Yield: makes 7 hot dogs 70g/2.5oz each
To my gluten free friends. I think you are going to be very happy with the texture and flavor of this hotdog. Please note, my instructions are different, than in the original recipe, because I left out the water when cooking the vegetables. Aside from leaving out the water, the ingredient list is the same, however I cut the recipe in half. The original recipe by Kathy Hester from PlantBasedInstantPot can be found here.
Vegetable Ingredients
- 1 cup/6oz Idaho potatoes, peeled and chopped fine
- ¾ cup/4oz red beet, peeled and chopped fine
- ½ cup/3oz, carrot peeled and chopped fine
- ½ cup/3oz orange sweet potato peeled and chopped fine
Dry Ingredients
- ¼ cup brown rice flour
- ¼ cup teff flour
- ¼ cup oat flour
- ¼ cup tapioca starch can use potato starch or arrowroot
- 2 Tbsp nutritional yeast
- 1 tsp salt
- 1 tsp marjoram
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground coriander
- ½ tsp smoked paprika
Instructions
- Chop each of the vegetables very small. I found the Tupperware Chopper perfect for this. These will be slow cooked, without water in a heavy pot with a tight-fitting lid. You do not want wet vegetables for the dough. Layer in the pot the beets, carrots, sweet potatoes and the russet potatoes. Cook on medium low to steam roast the vegetables. Allow 25 to 35 minutes.
- While vegetables are cooking, measure and mix all the dry ingredients.
- After the vegetables are cooked, remove pot from heat. Mix and mash the vegetables and allow them to cool. If any vegetables are stuck to the bottom of the pot, allow the vegetables to cool with the lid on as this will allow steam to form and this will deglaze the pan. If the pan needs to deglaze this will add extra flavor.
- Once cooled, add cooked veggies to a mixing bowl.
- Add about a third of the flour mixture to the mashed vegetables. Mix well and add a bit more flour. Again, mix well and continue adding and mixing until all the flour is used up. Using your hands to mix makes the this task easier. After all the flour is incorporated you will have a very thick dough.
- If the dough is sticky, be prepared to sprinkle extra rice flour.
- Divide dough into 7-8 veggie dogs, which is about 1/3 cup dough.
Shaping and Wrapping the Veggie Dogs
- Before getting started prepare the foil and parchment paper that each veggie dog will be wrapped in. Parchment paper is not a requirement however if you are concerned about aluminum touching your food you will need to lay a piece of parchment paper onto the aluminum foil as you wrap each veggie dog. To have the veggie dogs hold their shape, these will be wrapped like a tootsie roll. Depending on the size you make the veggie doges this recipe makes about 7 veggie dogs. I make mine between 60-70g/2-2½ oz each. Cut parchment paper into pieces about 18cm x 10cm 7”x4”. Cut the foil into pieces about 23cm x 16cm/9”x6”.
- On a clean dry counter roll each portion of dough into the shape of a veggie dog. To have veggie dogs fit in the Instant Pot do not exceed the width of the pot.
- Wrap each veggie dog as snug as possible in the prepared parchment paper/foil. Twist the ends of the foil similar to a tootsie roll.
- Add a flat steamer rack to Instant Pot then add 1½ cups water. Be sure the water will not touch the veggie dogs while they are cooking. Set to manual pressure for 35 minutes. Let pressure drop on its own. This will take about 15 – 20 minutes.
- For optimal texture allow veggie dogs to cool completely. If desired, these can be grilled to make them look more authentic.
- These are freezer friendly.