Vegan Hot Dogs Recipes

VEGAN HOT DOGS [SEITAN DOGS]

Steps:

• Preheat the oven to 350 degrees F (if using the oven method) and tear 8 pieces of aluminum foil (and parchment paper if you prefer your foil doesn't touch your food) and set aside.
• Add the white beans to a mixing bowl and gently mash with a large fork or potato masher. (They don't need to be completely mashed, some chunkier pieces are fine.) Then add all remaining WET ingredients to the same bowl and mix well.
• Now add ALL the dry ingredients and begin mixing until mostly combined into a ball of dough. Then transfer to a cutting board or clean work surface to knead for approx. 1 minute, until you have a well combined mixture, but don't over knead.
• Divide into 8 pieces and roll each piece into a cylinder shape to make your vegan hot dogs. (Don't worry if it's lumpy, it will get smooth when you cook it.) Then wrap each of your seitan dogs with the parchment paper (if using) and the aluminum foil and twist the ends to secure them inside. (See process shots above for a visual.) Choose a cooking method below.

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.

CARROT DOGS

Steps:

• First, shape and boil your carrots: Bring a medium pot of water to a rolling boil. Peel the carrots and cut the ends off, so they are able to fit into the bun. We also like to use our peeler to round off the ends of the carrots, making them look more like hot dogs. Add them to the pot and boil for about 10 -15 minutes. The time will vary depending on the thickness of your carrots. When you can easily stick a fork in them (but before they're falling apart), they're ready. Remove carefully with tongs.
• While the carrots boil, make the marinade: In a shallow dish, whisk together all the ingredients. When ready, add your boiled carrots, cover, and set in the fridge to marinate for 24 hours.
• Finally, make and serve: Pull your dogs out of the fridge and heat a large cast iron skillet over medium-high heat. Add a Tbsp of refined coconut oil and allow it to melt (sub veg broth for oil-free). Add your carrots carefully along with 3 Tbsp of the marinade and sauté them for about 5 - 10 minutes, rolling them around often. You want the outsides to get a little charred, so it really looks like a hot dog. Serve your carrot dogs in buns immediately with ALL the toppings!
• Leftovers will keep in the fridge for up to 5 days. We suggest reheating them in a saute pan, covered, with a Tbsp or two of the marinade.

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!

VEGAN HOT DOGS

Steps:

• If using artichoke hearts and sun-dried tomatoes packed in oil, drain them on a few sheets of kitchen paper for a minute or two first to remove any excess oil.
• Add the first 6 ingredients (artichokes through paprika) to a food processor, along with a good pinch of salt and pepper, and blitz until well combined (it's okay if there are a few small lumps).
• Spray a baking tray with oil. Use clean hands to form the mixture into 4-6 long sausage shapes (they will expand slightly as they cook, so make them a tiny bit thinner than you would like), and place them on the baking tray. Spray the sausages with oil, and bake at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until firm and golden brown.

VEGAN HOT DOGS WITH HOMEMADE SEITAN SAUSAGES

Steps:

• In a large pan with canola oil, sautée the chopped onion and garlic cloves until soft. Add the cumin and fennel seeds. Let it cook further until the spices are toasted.
• In a food processor, add the chickpeas, onion-garlic-spices mixture, tomato paste, salt, thyme, smoked paprika, soy sauce, and sparkling water. Pulse until it's saucy. Then add the vital wheat gluten and pulse again until it comes together in a ball.
• Prepare a large pot (filled with a couple of inches of water) with a steaming basket and bring to high heat.
• Divide the seitan into 4 equal chunks. Roll and press the seitan into a sausage shape. Roll each sausage in parchment paper and aluminum foil. Twist the ends so that the seitan is completely closed off. Add the seitan sausages into the steaming basket and let them steam for about 40 minutes, flipping them after 20 minutes.
• Let them cool off a bit before removing the aluminum foil and parchment paper.
• Heat the sausages in a grill pan or contact grill for nice grill marks. Then add them into your hot dog buns, top with ketchup, pickles and fried onions and enjoy!

HOMEMADE VEGAN HOT DOGS

Steps:

• Add vegetable broth to a pan over medium heat.
• Add in lentils and cook until soft and no liquid remains, about 30 minutes.
• While that is cooking, make oat flour if needed by putting rolled oats into a food processor and blending until it's a fine powder. *Skip this step if using store bought oat flour.
• Chop your vegetables as directed.
• Put all remaining ingredients into a food processor, including the cooked lentils when done, and puree until everything is well blended.
• Refrigerate mixture for four hours, or overnight.
• Once mixture is chilled, scoop out the mixture into 4-6 equal size portions depending on how big you want.
• Roll the mixture into hot dog shaped forms. *Preferred method (see post for other options to doing this:Place a scoop onto a piece of wax paper and then, holding two sides, move the sides up and down until it molds into a long log, or hot dog shape. Helping mold when needed.
• Cook hot dogs in an air fryer at 350 degrees F for 15-20 minutes, very carefully flipping once halfway through. *See post for oven directions.
• Remove from heat and place on hot dog buns with your favorite toppings.

VEGAN HOT DOG

Steps:

• Heat the oil in a saucepan and cook the onion over medium-high heat for about 5 to 10 minutes or until golden brown.
• Add all the remaining ingredients, stir, cover, and cook over medium heat for 5 to 10 minutes or until the sauce thickens and the onion is soft. Set aside.
• Heat the extra virgin olive oil in a large skillet and then cook the vegan sausages over medium-high heat for about 1 to 2 minutes on each side or until golden brown. Set aside.
• Feel free to either eat your hot dog buns at room temperature or heat them instead. To do it, bake, grill, or toast them until they are warmed through and lightly crispy, or take a sheet of paper towel and lightly sprinkle it with a little bit of water, then wrap the buns in the moistened paper, and microwave for about 10 seconds. Cooking time may vary depending on the microwave you're using.
• Fill each bun with one vegan sausage. Top with 1 tbsp of sauerkraut, some onion sauce, and spicy brown mustard to taste.
• Feel free to customize them with this delicious vegan cheese.
• Serve your vegan hot dog plain or with side dishes like breakfast potatoes, vegan mashed potatoes, or even Buffalo cauliflower wings.
• Keep the leftover onion sauce in an airtight container in the fridge for 3-5 days.

BEST VEGAN HOT DOGS

Steps:

• Drain tofu wrap in layers of paper bowl squeeze out extra moisture with your hands. Break into chunks and add to food processor with rest of ingredients EXCEPT GLUTEN and process until smooth like a puree
• Now add vital wheat gluten evenly over the top and mix until just combined, it's ok if you see a bit of flour on top.
• Turn seitan dough onto counter and knead 20-25 times and form into a loaf. Slice loaf into 4 pieces. Portion each piece into 3-4 sections. Tear off 12-16 pieces of tin foil approximately 6 inches wide. Roll each piece of seitan into a sausage shape roughly the same length as s hot dog bun. Wrap each wiener in the tin foil by rolling up tootsie roll style and twisting the ends.
• Stack them in a steamer insert of a steamer pot. Trim the twisted ends slightly if needed to fit. Fill the base of the pot with water making sure it doesn't touch the steamer insert. Cover and steam for 30 minutes (I steam on medium heat) While they are cooking mix marinade ingredients in bowl
• When cool enough to handle unwrap them (at this point they are cooked and can be eaten) Add frankfurters to a large zip lock freezer bag with the marinade.
• Squeeze out excess air, seal bag and refrigerate for at least 2 hours or overnight for best flavour and texture.
• Remove from marinade. Pan fry or grill with little oil or microwave them! Enjoy in a hot dog bun with your favourite toppings. Makes 12 jumbo dogs or 16 regular size.
• Will keep covered in fridge with or without marinade for up to 5 days and freeze well also with or without the marinade. For step by step photos, Tips, FAQ, and serving suggestions see above post

VEGAN HOT DOGS RECIPE

Steps:

• To make the pepper topping, heat the oil and fry the onion for a few mins to soften. Add the peppers and cook for a few mins until they also soften.
• To make the pimped up salsa, stir the sriracha or chilli sauce, tomato and celery into the pot of ready made tomato salsa, then chill until needed.
• Cook the hot dogs over a hot barbecue or under the grill for a few mins, turning until warmed through.
• Pop the hot dogs into the rolls, spoon on the salsa and peppers. Drizzle over the ketchup or American mustard and serve.

VEGAN HOT DOG BUNS

Steps:

• In a large bowl, whisk together the flour, yeast, sugar and salt. Then, add in the water.
• Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
• Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
• Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place.
• Once doubled, roll out onto a lightly floured surface.
• Cut dough into 8 equal pieces. *We prefer to weigh the pieces on a scale so they are even.
• Grab a piece and fold the ends under shaping into a ball. Then roll the dough into a log.
• Place on a baking sheet and repeat with remaining pieces. Place dough logs in a line approximately 1 inch apart. *This is so that when they grow and cook they touch and separate just like store bought.
• Cover with a damp towel. (not soaking wet but damp)
• Let sit for 60-90 minutes in a warm, draft free place or until doubled in size again.
• Remove towel and brush with half the vegan butter across each.
• Bake at 375 degrees for 25-35 minutes.
• Remove from oven and brush with more vegan butter.
• Carefully slice in half but not all the way through and use however you would normally use hot dog buns.

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!

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.