From my heart and kitchen to yours,
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
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
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
- 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.