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Hot dog season is in full swing and it’s a bummer sometimes as a vegan to miss out on the traditional back yard party/picnic offerings – but of course, we know that there’s a vegan version for just about everything out there! These vegan hot dogs are super easy to make, are juicy and have that kind of eerily familiar mouthfeel.

Homemade Seitan Hot Dogs [Vegan]

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Ingredients You Need for Homemade Seitan Hot Dogs [Vegan]

 
  • 1 cup hot water
  • 1 vegan, beef-flavored bouillon cube
  • 1 tablespoon miso paste
  • 1 cup vital wheat gluten
  • 1/4 cup toasted wheat germ
  • 1 tablespoon nutritional yeast
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried onion flakes
  • 1/2 teaspoon garlic powder
  • Pinch salt
  • 1 tablespoon sweet onion, finely minced
  • 2 cloves garlic, grated or finely minced
  • 1 1/2 cups water
  • 1 1/2 cups vegetable broth
  • 1 tablespoon tamari or soy sauce

 

How to Prepare Homemade Seitan Hot Dogs [Vegan]

  1. Place the bouillon cube and miso paste into the hot water and stir to dissolve.  Set aside.  In a large bowl, whisk together the vital wheat gluten, wheat germ, and nutritional yeast.  Set aside.
  2. In a spice blender, add the coriander through salt and process until fine.  Pour this mixture into the vital wheat gluten mixture and whisk.  Now stir in the bouillon/miso water and the onions and garlic.  This mixture will be very wet.  Knead for about 5 minutes and then cover the bowl with a towel and let sit for 25-30 minutes.
  3. While the seitan rests, prepare the steamer.  Add the water, broth, and soy sauce to a large pot.  Put a steam basket into the pot.  I put a small ramekin in the bottom and set the basket on top of this – I feel that it just works a bit better to be higher above the liquid.  Cover the pot and turn on the stove to low heat.  You just want to get some steam rolling in there.  Cut 6 sheets of aluminum foil that are about 8″ wide.
  4. After the seitan has set, knead for a few more minutes and then divide the dough into 6 pieces.  Gently roll them into logs and taking one piece at a time, roll up into the aluminum foil and twist the ends.  Repeat with the remaining 5 pieces.  When the water/broth is steaming. add the seitan and cook on low heat for 1 hour.  Turn off the heat and let the seitan rest just as it is for another hour.  They’re ready to serve at this point, but you can also refrigerate them for several days or freeze for a longer period.

    5.  

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 743 | Total Carbs: 42 g | Total Fat: 5 g | Total Protein: 115 g | Total Sodium: 3500 g | Total Sugar: 7 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Annie Oliverio

See My Recipes

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products such as white flour and white sugar. She doesn’t buy or eat processed foods and aims for ingredients to be as “whole” as possible. You can find her recipes on the blog Unrefined Vegan.

Comments

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  1. This was a nice recipe. I would recommend specifying to use hot -but not boiling- water.. I used near boiling water and the gluten cooked on contact..