Gluten Free Vegan Hotdogs

To my gluten free friends. This gluten free hotdogs have a wonderful texture and flavor. This recipe was adapted from PlantBasedInstantPot by Kathy Hester.

Yield: makes 7 hotdogs 70g/2.5oz each

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, 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

Instructions

  1. Chop each of the vegetables very small. A food processor with S blade or Tupperware Chopper can work well for this.
  2. 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)
  3. Add the dry ingredients to a small mixing bowl, mix well to combine and set aside.
  4. Add the cooked vegetables to a large mixing bowl, mash them and allow them to cool.
  5. 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.
  6. If the dough is sticky, be prepared to add a sprinkle of rice flour.
  7. Divide dough into 7-8 hotdogs, which is about 1/3 cup dough.

Shaping and Wrapping the Hotdogs

  • Prepare the foil and parchment paper that the hotdogs 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 hotdog. To have the hotdogs 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 hotdog. To have hotdogs fit in the Instant Pot be careful that the width of a foil wrapped hotdog doesn’t exceed the width of the pot.
  • Wrap each hotdog 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 hotdogs 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.

Notes

When making these hotdogs I found it very important to control the moisture content otherwise the dough will be too wet, which will result in the hotdogs turning out doughy. With being familiar with waterless cookware I found it best to cook the vegetables without any water.

  • Waterless cookware is not necessary, any good quality cookware, with a tight fitting lid and low heat will work. There is no need to add water as the vegetables have enough moisture in them to produce steam for them to cook. It does take a little more time, (about 25 – 35 minutes) but with the end result is no soggy vegetables and more flavor.
  • Avoid peeking to prevent moisture loss.
  • If vegetables are stuck to the bottom of the pot, put the lid back on the pot and remove it from the heat. Allow the vegetables to cool completely. (about 15-20 minutes) In doing this, the remaining moisture in the vegetables will produce steam which will deglaze the pot. With deglazing it will add additional flavor.