Best Veggie Garden Hot Dogs Recipes

HOMEMADE VEGGIE DOGS

Steps:

• Put the onion and garlic into a food processor and pulse to chop finely. Heat a small non-stick skillet. Add onion and garlic and cook until onion is softened, about 3 minutes. Transfer onion mixture back to food processor.
• Add the pinto beans, water, coconut aminos or soy sauce, tomato paste, and all seasonings to the food processor. Blend until it's a thin paste.
• Combine remaining ingredients (gluten, oatmeal, yeast, and flax) in a large mixing bowl. Add the contents of the food processor and stir until combined. If it seems that there's not enough moisture, add another tablespoon or two of water. Knead in the bowl for about two minutes until a heavy gluten "dough" is formed.
• Cut off 8 pieces of aluminum foil or parchment paper, each about 6 inches long. Divide the gluten into 8 equal pieces. Place a piece of foil or parchment on the counter. Roll a piece of gluten between the palms of your hands until it's about the size and shape of a hot dog. Place it on the foil/paper and roll up. Roll the tube back and forth, pressing lightly with your hands, to give it an even shape, and then twist the ends closed. Repeat with the remaining gluten to form 8 veggie hot dogs.
• Set up a steamer in a pot and add enough water to come just below the bottom of the steamer. Begin heating the water. Place all the veggie dogs in the steamer, cover, and steam for 45 minutes. Remove from heat and allow to cool slightly before unwrapping. Store the veggie dogs in a covered container in the refrigerator. Warm gently in a frying pan or microwave or on a grill before serving.

HOMEMADE VEGAN HOT DOGS

Steps:

• Add vegetable broth to a pan over medium heat.
• Add in lentils and cook until soft and no liquid remains, about 30 minutes.
• While that is cooking, make oat flour if needed by putting rolled oats into a food processor and blending until it's a fine powder. *Skip this step if using store bought oat flour.
• Chop your vegetables as directed.
• Put all remaining ingredients into a food processor, including the cooked lentils when done, and puree until everything is well blended.
• Refrigerate mixture for four hours, or overnight.
• Once mixture is chilled, scoop out the mixture into 4-6 equal size portions depending on how big you want.
• Roll the mixture into hot dog shaped forms. *Preferred method (see post for other options to doing this:Place a scoop onto a piece of wax paper and then, holding two sides, move the sides up and down until it molds into a long log, or hot dog shape. Helping mold when needed.
• Cook hot dogs in an air fryer at 350 degrees F for 15-20 minutes, very carefully flipping once halfway through. *See post for oven directions.
• Remove from heat and place on hot dog buns with your favorite toppings.

VEGAN HOT DOGS

Steps:

• Add water, oil, ketchup soy sauce, salt, garlic powder, onion powder, paprika, and a handful of fresh basil to a saucepan and heat until it starts to boil, then turn off the heat and allow it to cool for about 15 minutes.
• Press a block (14 oz.) of tofu and crumble it into a food processor or blender, then remove the basil leaves from the broth and pour the broth into the food processor along with the tofu.
• Blend until it turns to a creamy thick liquid.
• Pour into a glass bowl.
• Add 1 cup of vital wheat gluten and mix well until a thick dough forms.
• Add another 1/2 cup of vital wheat gluten and knead it into the dough until all of the wheat gluten has been absorbed and no longer feels wet. (You may have to add an additional tablespoon or two of wheat gluten until the dough is firm enough to hold its shape.)
• Form the dough into the shape of hot dogs, and wrap them tightly in foil. (It will expand slightly, so make it a little smaller than what you want the final hot dog to look like.)
• Steam the wrapped hot dogs in a large pot with a steamer basket for 45 minutes. (You can also use a pressure cooker or Instant Pot. Cook under pressure for 35 minutes and then allow steam to release naturally.)
• Take them out of the pot with tongs and allow them to cool for about 10 minutes before opening the packets. (I always get too excited to see my hot dogs and get burnt with the steam when I open the foil too soon.)
• At this point, they are ready to eat, or you can grill, boil, or fry them. Serve them on a bun with mustard, ketchup, relish, vegan honey mustard, vegan chipotle mayo, vegan nacho cheese sauce, or any other toppings that you like.

NEW ENGLAND STYLE HOT DOG ROLLS/BUNS (FOR LOBSTER ROLLS ETC.)

Steps:

• Combine the yeast and sugar with 1/4 cup of the warm water in a large bowl, or in the bowl of an electric mixer. Let stand for 5-10 minutes until the mixture becomes frothy. This allows the yeast to "bloom.".
• Add the salt and flour.
• Lightly beat 2 of the eggs with the milk and add this mixture to the bowl.
• Melt 3 tablespoons of the butter, and add this as well.
• Have the remaining 1/4 cup warm water ready.
• If you are mixing by hand, add some of the water and begin to mix, adding the water as needed.
• If using an electric mixer, attach the dough hook and jog the machine (turn it on and off) until the dough begins to form. This prevents the flour from jumping out of the mixing bowl.
• Add the remaining warm water as needed. The dough usually takes the full amount.
• When a soft dough has formed, knead for 5 minutes by machine, or about 8 minutes by hand.
• This is a soft bread and does not require as much kneading as chewier types. The finished dough should be soft but dense, and should not be sticky.
• Shape the dough into a ball and lightly oil it with the salad oil. Place it in a large bowl.
• Cover with plastic wrap or a slightly damp towel, and let rise in a warm place for about 1 hour, until doubled in bulk.
• Punch the dough down and move to a work surface. Lightly dust the work surface with flour.
• Shape the dough into a square.
• Using a knife, cut the dough into 13 equal pieces. This is best done by cutting 12 pieces and using scraps to make the thirteenth. If there is not enough dough for the thirteenth piece steal a little pinch off the others.
• With the remaining 1 tablespoon butter, lightly grease a baking sheet that is at least 15" long.
• Shape the dough into uniform 7" long tubular pieces, (or buy a New England Hot Dog Roll pan from the site above). It is important that all the pieces be the same length.
• Place the tube in a line, side by side, down the center of the baking sheet, leaving a 1/2" gap between them.
• Put the pan in a warm place, and let rise a second time.
• Prepare a thick egg wash by mixing the remaining egg with 2 tablespoons water.
• After 15-20 minutes, the tubes of dough will have risen enough that they will be touching.
• Generously brush the tubes with egg wash, return the pan to the warm spot, and let the dough rise until almost doubled in size, 10-15 minutes.
• Preheat the oven to 350°F.
• Place the buns in the oven, and bake for about 30 minutes, until deep golden brown.
• Let the buns cool on the baking sheet for at least 15 minutes, then run a spatula under them to make sure they are not sticking to the pan.
• Using 1 or 2 spatulas, carefully lift the baked dough in one piece onto a rack to cool. It is crucial that you NOT let the buns break or tear apart.
• After 1 hour, when the baked dough is completely cooled, move it in one piece to a cutting board.
• Using a serrated knife, slice down the center of each tube. You will lose half a tube on each end (which is why you need 13 tubes to make 12 buns). The place where the tubes met is now the center of each bun.
• They will open naturally when it comes time to stuff them, but you can make a small incision to ensure that this happens.
• Wrap the buns in plastic wrap until ready to use. If you do not intend to use all 12 buns, freeze the extras, and defrost when needed.
• Note:.
• To infuse the dough with the delicate flavor of saffron, chop 1 teaspoon saffron threads and add to 1/4 cup water in a small pan.
• Bring the mixture to a boil over med-high heat, then remove from the heat.
• Let cool to lukewarm, and substitute for the 1/4 cup water added for mixing.
• Since the dough will be golden to start with, look for a dark brown top before removing from the oven.