Description

Discover how to make flavorful, satisfying vegan hot dogs from scratch. These homemade plant-based hot dogs deliver classic smoky flavor and a meaty texture using pantry-friendly ingredients—perfect for summer barbecues, quick weeknight dinners, or a fun party treat. Customize with your favorite toppings and enjoy a wholesome, cruelty-free twist on a comfort food classic.

Ingredients

Units Scale

For the Vegan Hot Dog Base

1 1/4 cups (150g) vital wheat gluten
1/2 cup (120ml) vegetable broth
1/2 cup (60g) cooked and drained chickpeas (or white beans)
1/4 cup (30g) nutritional yeast
1/4 cup (32g) oat flour (or all-purpose flour)
2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon olive oil
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
3/4 teaspoon salt

For Shaping and Cooking

Parchment paper (for wrapping the sausages)
Aluminum foil (for steaming)
Water (for steaming)

For Serving

Vegan hot dog buns
Ketchup, mustard, relish, sauerkraut (optional toppings)

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Instructions

Prepare the Chickpeas: In a food processor, pulse the cooked chickpeas until broken down but not completely smooth. They should be mostly mashed with a few small bits for texture.
Combine Wet Ingredients: In a large bowl, whisk together the mashed chickpeas, tomato paste, olive oil, soy sauce, and vegetable broth until thoroughly combined.
Mix the Dry Ingredients: In a separate bowl, combine the vital wheat gluten, nutritional yeast, oat flour, smoked paprika, garlic powder, onion powder, ground coriander, black pepper, and salt. Stir well to distribute the spices evenly.
Form the Dough: Add the dry ingredients to the wet mixture. Use a spatula or your hands to mix until a dough forms. Knead the dough in the bowl for 2–3 minutes, until it becomes elastic but not sticky.
Shape the Hot Dogs: Divide the dough into 6 to 8 equal pieces. Roll each piece into a log about the length of a standard hot dog. Place each log on a piece of parchment paper, roll it tightly, and twist the ends. Then wrap with aluminum foil to secure.
Steam the Hot Dogs: Arrange the wrapped hot dogs in a steamer basket over simmering water. Steam for 35–40 minutes, turning halfway for even cooking. The hot dogs should firm up and hold their shape.
Finish and Serve: Remove from steamer and let cool for a few minutes. Carefully unwrap. Optionally, grill or pan-sear the hot dogs for extra flavor and color. Serve in buns with your favorite toppings.

Notes

Leftover hot dogs can be refrigerated for up to 5 days or frozen for up to 2 months.
Feel free to customize the spice blend to suit your taste—add more smoked paprika or liquid smoke for extra smokiness.
Vital wheat gluten is essential for the classic chewy texture; substitutions won’t yield the same result.
You can double the recipe to feed a crowd or prep ahead for meal planning.

Nutrition

Serving Size: 1 hot dog (without bun or toppings)
Calories: 140
Sugar: 1g
Sodium: 440mg
Fat: 3.5g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 18g
Cholesterol: 0mg