What can I say? I grew up like most American kids. Hot dogs were most definitely on the menu. Nowadays, they are definitely not. The conventional version anyway. Every once in awhile I get a hankering for that good old-fashioned frank on a bun experience. There are various brands of vegan dogs on the market, but I thought I would try this recipe because it is quite simple and natural and uses pantry items I have on hand.
These are quite good and easy to make, with a pleasant background flavor of cornmeal, reminiscent of corn dogs (another old favorite). We both actually like them better than any brand I’ve tried. Definitely cheaper than store-bought and you can adjust the sodium and flavorings to your liking.
Artisan Vegan Frankfurters
recipe courtesy Heather Bell and Jenny Engel of Spork Foods
as published in Veg News magazine, July-August 2017
1 (12-ounce) package extra firm tofu, pressed and crumbled
1/4 cup finely ground yellow cornmeal
1/2 cup vital wheat gluten flour
1 tbsp arrowroot powder
2 tbsp safflower oil ( I used canola)
3/4 tsp liquid smoke
1 1/2 tbsp vegan Worcestershire sauce
1 1/2 tbsp sugar
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp smoked paprika
1/2 tsp ground mace
1/2 tsp mustard powder
In large food processor add all ingredients and process until a dough forms.
Cut eight 4 x 6 inch pieces or parchment paper and eight pieces of aluminum foil the same size.
Roll the dough into a ball on a clean surface and flatten slightly. Cut into 8 equal pieces then form each piece into a hot dog shape.
Roll each dog in parchment and twist ends. Then roll each piece in foil, twist and trim ends if necessary.
Place rolls in an electric steamer or a colander over a simmering pot of water on the stove to create a steamer (covered). Steam 45 minutes.
Don’t forget the buns!