add onion and garlic and cook until onion is softened, about 3 minutes. Transfer onion mixture back to food processor.
• Add the pinto beans, water, coconut aminos or soy sauce, tomato paste, and all seasonings to the food processor. Blend until it's a thin paste.
• Combine remaining ingredients (gluten, oatmeal, yeast, and flax) in a large mixing bowl. Add the contents of the food processor and stir until combined. If it seems that there's not enough moisture, add another tablespoon or two of water. Knead in the bowl for about two minutes until a heavy gluten "dough" is formed.
• Cut off 8 pieces of aluminum foil or parchment paper, each about 6 inches long. Divide the gluten into 8 equal pieces. Place a piece of foil or parchment on the counter. Roll a piece of gluten between the palms of your hands until it's about the size and shape of a hot dog. Place it on the foil/paper and roll up. Roll the tube back and forth, pressing lightly with your hands, to give it an even shape, and then twist the ends closed. Repeat with the remaining gluten to form 8 veggie hot dogs.
• Set up a steamer in a pot and add enough water to come just below the bottom of the steamer. Begin heating the water. Place all the veggie dogs in the steamer, cover, and steam for 45 minutes. Remove from heat and allow to cool slightly before unwrapping. Store the veggie dogs in a covered container in the refrigerator. Warm gently in a frying pan or microwave or on a grill before serving.

VEGGIE DOGS WITH MUSHROOMS AND GIARDINIERA MAYO

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a medium skillet over medium-high heat. When the oil is hot, add the mushrooms. Let the mushrooms sit in the pan, without stirring, until they release liquid and begin to brown around the edges, 3 to 4 minutes. Cook, stirring, until the mushrooms brown all over, 4 to 5 minutes longer. Stir in the garlic and rosemary and season with salt and pepper. Cook for 30 seconds, or until the garlic and rosemary become fragrant.
• Remove the pan from the heat and let the mushrooms sit in the pan 1 to 2 minutes more (this will continue to cook the garlic without browning the rosemary). Transfer the mushrooms to a serving bowl.
• Meanwhile, combine the mayonnaise, giardiniera and giardiniera liquid in a blender and blend on high until smooth. Taste and season with salt, if needed. Transfer to a serving bowl or spoon the mixture into a squeeze bottle for a fun presentation.
• Place the veggie dogs on a baking sheet and bake until heated through and beginning to brown on the bottoms, about 10 minutes, flipping once about halfway through the cooking time.
• Open the buns and place 1 slice of provolone in each bun, making sure the cheese lies flat (not folded). Place on the baking sheet with the dogs for the last 2 minutes of cooking to melt the cheese.
• To serve, place a veggie dog in a bun with melted cheese and top with mushrooms and giardiniera mayo.

HOMEMADE DOG FOOD WITH MEAT AND VEGETABLES

Steps:

• Place sweet potatoes in a large Dutch oven filled 3/4-full with water. Bring to a boil and cook for 10 minutes. Add chuck roast and bison to the pot and cook until meat is no longer pink, 10 to 12 minutes.
• Add carrots, peas, green beans, and spinach to the pot and cook over medium heat for 15 minutes. Add oats and stir until mixture has thickened, 5 to 7 minutes. Stir in pumpkin and olive oil; remove from heat and let cool a bit, 5 to 10 minutes. Transfer roast to a plate and dice meat; return to mixture.
• Use a potato masher to mash up mixture to a mushy consistency. Let mixture cool sufficiently, about 30 minutes. Place into resealable containers and freeze.

HOMEMADE DOG FOOD

Steps:

• Place the water, ground turkey, rice, and rosemary into a large Dutch oven. Stir until the ground turkey is broken up and evenly distributed throughout the mixture; bring to a boil over high heat, then reduce heat to low and simmer for 20 minutes. Add the frozen vegetables, and cook for an additional 5 minutes. Remove from heat and cool. Refrigerate until using.