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Meat-Free Haute Dogs [Vegan]

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Casual comfort food at its best — the iconic hot dog has been transformed into a healthy sausage link of deliciousness using plant-based ingredients: the haute dog! These meat-free dogs are made from tofu, wheat protein, and oat flour seasoned with a blend of savory spices to make them taste just like the American classic. Serve with mustard, ketchup, and plenty of relish.

Haute Dogs [Vegan]

Serves

8

Ingredients

For the Haute Dogs:

  • 8 ounces firm tofu, well drained
  • 1/4 cup water
  • 2 tablespoons tamari
  • 3 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground mustard
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon allspice
  • 1 cup vital wheat gluten
  • 1/3 cup oat or almond flour (or make your own by finely grinding old-fashioned rolled oats or slivered almonds)
  • 1 teaspoon cornstarch, tapioca starch, or arrowroot
  • Hot dog buns, for serving

For Serving:

Preparation

  1. Preheat the oven to 350°F. Crumble the tofu into a food processor. Add the water, tamari, and oil, and process to blend.
  2. Add the paprika, garlic powder, onion powder, coriander, mustard, sugar, salt, pepper, cardamom, and allspice and process until smooth. Add the vital wheat gluten, almond flour, and cornstarch and pulse until well combined and thoroughly mixed to form a soft dough. Transfer the dough to a work surface and knead gently for 2 minutes.
  3. Divide the dough into eight equal pieces. Roll each into a hot dog-shaped log, about 6 inches long. Place each hot dog on a small sheet of aluminum foil and enclose it in the foil, twisting the ends to seal.
  4. Place the foil-wrapped hot dogs, seam-side up, in a large baking pan. Add about 1/2-inch of water to the pan and cover tightly with foil. Bake for 1 hour. Unwrap and cool for about 15 minutes, then refrigerate to firm up, about 1 hour.
  5. To cook, simmer in water for 5 minutes to heat through, or fry in a skillet until browned, or cook on the grill until hot. Serve on buns with your favorite hot dog condiments. If not using right away, cover the hot dogs tightly and refrigerate for up to four days or freeze for 2-3 weeks.

Notes

Haute Dogs from VEGANIZE IT! by Robin Robertson, William Brinson, and Susan Brinson. Copyright © 2017 by Robin Robertson, William Brinson, and Susan Brinson. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

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AUTHOR & RECIPE DETAILS


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Vegan pantry staples plus enticing recipes in which to use them This is the ultimate DIY pantry book, doing double duty with recipes for vegan staples, plus ideas on how to use them as building blocks in both new and classic recipes. Many cooks prefer to make their own basics rather than buy expensive store versions, which are often loaded with additives and preservatives. These easy recipes make it easy to stock a home pantry. Enjoy milks, cheeses, bacon, burgers, sausages, butter, and vegan Worcestershire sauce in your favorite dishes, and then try delicious recipes using the staples. Sample Bahn Mi, Sausage Biscuits, Meaty-Cheesy Pizza, Milk Shakes, Jambalaya — even Jerky and Lemon Meringue Pie. With more than150 recipes and 50 color photos, this will become an indispensable cookbook for vegans — and everyone else who enjoys animal-free food.


 

 

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