Vegan Hot Dogs
Ingredients
- 1 cup cooked black beans drained and rinsed
- 1 cup cooked brown rice
- 1/2 cup finely chopped onion
- 1/2 cup breadcrumbs gluten free if needed
- 1/4 cup vital wheat gluten
- 2 tablespoons soy sauce or tamari for gluten free
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon liquid smoke optional
- Hot dog buns and toppings of choice e.g., mustard, ketchup, relish, onions
Instructions
Prepare the Mixture:
- In a large bowl, mash black beans with a fork or potato masher until mostly smooth.
- Add cooked brown rice, chopped onion, breadcrumbs, vital wheat gluten, soy sauce, tomato paste, olive oil, smoked paprika, garlic powder, onion powder, cumin, black pepper, and liquid smoke (if using).
Mix and Knead:
- Mix the ingredients until well combined. Knead the mixture for 2-3 minutes to activate the gluten. The mixture should hold together but not be too sticky.
Shape the Hot Dogs:
- Divide the mixture into 6-8 equal portions. Shape each portion into a hot dog form, about 6 inches long.
Steam the Hot Dogs:
- Wrap each hot dog tightly in aluminum foil, twisting the ends to secure.
- Place the wrapped hot dogs in a steamer basket over boiling water. Steam for 30 minutes.
Grill or Sauté (Optional):
- For a classic grilled flavor, unwrap the steamed hot dogs and grill them for 2-3 minutes per side, or sauté in a skillet until lightly browned.
Serve:
- Serve in hot dog buns with your favorite vegan toppings such as mustard, ketchup, relish, or sautéed onions.
Notes
- Storage: Store cooked hot dogs in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat by steaming or grilling.
- Gluten Free Option: Omit vital wheat gluten and increase breadcrumbs, but note the texture will be less firm.
- Serving Suggestion: Serve with a side of potato chips or a fresh garden salad for a complete meal.
