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Vegan Mummy Dogs
5 from 12 votes

Vegan Mummy Dogs

Vegan Mummy Dogs are savory vegetable and spice-filled patties shaped like hot dogs, wrapped in thinly rolled dough strips, and baked or fried for a crispy outer layer. The filling combines potatoes, onion, garlic, carrots, green beans, peas, and aromatic spices, mashed together and seasoned for a balanced flavor. This preparation provides a savory and slightly spiced plant-based alternative that can be served as a snack or light meal.

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 12
Calories: 141 kcal
Course: Snacks
Cuisine: Fusion

Ingredients

  • 1 tsp neutral cooking oil generic cooking oil
  • 1/2 cup onion finely chopped
  • 4 cloves garlic minced
  • 1 inch ginger minced
  • 2 cups potato 2 large potatoes, chopped
  • 1/4 cup water
  • 1/2 cup carrot chopped
  • 1/2 cup green beans cauliflower or other veggies chopped small, chopped, like veggies
  • 1/3 cup pea fresh or thawed of frozen
  • 1/2 tsp salt
  • 1 tsp garam masala
  • 1 tsp chaat masala or amchur powder (mango powder)
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/4 to 1/2 tsp cayenne pepper or red chili powder
  • 1/2 to 1 cup bread crumbs
  • 1 whole wheat pizza dough use more flour to roll out gf dough as they are sticky or use puff pastry

Instructions

    Cup of Yum
  1. Heat oil in a skillet at medium heat. Add onions and cook for 5 minutes or until translucent. Add garlic and ginger and cook for 2 minutes. Stir frequently so the garlic doesn't stick.
  2. Add the potatoes and water, mix well to combine. Cover and cook for 12 minutes. Stir well. Add the other vegetables, peas, salt. Mix well. Add another Tbsp or water if the potatoes are beginning to stick. Cover and cook at medium heat for 8 to 10 minutes or until potatoes and the vegetables are very tender.
  3. Transfer the veggies to a bowl. Let them cool slightly. Mash well with a potato masher. Add the spices(garam masala through cayenne) and mix well. Taste and add more salt if needed. Add in the breadcrumbs and mix in so the mixture can be easily shaped.
  4. Shape the mixture into 3 to 4 inch long dogs.
  5. Prep the pizza dough. No need to let the pizza dough rise, mix, knead and roll out. Use flour to roll out the dough into a thin rectangle. Using a pizza cutter, cut the dough into thin 1/4 inch or thinner strips. Preheat the oven to 400 degrees F / 200ºc.
  6. Wrap the veggie cutlet dogs in the Pizza dough strips as you like. Use peas or olives to make eyes. Spray or brush oil (optional).
  7. Bake for 11-12 minutes or until the dough is golden. Serve with marinara or ketchup or chutneys

Notes

  • Pre-baking or shallow-frying the cutlets before wrapping enhances crispness.
  • To achieve a sausage-like flavor, use a spice mix including coriander, mustard, paprika, fennel seeds, celery seeds, and nutritional yeast instead of the default spices.
  • Adjust breadcrumbs quantity between 1/2 to 1 cup to achieve a moldable filling consistency.
  • Whole wheat pizza dough works well for wrapping; gluten-free dough may need extra flour to prevent stickiness.
  • Nutritional values are calculated per serving.

Nutrition Information

Calories 141kcal (7%) Carbohydrates 27g (9%) Protein 4g (8%) Fat 2g (3%) Sodium 308mg (13%) Potassium 215mg (5%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 985IU (20%) Vitamin C 7.6mg (8%) Calcium 36mg (4%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 141

% Daily Value*

Calories 141kcal 7%
Carbohydrates 27g 9%
Protein 4g 8%
Fat 2g 3%
Sodium 308mg 13%
Potassium 215mg 5%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 985IU 20%
Vitamin C 7.6mg 8%
Calcium 36mg 4%
Iron 1.8mg 10%

* Percent Daily Values are based on a 2,000 calorie diet.