Makes 8 hot dogs
Photo by V.K. Rees
These homemade vegan hot dogs taste way better than anything you can buy at the store, which is totally WILD considering how easy they are to make. The flavor is deep and smoky from the paprika, with a little garlic warmth and just enough sweetness to round everything out. The texture is firm without being rubbery and the skin gets a real satisfying snap when you bite into it. They pick up grill marks beautifully and take on a little char, which makes them taste like summer even if you are eating them in the middle of February.
They are also simple. You blend the ingredients, knead the dough for a minute, roll them into dogs, steam them, and cook them however you want. That is the whole thing. Once they are steamed and cooled, they are ready to pan fry, grill, or slice into baked beans. They work on the stovetop, they work on the grill, and they hold up under a mountain of toppings.
Vegan hot dogs are good for so many occasions. Wrap them in puff pastry for pigs in a blanket at a party, grill them outside, or just have a regular old hot dog night. I hope you already have a hot dog night in your life. If not, now is the time. Serve them with mustard and sauerkraut for the classic combo, or load them up however you like. My sister puts ketchup on hers, which is wrong, but she is my sister so what am I going to do.
A FEW TIPS FOR SEITAN HOT DOG MAKING
Measure your wheat gluten over a garbage can. Seriously. If it gets onto anything wet, or god forbid into your sink, it becomes the destroyer of sponges. You can also measure it over a paper towel or some such, just something to make it so that no water touches it. You’ve seen Gremlins.
Weigh the dough for even dogs. I give you instructions to divide the dough into 8 pieces, which works fine. But if you have a kitchen scale, weigh the whole ball and divide by 8. That way you get uniform hot dogs that cook at the same rate instead of one giant dog and one sad little runt.
Don’t use “environmentally friendly” parchment paper. This sounds mean, but the eco-friendly stuff can make the hot dogs stick and tear the skin. Regular old parchment gets you that smooth hot doggy skin you desire.
VEGAN HOT DOG FAQ:
What is vital wheat gluten? It’s the protein from wheat flour, and it’s what gives these hot dogs their meaty, chewy texture. You can find it in the baking aisle or the bulk section of most natural food stores. Bob’s Red Mill makes a widely available version.
Can I make these gluten-free? No, stop it. There are lots of gluten-free recipes on the site but this isn’t one. If you are nice and not mean to me, I may come up with a gluten-free hot dog that isn’t a carrot someday!
Can I make these ahead of time? Yes and you totally should. Steam them, let them cool, and store them in the fridge for up to 5 days. When you’re ready to eat, just grill or pan-fry them. They actually get better after a day in the fridge because the texture firms up.
Can I freeze them? For sure. Freeze the steamed and cooled dogs in a sealed bag for up to a month. Thaw in the fridge overnight and grill when you’re ready.
Can I skip the steaming and just bake them? Steaming is what gives them that smooth skin and snappy texture. Baking will work in a pinch but the result is drier and more sausage-like than hot-dog-like.
My dogs came out too soft. What happened? They probably need more steaming time, or they weren’t cooled completely before you unwrapped them. Make sure they’re very firm before you take them out, and let them cool all the way down. They continue to set as they cool.
What should I put on them? It’s your life! Mustard and sauerkraut is classic. Relish, diced onions, a little hot sauce. Go full Chicago style if you want.
Smoky Vegan Hot Dogs
Ingredients
- 6 ounces extra-firm silken tofu such as vacuum-packed Mori-Nu brand
- 1/4 cup ketchup
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1 1/2 cups plus 2 tablespoons vital wheat gluten
- 1/4 cup nutritional yeast flakes
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground white pepper
For serving
- 8 hot dog buns
- All the condiments mustard, sauerkraut, relish, ketchup if you must
Instructions
Make the hot dog mix:
- In a food processor fitted with a metal blade, puree the tofu, ketchup, broth, olive oil, and soy sauce until completely smooth, scraping down the sides with a rubber spatula to make sure you get everything.
- In a large bowl, mix together the vital wheat gluten, nutritional yeast, smoked paprika, onion powder, garlic powder, salt, and white pepper. Make a well in the center and add the tofu mixture. Use the rubber spatula to mix until well combined, and then use your hands to further knead the mixture until it’s a well-formed dough with a little spring to it.
Form and steam the dogs:
- Prepare your steaming apparatus. Have ready eight 10-inch squares of parchment and eight 10-inch sheets of aluminum foil.
- Divide the dough into 8 equal pieces. Roll each piece into a hot dog shape. Place a dog at the bottom of a square of parchment and roll it up. Then place it in a piece of foil and roll it up, this time, tightly sealing the ends like a Tootsie Roll. Repeat with the remaining dogs.
- Steam the hot dogs for about 40 minutes, until very firm. Let them cool completely before unwrapping.
Cook the dogs:
- Preheat a cast iron pan or skillet over medium heat with a little oil. Cook the dogs for about 3 minutes, turning them a few times, until browned on all sides.
- While you’re cooking them, toast the buns. You can do that in the oven, in the toaster or in another pan. Or don’t toast them if you prefer! Some people like that.
Serve!
- Serve in toasted hot dog buns with mustard and sauerkraut, or however you like them.
- Note: These are also great on the grill. Preheat your grill or grill pan over medium high and cook for about 3 minutes, turning once, until you get nice grill marks.
