Vegan Hot Dogs [Seitan Dogs]
User Reviews
5
26 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
8 Seitan Dogs
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Calories
179 kcal
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Course
Main Course
Vegan Hot Dogs [Seitan Dogs]
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These vegan hot dogs are made from a seitan dough combining cannellini beans, vegetable broth, soy sauce, tomato paste, spices, and vital wheat gluten. The dough is kneaded briefly, shaped into sausages, wrapped in foil, and cooked to develop a firm but tender texture. They can be enjoyed with typical hot dog toppings and buns.
Description
The Vegan Hot Dogs recipe uses a wet mixture of mashed cannellini beans, broth, soy sauce, tomato paste, maple syrup, and vinegar combined with dry ingredients including vital wheat gluten and a blend of onion powder, garlic powder, smoked paprika, and other spices. The mixture is kneaded just until combined, then divided into sausage shapes. Wrapping each in foil (with optional parchment paper) ensures even steaming or baking.
After cooking, the seitan dogs develop a firm yet slightly yielding texture and smooth surface once unwrapped and allowed to cool. These can be grilled or pan-fried for serving in hot dog buns with condiments like mustard, ketchup, relish, jalapeños, chili, and coleslaw.
Weight measurements are recommended for accuracy. Dough should be handled to avoid over-kneading. Optional chili flakes can be added for a spicy version. Prepared dogs can be made 1-2 days in advance and refrigerated or frozen for longer storage. Reheating before serving is advised for optimal texture.
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Ingredients
Wet Ingredients
- 1 cup cannellini beans drained, rinsed + patted dry, white
- 1 cup vegetable broth low sodium
- 3 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
Dry Ingredients
- 270 grams vital wheat gluten approx. 2 cups
- 3 teaspoons onion powder
- 2.5 teaspoons garlic powder
- 2 teaspoons smoked paprika or sweet
- 1 teaspoon salt sea salt
- ½ teaspoon poultry seasoning
- ½ teaspoon ground coriander
- ¼ teaspoon Turmeric
- ¼ teaspoon nutmeg
- ¼ teaspoon black pepper
Optional Toppings
- hot dog buns
- mustard
- ketchup
- relish
- jalapeño
- chili
- coleslaw
Instructions
- Preheat the oven to 350 degrees F (if using the oven method) and tear 8 pieces of aluminum foil (and parchment paper if you prefer your foil doesn't touch your food) and set aside.
- Add the white beans to a mixing bowl and gently mash with a large fork or potato masher. (They don't need to be completely mashed, some chunkier pieces are fine.) Then add all remaining WET ingredients to the same bowl and mix well.
- Now add ALL the dry ingredients and begin mixing until mostly combined into a ball of dough. Then transfer to a cutting board or clean work surface to knead for approx. 1 minute, until you have a well combined mixture, but don't over knead.
- Divide into 8 pieces and roll each piece into a cylinder shape to make your vegan hot dogs. (Don't worry if it's lumpy, it will get smooth when you cook it.) Then wrap each of your seitan dogs with the parchment paper (if using) and the aluminum foil and twist the ends to secure them inside. (See process shots above for a visual.) Choose a cooking method below.
Steaming Instructions
- Bring a large pot with a couple inches of water to boil and place your steamer basket inside. Make sure the basket is not touching the water. Once boiling, reduce heat to maintain a low boil/simmer and place your seitan dogs inside. Cover with a lid and steam for 45-55 minutes, flipping them at the halfway point. Check on your water every so often and add hot water IF needed. Remove the hot dogs from the basket and let cool for 5 minutes before removing the foil.
Baking Instructions
- Place your wrapped seitan dogs on a tray and bake for 45 minutes, flipping at the halfway point. Remove from the oven and let cool for 5 minutes or so, before removing the foil.
Instant Pot Instructions
- Add 1.5 cups of water to the bottom of your Instant Pot. Then place the trivet inside the pot. Arrange your wrapped seitan dogs on the trivet, stacking them as needed. Then close the lid and make sure the valve is in the sealing position. Steam for 45 minutes and let your pot naturally release pressure until the pin drops. Remove once safe to do so.
Optional Grilling
- You may enjoy straight away once baked or steamed. OR, you may grill your seitan dogs for those beautiful grill lines. Brush your vegan hot dogs with oil (if you'd like) and sprinkle a little extra salt and pepper. Then grill for 1-2 minutes to enhance the flavours.
- Serve with hot dog buns and all your favourite toppings. Enjoy!
Notes
- For best results, weigh vital wheat gluten for accurate measurement: about 270 grams or 2 cups.
- Knead the seitan dough for 1-2 minutes to combine ingredients without overworking it.
- Shaping the dogs may be lumpy initially but will smooth out during cooking.
- Use parchment paper between food and foil if you prefer to avoid direct foil contact.
- Add 1 teaspoon chili flakes for a spicy variation of the seitan dogs.
- Make fully prepared dogs 1-2 days ahead, refrigerate, and grill before serving.
- Store leftovers refrigerated up to 5 days or frozen up to 3 months.
- Test firmness after cooking by gentle pressure; dogs should be firm but springy.
Nutrition Information
Show Details
Calories
179cal
(9%)
Carbohydrates
16g
(5%)
Protein
28g
(56%)
Fat
1g
(2%)
Sodium
761mg
(32%)
Potassium
241mg
(5%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
310IU
(6%)
Vitamin C
1mg
(1%)
Calcium
80mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Seitan Dogs
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179cal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 28g | 56% |
| Fat | 1g | 2% |
| Sodium | 761mg | 32% |
| Potassium | 241mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
26 reviews
Excellent
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