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Homemade Vegan Hot Dogs

A flavorful base of seasoned tomato paste is added to a seitan mixture to create hot dogs that are pretty close to the flavor and texture of traditional meat dogs.

Chicago style dog with mustard, tomatoes, dill relish, diced onions, pickle spear and celery salt on poppy seed bun.
Vegan seitan hot dogs with homemade potato salad

Recipe modified from Fat Free Vegan


1/2 medium onion, diced

3 cloves garlic, minced

3/4 cup cooked pinto beans well-drained

1/2 cup plus 2 tablespoons water

2 tablespoons low sodium tamari or soy sauce

1 tablespoon tomato paste

2 teaspoons smoked paprika

1 teaspoon ground coriander

1 teaspoon ground mustard

1/2 teaspoon white or black pepper

1/4 teaspoon celery seed

1/4 teaspoon mace (or nutmeg if you can’t find mace)

1/8 teaspoon liquid smoke + 1/8 teaspoon salt

1 cup vital wheat gluten

1/3 cup ground oatmeal

2 tablespoons nutritional yeast

1 tablespoon ground flax seeds


1. Heat a small non-stick skillet. Add onion and garlic and cook until onion is softened, about 3 minutes. Transfer onion mixture to a food processor.

2. Add the pinto beans, water, tamari or soy sauce, tomato paste, and all seasonings to the food processor. Blend to make a thin paste.

3. Whisk together remaining ingredients (gluten, ground oatmeal, yeast, and ground flax seeds) in a large mixing bowl. Add the contents of the food processor and stir until combined. If it seems like there’s not enough moisture, add another tablespoon or two of water. Knead in the bowl for about two minutes until a heavy gluten “dough” is formed.

4. Cut off 8 pieces of aluminum foil or parchment paper, each about 6 inches long. Divide the gluten into 8 equal pieces. Place a piece of foil or parchment on the counter. Roll a piece of gluten between the palms of your hands until it’s about the size and shape of a hot dog. Place it on the foil/paper and roll up. Roll the tube back and forth, pressing lightly with your hands, to give it an even shape, and then twist the ends closed. Repeat with the remaining gluten to form 8 veggie hot dogs.

5. Set up a steamer in a pot (see note) and add enough water to come just below the bottom of the steamer. Begin heating the water. Place all the veggie dogs in the steamer, cover, and steam for 45 minutes. Remove from heat and allow to cool slightly before unwrapping. Store the veggie dogs in a covered container in the refrigerator. Warm gently in a frying pan or microwave or on a grill before serving.

NOTE: If you don’t have a steamer you can make one by placing 3 balls of aluminum foil, about the size of small tennis balls into the bottom of a Dutch oven or large pot. Set a heat-safe plate that is slightly smaller than the diameter of the pot on top of the foil balls. Add water until it just reaches below the plate. Turn on medium high to get a low rolling boil (you may not be able to see it with the plate, but you should be able to hear it). Then add hot dogs. It's important that the water is simmering before adding the hot dogs.

Serve these dogs with Best Vegan Dill Potato Salad.

Pre-cooked seitan hot dogs.
Pre-cooked seitan hot dogs.

Modified steamer using large pot, foil balls and plate.
Modified steamer using large pot, foil balls and plate.

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