That’s right, I made vegan hot dogs. I was SO proud of myself I ran outside jumping up and down with pride to meet Kyle.
“Guess what I did, guess what I did?!”
*hop*
*hop*
*hop*
I then demanded he hurry up and make himself a dog and get to work on chowing!
I saw the seitan dogs on (never home)maker and was utterly intrigued by the idea. I got to work and switched up a few ingredients but pretty much followed the recipe.
I made some oatmeal dill buns to go with the dogs, too! There isn’t a recipe for those because, well, the dough they were made from was a mistake. I had wanted to make a loaf of bread for our security officer at the bank but I wasn’t sure that the variation I tried would work after my first loaf turned out a little gummy. I’m ok with slightly gummy bread so I just whipped up a different batch for him and kept the “oatmealy goop” for myself! Well the “goop” turned out well for the buns but I won’t make them again the same way!
The first round of dogs had a topping of a chunky pickle relish, brown mustard and sriracha (served with a side of roasted kale chips). The second round with spicy italian giardiniera and tomato paste for a completely different flavor!
I couldn’t get over the texture of these vegan dogs – so incredibly similar to a normal grilled sausage! I will definitely make these again (and spicier) during grilling season!
Vegan Hot Dogs (adapted from (never home)maker – makes 6 dogs)
1 1/4 cup plus 2 tablespoons vital wheat gluten
2 tablespoons buckwheat flour
2 tablespoons nutritional yeast
1/2 teaspoon salt
2 teaspoons paprika
2 teaspoons black pepper
3/4 cup plus 2 teaspoons cold water
4 teaspoons tomato paste
2 cloves garlic
2 teaspoons olive oil
1 tablespoon adobo sauce (I added this after the fact since the “dough” was a bit dry. Water would work, too)
Preheat oven to 325 degrees. Prepare 6 pieces of aluminum foil and set aside.
Mix gluten, flour, nutritional yeast, salt, pepper and paprika in a large bowl. Set aside. In a blender, combine water, tomato paste, garlic, olive oil and adobo (or water) and puree until smooth. Make a well in the dry ingredients and slowly pour in puree. I started out mixing with a small spoon and continued on with my hands, kneading until the color was uniform. Split into 6 portions and form into hot dog shapes. This takes a lot of muscle and pounding but, trust me, it’s worth it!
Place your dogs on your foil wrappers and wrap them snug as bugs in rugs! Twist up the ends of the foil and place on a cookie sheet.
Bake 25-30 minutes or until they start to feel a bit springy. (Never home)maker warns not to over bake them or they’ll be too stiff.
Serve on buns and top with whatever your heart desires! Maybe some homemade ketchup!
Mmmmm!
