Vegan hot dog with sweet potato fries
These vegan hot dogs are smoky, savory, and perfect for topping with chili, slaw, or your favorite hot dog fixings.
My husband says they remind him of street vendor hot dogs, so make of that what you will. 😊 All I know is I have yet to make a batch that doesn’t disappear quickly!
Classic Campground Dogs
Equipment
- Food processor
- Pressure cooker
Ingredients
- 1 can chickpeas
- 1/4 cup aquafaba
- 1/2 Tbsp garlic powder
- 1/2 Tbsp onion powder
- 1 Tbsp smoked paprika
- 2 Tbsp tomato paste
- 2 Tbsp tahini
- 1 tsp lactic acid
- 1 tsp better than bouillon vegetable
- 1 tsp liquid smoke
- 1 cup (120 grams) vital wheat gluten
Instructions
- Drain the chickpeas, reserving 1/4 cup of the liquid.
- Add all ingredients except wheat gluten to a food processor and blend until smooth. Add the wheat gluten to the food processor and blend for two minutes. The end result should be a stiff, smooth dough.
- Separate the dough into eight equal pieces and shape into hot dogs.
- Wrap each one tightly in foil. (Wrap in parchment paper first if you don't want foil touching the hot dogs during cooking.)
- Steam in a pressure cooker for one hour. Enjoy!
Tried this recipe?Let us know how it was!