Vegan Hot Dog Recipe
A delicious vegan hot dog made from marinated carrots or tofu, grilled to perfection and served in a soft bun. Topped with classic condiments like mustard, ketchup, and relish, it’s a satisfying and flavorful plant-based twist on a favorite.
Equipment
- Food processor or blender
- Steamer Basket
Ingredients
- 14 oz firm tofu drained and pressed
- 1 cup water
- 2 tbsp oil
- 1 tsp paprika
- 1 tbsp soy sauce
- 1 tsp salt
- 2 tbsp ketchup
- 1 1/2 cup vital wheat gluten
- 1 tsp garlic powder
- 1/2 tbsp onion powder
- 1/4 cup fresh basil leaves
Instructions
- In a saucepan, combine water, oil, ketchup, soy sauce, salt, garlic powder, onion powder, paprika, and fresh basil.
- Heat until boiling, then remove from heat and let it cool for 15 minutes.
- Press a 14 oz. block of tofu, crumble it into a food processor and remove the basil from the broth.
- Pour the cooled broth over the tofu, blending until smooth and creamy.
- Transfer to a glass bowl and mix in 1 cup of vital wheat gluten until a thick dough forms.
- Gradually knead in another 1/2 cup of vital wheat gluten until the dough is firm and holds its shape, adding more if needed.
- Shape the dough into hot dog forms and wrap tightly in foil, allowing some room for expansion.
- Steam in a pot with a steamer basket for 45 minutes, or use a pressure cooker/Instant Pot for 35 minutes with natural release.
- Remove with tongs and let cool for 10 minutes before unwrapping.
- The hot dogs are ready to eat or can be grilled, boiled, or fried.
- Serve with your favorite toppings like mustard, ketchup, or vegan sauces.
Notes
- Knead the seitan for 30-60 seconds, just until the gluten flour is fully incorporated, forming a slightly firmer dough than bread.
- To achieve perfectly shaped hot dogs, wrap the dough in plastic wrap, let it rest for 30 minutes, then remove the plastic and wrap it in foil.
- If you prefer not to have foil touch your food, wrap the hot dogs in parchment paper first, then cover with foil.