The Ultimate Vegan Hot Dog

This is ain't no rodeo and this ain't no ordinary hot dog, its the ultimate veggie hot dog!

I can't actually remember the last time I had a hot dog, probably a couple years ago, before I went vegan of course. I've tried some pre-made vegan hot dogs in the past, but they've all been either too bland or full ingredients I normally try to avoid. So, I thought I'd tackle the all American classic - hot dog...and you know what, it was so much easier than I thought AND so delicious! Of course I gave it the Plant Tribe spin and loaded it with fresh greens and other bomb-ass toppings. me, you will. Seriously.


The Ultimate Vegan Hot Dog


Veggie Hot Dog
1/2 cup diced carrot, approx. 1 medium carrot
1 cup diced yellow potato, approx. 1 medium potato
1 cup chopped yellow onion
1 cup vegetable stock
1 - 14 oz can pinto beans, drained and rinsed
1 1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp celery salt
1/2 tsp celery seed
1/4 tsp white pepper
1/4 tsp mustard powder
1/4 tsp salt
1/3 cup + 2 tbsp vital wheat gluten (this is the binder and gives it a "meaty" texture)

Toppings (shown in photo)
Caramelized onions
Red beet & cabbage sauerkraut salad
Cashew-almond cheese sauce (recipe below)
Greens of choice
Vegan parmesan cheese

Additional Topping Ideas
BBQ Sauce
Vegan cheese shreds
Hot peppers

Cashew-Almond Cheese Sauce (measurements are approximate, I winged it)
3/4 cup cashews
1/4 cup slivered almonds
2 tbsp jalapeño brine
6 slices of jalapenos
1/2 cup almond milk
1/4 cup canola oil
1 1/2 tbsp apple cider vinegar
1/2 a lemon, juiced
2 tbsp nutritional yeast
11/4 tsp onion powder
11/4 tsp garlic powder
1/4 tsp white pepper
1 1/2 tsp smoked paprika
1/2 tsp old bay seasoning
1/2 tsp salt


Make the veggie dogs

  1. In a fry pan medium heat, sauté carrots, potatoes and onions for 5-6 minutes in a bit of olive oil. Once everything starts to brown, add a 1/4 cup of the vegetable stock and let it reduce for a few minutes. Continue adding the vegetable stock a 1/4 cup at a time, stirring and letting it reduce.
  2. Using a food processor, combine the sautéed vegetables and the rest of the hot dog ingredients and blitz to combine. It should start to form a ball when done.
  3. Tare a 6-8 sheets of tinfoil, you'll be using this to wrap your and mold your hot dogs.
  4. Separate the mixture into equal parts of 6-8 balls, depending on how large you want your hot dogs to be.
  5. Take a ball and roll it into sausage-like form with your hands. Lay it diagonally on your sheet of tinfoil and tightly roll it up, folding in the ends at the end. Repeat for the remained of the balls.
  6. Using a large steamer, place the tinfoil covered hot dogs in your steamer and steam for 40 minutes, covered with a lid. If you have a smaller steamer, you may have to do this in batches, although the rolls can be placed on top of one another.
  7. After 40 minutes, remove from heat and let them sit for 10 minutes, then transfer them to the fridge for at least half an hour.

Cook the veggie dogs and load on the toppings!

  1. Grill your dogs on the BBQ or a grilling pan, they're already cooked, but you want to get those lovely grill marks.
  2. Toss your hot veggie dog in a bun and load on the toppings. Serve immediately and enjoy!

Optional - Cashew-almond cheese sauce

  1. Toss all ingredients into a high-speed blender and blitz until fully combined. This may take several minutes, stopping in-between to scrap the sides. Add more almond milk to thin out sauce for desired consistency.
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