Yield: makes 7 hot dogs 70g/2.5oz each
To my gluten free friends. This gluten free veggie dog has a wonderful texture and flavor. This recipe was adapted from PlantBasedInstantPot by Kathy Hester.
- 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
- ¼ cup brown rice flour, plus more as needed
- 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
- Chop each of the vegetables very small. A food processor with S blade or Tupperware Chopper can work well for this.
- Add the vegetables to a good quality pot with a tight fitting lid. Do not add water. Cook on low until vegetables are soft. Allow 25 to 35 minutes. (see notes below)
- Add the dry ingredients to a small mixing bowl, mix well to combine and set aside.
- Add the cooked vegetables to a large mixing bowl, mash them and allow them to cool.
- Add about a third of the dry ingredients to the mashed vegetables. Mix well and add a bit more. Again, mix well and continue adding and mixing until all the dry ingredints are used up. The dough will be very thick. Using your hands makes it easier.
- If the dough is sticky, be prepared to add a sprinkle of rice flour.
- Divide dough into 7-8 veggie dogs, which is about 1/3 cup dough.
Shaping and Wrapping the Veggie Dogs
- 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. Cut parchment paper into pieces about 18cm x 10cm 7”x4”. Cut the foil into pieces about 23cm x 16cm/9”x6”.
- Roll each portion of dough into the shape of a veggie dog. To have veggie dogs fit in the Instant Pot be careful that the width of a foil wrapped veggie dog doesn’t exceed the width of the pot.
- Wrap each veggie dog as snug as possible. Twist the ends of the foil similar to a tootsie roll.
- Add a flat steamer rack to Instant Pot then add 1½ cups water taking care that the water won’t touch the veggie dogs while they are cooking. Set to manual pressure for 35 minutes. Let pressure drop on its own.
- Once cooked these can be grilled to make them look more authentic.
- These are freezer friendly. To prevent freezer burn I freeze them in their wrappers.
When making these veggie dogs I found it important to control the moisture content otherwise the dough can be too wet which will result in the veggie dogs being too moist.
- When cooking with good quality cookware, a tight fitting lid and low heat there is no need to add water as the vegetables have enough moisture in them to produce steam for them to cook.
- Avoid peeking to prevent moisture loss.
- When checking on the vegetables if any are stuck to the bottom of the pot, allow the vegetables to cool with the lid on as this will allow the steam which is produced to deglaze the pot. With deglazing it will add additional flavor.