HOT DOGS! GIT YER HOT DOGS! These are not the bland tofu dogs of yesteryear, my friends! These high-protein vegan hot dogs have a hearty sausage bite and burst with savory flavour. Best of all, they are ridiculously easy to make. Click here to skip to the printable recipe.

Video Tutorial for Vegan Hot Dog Recipe / Scallion Seitan Sausages

 

I actually posted this recipe on YouTube last summer but neglected to type it up here for the blog so apologies to my video-adverse readers! Back then, there was a bit of a thing between our food labeling requirements in Canada and Fieldroast so we had to go Fieldroast-less for a while. It was a sad time as Fieldroast made/makes some of my favourite vegan sausages and their frankfurkers are the best! That was one of the main reasons why I came up with this recipe. It isn’t based on any one of their sausages, but more inspired by the fact that they put whole cooked veggies into their products. The scallions in this recipe help to break up the texture of the seitan, yielding a softer bite than some of my other seitan recipes.

lightly fried vegan hot dogs

What is seitan? Not to be confused with the lord of darkness, seitan is a high-protein food made from wheat gluten (ie. not for those with gluten allergies). As traditional as a mock meat can get, it has been made by Buddist Monks since the 7th century by rinsing wheat dough with water. Now, we can get the gluten without rinsing anything! You can find Vital Wheat Gluten in the baking sections of grocery stores, at health food stores, or online. Recently, I’ve been buying mine from Bulk Barn. It can also be labelled “gluten flour” or “pure gluten.”

To start, blend up a boullion cube with hot water. This makes a very concentrated broth. If you’re working with liquid broth, you’ll want to reduce the volume by half. Remember that the more flavourful the broth, the more flavourful your hot dogs so choose a good one that you like! Then add all the other ingredients except for the gluten flour.

yellow liquid puree

You can’t tell, but that liquid is full of flavour!

The cashews in this recipe help to keep the sausages juicy and moist without the use of refined fats. However, if you’re allergic to nuts, you can replace this with a tablespoon of refined coconut oil or experiment with other fats.

More Seitan Recipes:

The apple cider vinegar helps to cut the distinct wheaty flavour of gluten and adds to the meatiness. If you can’t get apple cider vinegar, try a nice balsamic. Use regular white vinegar only as a last resort as it can be a bit harsh.

gluten flour in bowl of yellow liquid

After blending everything up, transfer the liquidy puree to a bowl where you’ll add the gluten flour bit by bit. Gluten flour is super light and kicks up easily so this method helps to avoid a mess, plus you can scale back the gluten if it looks like the dough is getting too stiff. You want to end up with a soft, slightly loose dough. Just mix enough to eliminate any dry bits. Over mixing will make your hot dogs rubbery.

vegan hot dog dough

Divide up the dough into six portions and roll them up in foil, parchment, or cloth squares. I found that 6″-8″ by 6″ pieces of foil worked well. You can grease the foil on one side so ensure that the seitan doesn’t stick. You won’t have to do that with parchment/cloth. Twist the foil ends to secure. Use twine to secure if you’re using parchment/cloth.

seitan dough on foil

six raw vegan sausages in foil

Finally, steam the wrapped up seitan over medium high heat for 45 minutes. Let them cool before you unwrap because they will be super hot. If you are using cloth wrappers though, you’ll want to use tongs and unwrap them as soon as possible. Otherwise, they might stick terribly.

vegan hot dogs in steamer

Once there are cool enough to handle, you can dig right in! They are super delicious and juicy just out of the steamer. But if you can also grill or fry them to get a bit of charring. If you do though, you’ll want to brush with some oil so make sure they don’t dry out.

sliced steamed vegan hot dogs

And that’s it! Enjoy!

Need some buns with that?
Simple Homemade Hot Dog Bun Recipe

vegan hot dog with ketchup, mustard, and sauerkraut


Printable Recipe for Vegan Hot Dogs / Scallion Seitan Sausages (US)

Vegan Hot Dogs / Scallion Seitan Sausages (US)
Serves 6
HOT DOGS! GIT YER HOT DOGS! These are not the bland tofu dogs of yesteryear, my friends! These high-protein vegan hot dogs have a hearty sausage bite and burst with savory flavour. Best of all, they are ridiculously easy to make. This recipe uses US measurements. Click here for metric measurements.
Write a review
Print
Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. 1 cup hot water
  2. 2 cloves garlic
  3. 1/4 cup chopped scallions (green onions)
  4. 1 cube / 2 teaspoons vegetable bouillon paste/powder*
  5. 1/4 cup nutritional yeast
  6. 1 tablespoon apple cider vinegar (or your choice of vinegar)
  7. 1/4 cup cashew pieces
  8. 1 tsp onion powder
  9. 1/4 teaspoon ground nutmeg (less if freshly ground)
  10. 1 1/4 cup vital wheat gluten**
Instructions
  1. Blend all the ingredients, EXCEPT for the vital wheat gluten, until smooth. Transfer to a mixing bowl.
  2. Add about a third of the vital wheat gluten flour and mix in with a fork. When it's totally incorporated, slowly add the rest of the flour until a soft dough develops. The dough should be fairly loose. Do not over mix or the dough may become overly stiff. Divide the dough into 6 even pieces.
  3. Tear 3 pieces of aluminum foil, about 6-8 inches wide, from the roll. Cut/tear each one in half so that you have 6 wide rectangles. Grease each piece lightly with oil so that the sausages won't stick to them. Leave about an inch of ungreased space around the sides and top end (side farthest from you).
  4. Place one piece of seitan dough in the middle of a greased foil sheet and roll up starting from the greased end closest to you, and roll up. See the video for demo. Secure the ends by twisting.
  5. Steam the wrapped sausages over medium high heat for 45 minutes. Remove carefully with tongs.
  6. Serve immediately or grill/fry to brown them. To store, let cool before placing in an airtight container in the refrigerator. They will keep for 5-7 days. You may also freeze the sausages.
Notes
  1. *I used 1 cube of regular strength vegan chicken-style bouillon. One cube is meant to make 2 cups of broth. Some pastes or powders are more or less concentrated. So use the amount of bouillon concentrate that is supposed to make 2 cups of broth. Let me know if this doesn't make sense to you!
  2. **Vital Wheat Gluten, also known as PURE gluten flour, is not the same as the wheat flour used in baking. It contains mostly protein and does not taste or behave the same way. The brand that I buy most often is Bob's Red Mill. It is also sold as gluten flour at Bulk Barn.
  3. Nutritional yeast can be found in many health food and bulk stores, as well as in many major grocery stores and online. It is NOT the same as baking yeast or brewer's yeast. If you cannot get nutritional yeast, 2 tablespoons of good quality miso paste makes a good substitute.
  4. If grilling/frying, please be careful not to overcook. As there is not a huge fat content in these sausages, they will dry out faster than their non-vegan counterparts.
Mary's Test Kitchen http://www.marystestkitchen.com/

Printable Recipe for Vegan Hot Dogs / Scallion Seitan Sausages (Metric)

Vegan Hot Dogs / Scallion Seitan Sausages (Metric)
Serves 6
HOT DOGS! GIT YER HOT DOGS! These are not the bland tofu dogs of yesteryear, my friends! These high-protein vegan hot dogs have a hearty sausage bite and burst with savory flavour. Best of all, they are ridiculously easy to make. This recipe uses metric measurements. Click here for US measurements.
Write a review
Print
Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. 235ml hot water
  2. 2 cloves garlic
  3. 10g chopped scallions (green onions)
  4. 1 cube / 5ml vegetable bouillon paste/powder
  5. 15g nutritional yeast
  6. 15ml apple cider vinegar (or your choice of vinegar)
  7. 30g cashew pieces
  8. 5ml onion powder
  9. 1.25ml ground nutmeg (less if freshly ground)
  10. 150g vital wheat gluten (aka gluten flour)*
Instructions
  1. Blend all the ingredients, EXCEPT for the vital wheat gluten, until smooth. Transfer to a mixing bowl.
  2. Add about a third of the vital wheat gluten flour and mix in with a fork. When it's totally incorporated, slowly add the rest of the flour until a soft dough develops. The dough should be fairly loose. Do not over mix or the dough may become overly stiff. Divide the dough into 6 even pieces.
  3. Tear 3 pieces of aluminum foil, about 6-8 inches wide, from the roll. Cut/tear each one in half so that you have 6 wide rectangles. Grease each piece lightly with oil so that the sausages won't stick to them. Leave about an inch of ungreased space around the sides and top end (side farthest from you).
  4. Place one piece of seitan dough in the middle of a greased foil sheet and roll up starting from the greased end closest to you, and roll up. See the video for demo. Secure the ends by twisting.
  5. Steam the wrapped sausages over medium high heat for 45 minutes. Remove carefully with tongs.
  6. Serve immediately or grill/fry to brown them. To store, let cool before placing in an airtight container in the refrigerator. They will keep for 5-7 days. You may also freeze the sausages.
Notes
  1. *I used 1 cube of regular strength vegan chicken-style bouillon. One cube is meant to make 2 cups of broth. Some pastes or powders are more or less concentrated. So use the amount of bouillon concentrate that is supposed to make 2 cups of broth. Let me know if this doesn't make sense to you!
  2. **Vital Wheat Gluten, also known as PURE gluten flour, is not the same as the wheat flour used in baking. It contains mostly protein and does not taste or behave the same way. The brand that I buy most often is Bob's Red Mill. It is also sold as gluten flour at Bulk Barn.
  3. Nutritional yeast can be found in many health food and bulk stores, as well as in many major grocery stores and online. It is NOT the same as baking yeast or brewer's yeast. If you cannot get nutritional yeast, 2 tablespoons of good quality miso paste makes a good substitute.
  4. If grilling/frying, please be careful not to overcook. As there is not a huge fat content in these sausages, they will dry out faster than their non-vegan counterparts.
Mary's Test Kitchen http://www.marystestkitchen.com/
Recommended Posts
Showing 10 comments
  • Lee
    Reply

    Beautiful blog. No, this is not spam. I signed up for email updates and am glad I did!

  • Greta Lotto
    Reply

    Love the recipe, going to try this tomorrow!!! 🙂

  • Heather
    Reply

    Can you freeze these before or after steaming them so that you can have it ready whenever?

    • Mary
      Reply

      Yup!

  • Carmen
    Reply

    Tried this recipe and it was so good! So much better than any store bought seitan I’ve eaten and so easy to make!

  • Tiffany
    Reply

    “vegan chicken-style bouillon” where does one find this?

    • Mary
      Reply

      At grocery stores. Many brands of “chicken bouillon” are actually vegan. McCormick’s has a “all vegetable” chicken style bouillon. Also Edwards & Sons and Better than Bouillon have no-chicken bases. Bulk Barn has “vegetarian chicken soup powder” which is vegan and will work in this recipe too. Here’s a link on Amazon if you want to buy online: http://amzn.to/2ct8LCQ

  • Karen
    Reply

    This looks like an awesome recipe and I can’t wait to try it. I would strongly recommend letting the liquid cool before sealing it up in an enclosed blender like that though. Hot liquid in an enclosed space with no air can build up a lot of pressure and can cause burns. Just speaking from experience.

pingbacks / trackbacks

Leave a Comment