Summer wouldn’t be complete without the classic hot dog, but who says you need meat to enjoy this beloved treat? These vegan hot dogs are here to prove that you can savor all the smoky, savory goodness of a traditional hot dog while keeping it entirely plant-based. This recipe is a game-changer for cookouts, barbecues, or just a casual weeknight dinner.
What sets these vegan hot dogs apart is their surprisingly meaty texture and rich flavor, thanks to a blend of spices, vegetables, and a touch of liquid smoke.
The homemade sausage casings are surprisingly simple to make and offer a great bite that rivals any conventional hot dog. Whether you’re a seasoned vegan or just looking to add a bit more plant-based variety to your diet, these hot dogs are a tasty, satisfying option.
Perfectly grilled and topped with your favorite condiments, they bring all the fun of a classic hot dog, without the animal products. Give them a try and let me know how you customize your own!
Vegan Hot Dog Recipe
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.
Nutrition Value:
| Nutrition | Value |
|---|---|
| Calories | 164 kcal |
| Carbohydrates | 6 g |
| Protein | 22 g |
| Vitamin A | 182 IU |
| Vitamin C | 1 mg |
| Iron | 2 mg |
| Sugar | 1 g |
| Calcium | 99 mg |