We had a request a couple weeks back for the #artisticveganshow, vegan hot dogs. I don't know that we'd have ventured down this path without the request so thank you to MonkeyLuv127 on YouTube. The request was that they not taste of raw flour or be mushy, well my friends these do not taste like raw flour, and they are firm baby.
The base starts like a lot of my vegan "meat" replacements, a bit concerning, wet, mushy - yet don't fear, once you steam these beauties they firm up until a nice hot dog, and after refrigerating in some marinade they become nearly 10X firmer. It's all apart of our kitchen alchemy, taking substances from one state to another.
In the end, you'll have 4 homemade hot dogs that are jam packed full of flavor, have a beautiful color and once you put them in a bun with all the fixings.
Gerald was so pleased he said they were better than any hot dogs he ever ate. So there you have it! My first review. Of course, he is a bit bias, so give it a taste and let me know what you think and tag @artisticvegan77 on IG / #artisticvegan. Let me know if you have any requests, my best recipes come from your requests, you all have brilliant ideas.
From my heart and kitchen to yours,
Christa
From my heart and kitchen to yours,
Christa
Ingredients:
1 1/2 Cup Chickpea (garbanzo) Bean Flour
1 Tbsp Liquid Smoke (hickory or preferred flavor)
3 Tbsp Coconut Butter or Coconut Oil
3 Tbsp Tamari/Soy Sauce or Coconut Aminos for Soy Free
1 Tbsp Dijon Mustard
2 Tbsp Ketchup
2 Tbsp Water
1/2 tsp Black Pepper
3 tsp Paprika
1 1/2 tsp Coriander
Dash Nutmeg
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Marinade:
2 Tbsp Tamari/Soy Sauce or Coconut Aminos for Soy Free
2 Tbsp Agave or Maple Syrup
1 1/2 tsp Paprika
1/2 tsp Black Pepper
Few drops liquid smoke
Peaceful Preparation:
1 1/2 Cup Chickpea (garbanzo) Bean Flour
1 Tbsp Liquid Smoke (hickory or preferred flavor)
3 Tbsp Coconut Butter or Coconut Oil
3 Tbsp Tamari/Soy Sauce or Coconut Aminos for Soy Free
1 Tbsp Dijon Mustard
2 Tbsp Ketchup
2 Tbsp Water
1/2 tsp Black Pepper
3 tsp Paprika
1 1/2 tsp Coriander
Dash Nutmeg
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Marinade:
2 Tbsp Tamari/Soy Sauce or Coconut Aminos for Soy Free
2 Tbsp Agave or Maple Syrup
1 1/2 tsp Paprika
1/2 tsp Black Pepper
Few drops liquid smoke
Peaceful Preparation:
- Whisk together your dry ingredients in a bowl, the chickpea flour and spices (black pepper, paprika, coriander, nutmeg, garlic and onion powder.)
- Add the wet ingredients to the dry, less the water. (Liquid Smoke, Coconut Oil/Butter, Tamari/Soy/Coconut Aminos, Dijon Mustard, Kechup.) Mix well.
- Add water 1 Tbsp at a time so it doesn't get too hard to work with, I used 2 tbsp total. Vegetable broth can also be used for added flavor.
- Bring a small pot of water to a boil / prepare your steamer.
- While the water is heating, take a piece of tin foil and a piece of parchment paper, make them the same size. You'll want 4 pieces total to roll up your "dogs".
- Divide the batter into 4, and then with clean wet hands, shape them into your vegan hot dog. Place it on top of the parchment lined foil and roll it up so it only touches the parchment paper. Repeat until done.
- Carefully transfer the vegan hot dogs to your steamer basket, steam for 20 minutes or until firm.
- Remove, transfer to a cooling rack, carefully unwrap, cool completely.
- Meanwhile, make the marinade. Whisking together all the ingredients.
- Carefully place the cooled vegan hot dogs in a zip lock bag or preferred container/method, pour the marinade on top. Seal, place the sealed bag in a bowl or on a plate to avoid any potential messes or leaks. Marinade for 2+ hours, the longer you marinade them the more flavorful and moist they will be.
- From there prepare as you please. On an open flamed grill, baked or heat them in a skillet, I heated them in a cast iron skillet with a little coconut oil (opt, can be oil-free), and then added a little of the marinade to flash fry. They were divine!
- Serve in a bun of choice, with ketchup, mustard and all the fixings. Ours had a little fresh red onion, diced pickled peppers (relish would be great too), and then sautéed bell pepper and onions.
