These vegan hot dogs have a wonderful flavor and texture which makes them reminiscent of the hot dogs we grew up with. With no animal products, and free from cholesterol, unwanted additives and preservatives, what’s not to love!
Yield: 8 hot dogs, about 70 g/2½ oz each
Dry Ingredients
- 1 1/3 cup vital wheat gluten
- 2 tsp onion powder
- 1 tsp coriander
- ¾ paprika
- ¾ tsp dry mustard powder
- ¾ tsp cornstarch
- ½ tsp garlic powder
- ½ tsp poultry seasoning
- ½ tsp nutmeg
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp mushroom powder, optional
- 1 tsp beet powder, optional
- 1/8 tsp chili chipotle or cayenne, optional
Wet Ingredients
- 1 cup water
- ½ cup/2 oz raw cashews
- 2 Tbsp ketchup
- 2 Tbsp soy sauce
- 1 Tbsp liquid smoke
Instructions
- In a small bowl whisk together the dry ingredients and set aside.
- Add wet ingredients to blender and blend until smooth. Pour and scrape the contents into a large bowl. Add the dry ingredients and stir to form a dough ball.
- Divide the dough into 10 equal pieces. (about 70 g/2½ oz)
- On a clean dry counter roll each portion of dough into the shape of a hot dog. (6″/15 cm long)
- Wrap each hot dog as snug as possible in the prepared parchment paper/foil. (For more details, see The Wrapper section below). Twist the ends of the foil similar to a tootsie roll.
- Once these are rolled, you are ready to cook them; see instructions below to use either an Instant Pot or a Steamer Pot.
- Once cooked and cooled, keep these wrapped in their original wrapper and keep in fridge for 5 days or freeze for up to 5 months.
The Wrappers
Wrapping the hot dogs will ensure they hold their shape and locks the moisture in. We do this by using aluminum foil. If you are concerned about aluminum foil touching your food then lay a piece of parchment paper on top of the aluminum foil before you wrap each hot dog.
- Cut foil into pieces 9″x6″/23×16 cm
- Cut parchment paper into pieces 7″x4″/18 x10cm
How to Cook
Instant Pot
- Place a flat steamer rack to Instant Pot then add enough water to cover the bottom but not so much that the hot dogs are sitting in the water.
- Stack the hot dogs in a crisscross pattern to allow circulation around them. If the hot dogs are too wide to fit into the pot you may need to snip the foil ends to shorten them.
- Select manual pressure then set timer for 40 minutes. Let pressure drop on its own. Leave the hot dogs in their wrappers until ready to eat or reheat and serve.
Steam Pot
- You will need a large pot with lid and a flat steamer rack. Add water to the pot while making sure the water won’t be touching the hot dogs. Stack the hot dogs in a crisscross pattern to allow circulation around them. If the hot dogs are too wide to fit into the pot you may need to snip the foil ends to shorten them.
- Cover with lid and steam for 40 minutes. Start timing when the water comes to a full rolling boil.
- If the steamer is running dry, have boiling water ready to add as needed. Leave the hot dogs in their wrappers until ready to eat or reheat and serve.