Vegan Hot Dogs #2 / Paprika Seitan Sausages

Disappointed by bland grocery store veggie dogs? The veggie dogs that look and taste sad compared to their traditional counterparts? BE SAD NO MORE! Make these fat, juicy, delicious paprika seitan sausages. These vegan hot dogs are perfect for your next cookout/BBQ/potluck/feast!
Click here for the printable recipe.

Video Tutorial for Vegan Hot Dog Recipe // Paprika Seitan Sausages

 

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. It can also be labelled “gluten flour” or “pure gluten.”

vegan-hot-dogs-paprika-seitan-sausages-finished

Readers/viewers seemed to love my last hot dog recipe, Scallion Seitan Sausages. Those use whole scallions for their rich flavour and cashews to add juiciness with minimal salt to make them both delicious and healthy. Which is great when you want a vegan hot dog that you can have all the time with no dings to your otherwise healthy diet. But what if you don’t want a “healthy” hot dog? What it you want all the salt? All the fat? ALL THE FLAVOURRRR??!!

Hot Dog Spices + Herbs

Hot Dog Spices + Herbs

In that case, you’ll want to make these Paprika Seitan Sausages. In this vegan hot dog recipe, we use spices and herbs found in conventional hot dogs. Salt is not held back at all so these hot dogs have a comparable sodium level to the full flavoured gourmet bratwurst sausages that you might find in your local grocery. And refined coconut oil gives us the fat that keeps these sausages even juicier without being overly oily.

vegan-hot-dog-liquid-blending

Making vegan hot dogs is super easy in this case. Blend all the ingredients except for the vital wheat gluten (AKA pure gluten flour).


paprika-seitan-sausage-dough

Add the gluten to the liquified ingredients, a portion at a time. Gluten flour kicks up really easily so adding it in slowly prevents a mess. Plus, it’s easy to add a bit too much gluten. That would not completely ruin your vegan hot dogs but would make them denser and firmer than regular hot dogs.

There isn’t any kneading to be done to this dough. Simply mix until all the dry gluten is absorbed and then divide up the dough.

This is a bit much for one sausage. These days, I'd make them more like 75g each.

This is a bit much for one sausage. These days, I’d make them more like 75g each.

In my video, I divided the dough into six. However, this makes sausages that are oversized and just one of those will fill me up. So these days, I divide one batch of dough into eight parts which makes large but more reasonably sized servings.

dividing-paprika-seitan-dough-foil

You don’t need to oil the foil before wrapping up the raw seitan sausages. Just press the dough into a log shape first. The dough will spring back a bit but that’s ok.

Don’t want to use aluminum foil? Wrap up the sausages with parchment paper or cheesecloth and secure the ends with kitchen twine.

wrapping-vegan-hot-dog-1

Take the side of foil closest to you, up and over the seitan.

wrapping-vegan-hot-dogs-2

Tuck it into the other side and use your fingers to press the seitan more into a long log shape. I like to use a hot dog bun as a guide to see how long I want to make the sausage.

wrapping-vegan-hot-dogs-3

The sausage will expand during cooking so don’t worry if it looks a little skinny.

wrapping-vegan-hot-dogs-4

The foil I have in this picture is a little short. If you don’t use enough foil, the hot dogs tend to expand unevenly. So if you want perfectly shaped vegan hot dogs, you should use enough to envelope the sausages twice.

Secure the ends and they are ready to steam.

wrapped-paprika-seitan-sausages-steamer

These paprika seitan sausages are too long to fit into my regular steamer baskets so I’m using a large pot with a wire rack at the bottom.

Fill the bottom with water (I use hot water to speed things along), but leave a little room between the surface of the water and the top of the rack. You want to steam these vegan hot dogs, not boil them.

Cook for 45 minutes to one hour over medium high heat. The nice thing about steaming seitan is that it’s pretty difficult to over cook them. When they are done, let them cool a bit before removing and unwrapping them.

vegan-hot-dogs-paprika-seitan-sausages-topview

Once cooked, these parika seitan sausages are ready to eat. You can have them as is, but I like to pan fry or grill them a little first to a crispy texture on the outside.

And that’s it! Enjoy!

More Seitan Recipes:

Printable Recipe for Vegan Hot Dogs 2 // Paprika Seitan Sausages – US

Vegan Hot Dogs // Paprika Seitan Sausages
Serves 8
These fat, juicy, delicious vegan hot dogs perfect for your next cookout. This easy recipe uses spices and herbs found in gourmet hot dogs, plus refined coconut oil keeps these vegan sausages juicy and bursting with flavour. High in protein, as well as taste, these vegan hot dogs are sure to satisfy! This recipe uses US measurements; click here for metric amounts.
Write a review
Print
Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 1 cup water
  2. 1/4 cup diced onion
  3. 1/4 cup nutritional yeast*
  4. 2 cloves garlic
  5. 2 tablespoons refined coconut oil
  6. 2 tablespoons tomato paste
  7. 1 teaspoon apple cider vinegar
  8. 2 teaspoons sugar
  9. 2 teaspoons soy sauce
  10. 2 teaspoons celery salt
  11. 1 tablespoon paprika
  12. 1 teaspoon mushroom seasoning**
  13. 1 teaspoon ground coriander
  14. 1 teaspoon oregano
  15. 1 teaspoon ground mustard
  16. 1/2 teaspoon caraway
  17. 1/2 teaspoon fennel
  18. 1/2 teaspoon black pepper
  19. 1/4 teaspoon nutmeg
  20. 2 cups vital wheat gluten (8.46oz)***
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 8 even pieces
  3. Prepare 8 pieces of aluminum foil, large enough to wrap the sausages twice (this ensures they expand evenly during cooking and don't break through). Place one piece of seitan dough in the middle of sheet and roll up starting from the end closest to you, and roll up. See the video for demo. Secure the ends by twisting.
  4. Steam the wrapped sausages over medium high heat for 45 minutes. Remove carefully with tongs.
  5. 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. *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.
  2. **Mushroom seasoning is made from mushrooms (of course) and adds an unique meaty savory flavour. I highly recommend using it for this recipe. If you cannot obtain mushroom seasoning, you can substitute with dry vegan chicken soup mix or bouillon powder. Mushroom seasoning doesn't have as much salt as most vegan bouillon powders so you may need to reduce the amount of celery salt added.
  3. ***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.
  4. I like to measure vital wheat gluten by weight rather than volume since the weight I get seems to differ every time I do the "scoop and level" method with it. If you don't have a kitchen scale, make sure to add your gluten a little at a time, stopping when you form a loose, wet dough. Refer to the video to see the desired texture.
  5. If grilling/frying, be careful not to overcook. These vegan hot dogs can take some charring but cook too long and they will eventually dry out. To prevent this, you can brush on extra oil or glazes while cooking.
Mary's Test Kitchen http://www.marystestkitchen.com/

Printable Recipe for Vegan Hot Dogs 2 // Paprika Seitan Sausages – Metric

Vegan Hot Dogs // Paprika Seitan Sausages - Metric
These fat, juicy, delicious vegan hot dogs perfect for your next cookout. This easy recipe uses spices and herbs found in gourmet hot dogs, plus refined coconut oil keeps these vegan sausages juicy and bursting with flavour. High in protein, as well as taste, these vegan hot dogs are sure to satisfy! This recipe uses metric measurements; click here for US amounts.
Write a review
Print
Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 240ml water
  2. 45g (60ml) diced onion
  3. 20g (60ml) nutritional yeast*
  4. 2 cloves garlic
  5. 30ml refined coconut oil
  6. 30ml tomato paste
  7. 5ml apple cider vinegar
  8. 10ml sugar
  9. 10ml soy sauce
  10. 10ml celery salt
  11. 15ml paprika
  12. 5ml mushroom seasoning**
  13. 5ml ground coriander
  14. 5ml oregano
  15. 5ml ground mustard
  16. 2.5ml caraway
  17. 2.5ml fennel
  18. 2.5ml black pepper
  19. 1.25ml nutmeg
  20. 240g (470ml) 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 8 even pieces
  3. Prepare 8 pieces of aluminum foil, large enough to wrap the sausages twice (this ensures they expand evenly during cooking and don't break through). Place one piece of seitan dough in the middle of sheet and roll up starting from the end closest to you, and roll up. See the video for demo. Secure the ends by twisting.
  4. Steam the wrapped sausages over medium high heat for 45 minutes. Remove carefully with tongs.
  5. 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. *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.
  2. **Mushroom seasoning is made from mushrooms (of course) and adds an unique meaty savory flavour. I highly recommend using it for this recipe. If you cannot obtain mushroom seasoning, you can substitute with dry vegan chicken soup mix or bouillon powder. Mushroom seasoning doesn't have as much salt as most vegan bouillon powders so you may need to reduce the amount of celery salt added.
  3. ***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.
  4. I like to measure vital wheat gluten by weight rather than volume since the weight I get seems to differ every time I do the "scoop and level" method with it. If you don't have a kitchen scale, make sure to add your gluten a little at a time, stopping when you form a loose, wet dough. Refer to the video to see the desired texture.
  5. If grilling/frying, be careful not to overcook. These vegan hot dogs can take some charring but cook too long and they will eventually dry out. To prevent this, you can brush on extra oil or glazes while cooking.
Mary's Test Kitchen http://www.marystestkitchen.com/
Showing 29 comments
  • Kelly
    Reply

    Ooh, these look amazing. Thanks for sharing!

    • Mary
      Reply

      Thank you! I hope you get to try them sometime 🙂

  • Carolyn
    Reply

    Mary, I procured mushroom seasoning from Amazon this past year and so far have just been using it as a sprinkle seasoning in rice dishes and such. I love making home made veggie dogs though and will try yours now, but also this gives me an idea of how to use mushroom seasoning in other recipes of similar quantity: thinking veggie burgers or sausage logs would be good apps too.

    • Mary
      Reply

      Yes! I’m happy you found lots of uses for your mushroom seasoning 🙂

  • Heather
    Reply

    This was my first try with seitan and I was surprised how easy it was. I am wondering if my dough was a bit too dense.

  • Reena
    Reply

    I made these. I found them a bit too soft for my liking but when I sliced them and sautéed for use on home made pizza, they were perfect.

  • Danette
    Reply

    Made these hot dogs. Amazing so yummy. Also buns, I don’t think my yeast was fresh so hot dog buns were not perfect. But hot dogs are yummy just dipping in ketchup! Thank you! I also tried your 5 spice roast. I don’t know which I like better….I guess I don’t have too! I have never used 5 spice before I really liked it. My broiler does not work so I just browned in the 400 degree oven for 12 minutes both sides and it glaze browned fine. Very yummy. This is not going to last long in my house.great recipes and fun to make. Wrapping hot dogs isn’t hard just a little time consuming but end product worth it.i think l got 13 hot dogs!Froze half. I used pizza sauce instead of tomato paste in the hotdogs.

    • Mary
      Reply

      That’s wonderful! I’m so happy you’re enjoying the seitan recipes 🙂 Thanks for sharing your workaround for broiler-less ovens too!

  • Nancy
    Reply

    Hi Mary,
    Your hot dogs sound so deliscious but I am gluten intolerant. I was wondering what I can use to make seitan instead of vital wheat gluten.

    • Mary
      Reply

      Seitan’s main ingredient is wheat gluten; like soy is the main ingredient in tofu. Unfortunately, there is no simple substitution.

  • Jennifer Taylor
    Reply

    I made this today! It came out pretty good. I used someone’s suggestion from YouTube and used 1/4 cup of chickpea/garbanzo flour…didn’t have any tomato paste so I used sundried tomatoes and just a bit of ketchup. Also have never used celery salt before so will have to buy some next time!

    • Mary
      Reply

      Nice! Thanks for sharing your experience! <3

  • Diane
    Reply

    Hi, if I don’t have a rack for steaming in a pot is there another method I can use to steam, not boil them? Thank you!

    • Mary
      Reply

      You could crumple up foil into balls so you can set a heat proof plate on top for a makeshift steaming rack. Whatever you do, just be careful!

  • Ret
    Reply

    Your link for the mushroom seasoning isn’t working. What brand would you recommend? Is it the mushroom soup seasoning mix?

    • Mary
      Reply

      It is not mushroom soup seasoning mix. I just checked the link and it does go to the right amazon product page for me. Did you see it? The brand was PoLoKu Trading. It’s an extract made from mushrooms. If you can’t get it, you can use veggie bouillon.

      • Ret
        Reply

        Thank you for your quick response, Mary. I tried the link again and it still didn’t work but I was able to find it on Amazon. I noticed one of the comments noted that they were able to find it in a local Asian market for much less. Think I’ll give that a try!
        I can always use the veggie bouillon as you suggested.

  • Shae
    Reply

    Thanks for the fantastic recipe! I’m curious if you have experimented with making these in a pressure cooker

    • Mary
      Reply

      Thank you! I haven’t tried in a pressure cooker. I don’t have a pressure cooker but it seems like I really should!

  • Deborah Baker
    Reply

    Hi, Mary! I just made these dogs in my Instant Pot. They turned out perfect. Thank you!

    • Sarah Bromley
      Reply

      Hello Deborah, can I ask how long you put them in the instant pot for?

  • Emm
    Reply

    Looks delish! How long can they last if they’re frozen?

    • Mary
      Reply

      I would say 2 months. That’s the limit I would use for frozen meats back in the day.

  • Lesley
    Reply

    Wonderful, would you recommend freezing before or after cooking?

    • Mary
      Reply

      Thank you! I haven’t tried freezing before cooking, only after which works nicely. Let me know if you decide to try the other way 🙂

  • Vicky
    Reply

    Hi Mary,
    I have followed the recipe exactly and made a double batch so at this very moment I have 16 hotdogs steaming away on the stove.
    I can’t wait to see how they turn out and if we like them.
    Hopefully we do or we will have a whole bunch of hotdogs :-))
    I trust your recipes, hence double batch :-))

    • Mary
      Reply

      How’d it go? Hope you enjoyed them 🙂

  • Maret
    Reply

    Absolutely delicious! I didn’t have any caraway so I omitted the coriander, caraway, fennel and nutmeg and used 1 1/2 tsp of garam masala instead. Must have worked because they are amazing…even my very carnivorous sister enjoyed them! I found the mushroom seasoning at an Asian market and have used it in a recipe I developed for tofurkey for the holidays. It is a great find and wouldn’t have even known about it without this recipe so thank you for the find AND the recipe!

    • Mary
      Reply

      That’s awesome! I’m so happy you got so much out of this post <3

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