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This image shows a platter of freshly grilled vegan hot dogs in soft buns, topped with mustard, ketchup, and relish, providing a satisfying and flavorful plant-based twist on the classic hot dog.

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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Snack
Cuisine American
Servings 8 people
Calories 164 kcal

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.
    This image shows a saucepan simmering a mixture of water, soy sauce, ketchup, fresh basil, and spices, creating a flavorful broth that will be used to blend with the tofu for the vegan hot dog dough.
  • 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.
    This image shows crumbled firm tofu being blended with the cooled flavorful broth in a food processor, creating a smooth and creamy base for the vegan hot dog dough.
  • 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.
    This image shows the thick tofu mixture in a glass bowl being combined with vital wheat gluten, gradually forming a firm and stretchy dough for shaping the vegan hot dogs.
  • 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.
    This image shows the vegan hot dog dough being shaped into hot dog forms, wrapped tightly in foil, and placed in a steamer basket for steaming until fully cooked and firm.
  • 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.
    This image shows grilled vegan hot dogs served in soft buns, topped with classic condiments like mustard, ketchup, and relish, ready to be enjoyed as a plant-based snack.

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.