
Homemade Vegan Hot Dogs
These delicious homemade vegan hot dogs are gluten-free and made without seitan, offering a fantastic plant-based alternative for any BBQ. They are flavorful and a hit for all ages, perfect with your favorite toppings.
Instructions
- 1
In a pan over medium heat, add vegetable broth (1 cup).
- 2
Stir in dried lentils (0.5 cup) and cook for minutes (30) until soft and liquid is absorbed.
- 3
If using [rolled oats], blend rolled oats (1.5 cups) in a food processor until it forms a fine powder. (Skip if using oat flour (1.5 cups)).
- 4
Chop red onion (0.5 large) and carrot (0.5 large).
- 5
Combine the cooked [lentils], chopped [red onion], chopped [carrot], flax (1 tbsp), of lemon (0.5 juice), baby spinach (1 cup), tomato paste (1 tbsp), garlic (2 cloves), oat flour (1.5 cups), vegan worcestershire sauce (1 tbsp), italian seasoning (0.5 tbsp), liquid smoke (0.5 tsp), cumin (0.5 tsp), mustard powder (0.5 tsp), smoked paprika (0.5 tsp), black pepper (0.25 tsp), dried marjoram (0.125 tsp), celery salt (0.125 tsp), and nutmeg (1 pinch) in a food processor and puree until well blended.
- 6
Refrigerate the mixture for minutes (240), or overnight.
- 7
Once chilled, divide the mixture into 4-6 equal portions.
- 8
Roll each portion into a hot dog shape. For best results, place a scoop onto wax paper, hold both sides, and move up and down to form a log shape, assisting as needed.
- 9
Cook in an air fryer at 350°F (175°C) for minutes (15), flipping halfway through. (Alternatively, bake in a well-greased oven at 350°F (175°C) for 23-27 minutes, flipping halfway. Let cool slightly if sticking occurs before flipping.)
- 10
Serve hot on [hot dog buns] with your favorite toppings.
Nutrition Facts
Per portion
Macronutrients
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