Sometimes, a fat hot dog is all you fancy. We’ve all been there. It’s okay. Unless you want to go for a hotdog containing bits of animals you’d rather not know about – it’s time to veganify. There are a lot of different recipes out there, some using beans or veggies, which are great and taste really good. But to create the taste of a hot dog and a similar texture I’ve adapted this recipe from vegkitchen.com and fatfreevegan.com with pretty good results!
Its reeeally important that you wrap the sausages in greaseproof paper. Then you can easily remove them once they are cooked, and they don’t stick and become a huge mess. See the photo below. Not the most attractive looking thing – but it will look better. Just go with it! You must wrap them tightly so they don’t expand. The vital wheat gluten will expand if you give it the chance too.
The steaming of these sausages makes them lovely and soft. This is the difference between making a hot dog and a traditional sausage. Again I’ll mention wrapping them tightly – if you don’t they will expand and have completely different texture!
Once the dogs are steamed, all you need to do is brown them off. Grill, fry, bbq – the choice is yours! I chose to fry, purely because it was quick and I was hungry.
Once cooked, I served them in bread bun with pickles, fried onions and ketchup (and rosemary fries -because why not?!). I chose fresh french bread purely because I personally prefer it to hotdog buns, which always taste sugary to me? I think they add a lot in the processing. But choose whatever you like! Go with it. You do you.
- 250 g Tofu
- 2 tbsp Soy Sauce
- 2 tbsp Vegetable Oil
- 50 ml Water
- 1 Small Onion
- 2 Cloves Garlic
- 1 tsp Liquid Smoke
- ¼ tsp Worcester Sauce
- 150 g Vital Wheat Gluten
- 1 tsp Corn Flour
- 1 tbsp Plain Flour
- 1 tsp Smoked Paprika
- ½ tsp Sweetener or 1 ½ tsp Caster Sugar
- ½ tsp Salt
- ¾ tsp Ground Black Pepper
- 1 tsp Dried Coriander Leaves
- ½ tsp Mustard Powder
- 1 tsp Cumin
- 1 tsp Sage
- Add the tofu, onion, garlic cloves and all the wet ingredients to a food processor
- Blend until smooth
- Combine all the dry ingredients in a large mixing bowl
- Add blended ingredients to the dry ingredients and mix well
- Knead the mixture for 5 minuets
- Split the mixture into 8 pieces
- Roll each piece into hot dog shapes
- Wrap each hotdog in a piece of baking paper or non-stick parchment
- Then tightly wrap each hot dog in foil
- Place all the individually double wrapped hot dogs into a steamer
- Steam for 40 minutes
- Remove all the wrapping from the hot dogs
- Fry or grill until browned
- Serve hot in a bread bun with your favourite condiments and side dishes!
| Per Serving | 160 cals | 19.1 g protein | 7.4 g carbs | 6.2 g fat |