Vegan Gluten-free Hot Dogs
Vegan Gluten-free Hot Dogs- made with nutritious ingredients, these homemade hot dogs are a great healthy alternative to the processed store-bought version.
You can easily find vegan hot dogs at most grocery stores these days so why in the world would you want to make your own?
Well, for starters, virtually every brand is made from gluten and/or soy. Not exactly ideal for those with food allergies. Second, processed faux meat isn’t really the healthiest option considering it’s not made from whole food ingredients.
Luckily, making your own at home is easy and only requires a few key ingredients!
Vegan Gluten-free Hot Dog Ingredients
- Red Lentils– acting as the base for the hot dogs, lentils are a great source of protein, fiber, iron and potassium.
- Onion and Carrots– finely chopped onion and grated carrot add taste and texture to the hot dogs, in addition to important vitamins and minerals.
- Smoked Paprika, Garlic Powder and Salt– the hint of smokiness from the paprika combined with the savory garlic powder and salt hints towards the classic hot dog flavor.
- Tomato Paste and Vegan Worcestershire– both of these ingredients add a taste of umami.
- Gluten-free Flour– I like to use chickpea or brown rice flour because they have a nice fine texture and offer a boost of nutrition, however gluten-free all purpose should also work fine.
How to Make Vegan Gluten-free Hot Dogs
When you see the total time for this recipe it might seem daunting but nearly half the time is allowing them to set in the refrigerator. The recipe itself takes about 45 minutes to make. Not the quickest but considering you get 8 hot dogs, it’s worth the investment.
- First step is to cook the lentils in broth for about 10 minutes. Drain thoroughly and set aside.
- Next we sauté the onion and carrot until soft.
- Add both the lentils and the cooked onion/carrot to a food processor with the seasonings and worcestershire then blend until evenly combined.
- Transfer the mixture to a bowl, sprinkle in the flour then shape into hot dogs.
- Refrigerate for at least 30 minutes then sauté each one in the skillet until golden brown.
What about Gluten-free Vegan Hot Dogs Buns?
Sure, I could always post a recipe for gluten-free hot dog buns but I don’t see a reason to do that when there’s an awesome store-bought option like Little Northern Bakehouse’s Millet & Chia Hot Dog Buns. The texture is soft and fluffy, and I love that they infuse them with nutritious ingredients like whole grain millet and chia seeds.
I’ve decided to partner with Little Northern Bakehouse this year because I’m a huge fan of the philosophy behind their brand:
- Entire line of products are plant-based without eggs or dairy
- Non-GMO project verified
- Bio-checked Non Glyphosate Verified
- Peanut & Nut-free Facility
- Certified Gluten-free (suitable for celiac disease)
Best of all, their products actually taste good! Trust me, I’ve tried A LOT of gluten-free breads and theirs is by far my favorite. The texture is incredibly similar to regular bread. If you’re interested in trying their products, CLICK HERE to find a store that carries them near you.
Vegan Gluten-free Hot Dogs
- 1 cup dry red lentils, rinsed
- 2 cups vegetable broth
- 2 tablespoons oil, divided
- 1 onion, finely chopped
- 1 ¼ cup grated carrot, about 2-3 carrots
- 1 tablespoon tomato paste
- 2 tablespoons vegan Worcestershire
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 ¼ cup gluten-free flour, such as brown rice, chickpea or gluten-free all purpose
- In a medium saucepan, add the rinsed lentils and vegetable broth. Bring to a boil and cook for 10 minutes, or until tender. Drain then set aside.
- In a skillet, warm one tablespoon oil over medium heat. Add the onion and cook until translucent. Add the shredded carrot and continue to cook for about 3-5 minutes, until soft.
- To a food processor, add the cooked lentils, onion/carrot mixture, worcestershire, spices, salt & pepper. Blend for about 10 seconds then stop and scrape down the sides of the bowl. Repeat this step until mixture is well combined.
- Transfer the mixture to a bowl and add 1/4 cup of the flour. Stir to combine. Continue adding flour, a few tablespoons at at time, until the mixture is thick enough to shaped with your hands. If you’ve used all of the flour and the mixture is still sticky, refrigerate it for 30 minutes before shaping into hot dogs.
- Roll the mixture into hot dog-like shapes, place on a plate, cover and refrigerate for a minimum of 30 minutes.
- When ready to serve, warm second tablespoon of oil in a skillet over medium heat. Cook the hot dogs on each side until golden brown. Serve warm in hot dog buns with desired toppings and enjoy!