Vegan Hot Dogs

Ingredients

• Canola oil

  ½ tbsp or 7g

• White Onion

  Freshdirect

  ½ medium or 55g

• Garlic

  2 cloves raw - Whole Foods Market

  1 cloves, raw or 3g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Fennel seed

  Spices

  ½ tsp, whole or 1g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

  ¼ cup or 41g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Salt

  Table

  ⅛ tsp or 0.8g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Smoked Paprika

  ½ tsp or 1g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Sparkling Water

  ¼ cup or 25g

• Vital Wheat Gluten

  Bob's Red Mill

  ¾ cup or 90g

Directions

1. In a large pan with canola oil, sautée the chopped onion and garlic cloves until soft. Add the cumin and fennel seeds. Let it cook further until the spices are toasted.
2. In a food processor, add the chickpeas, onion-garlic-spices mixture, tomato paste, salt, thyme, smoked paprika, soy sauce, and sparkling water. Pulse until it’s saucy. Then add the vital wheat gluten and pulse again until it comes together in a ball.
3. Prepare a large pot (filled with a couple of inches of water) with a steaming basket and bring to high heat.
4. Divide the seitan into 4 equal chunks. Roll and press the seitan into a sausage shape. Roll each sausage in parchment paper and aluminum foil. Twist the ends so that the seitan is completely closed off. Add the seitan sausages into the steaming basket and let them steam for about 40 minutes, flipping them after 20 minutes.
5. Let them cool off a bit before removing the aluminum foil and parchment paper.
6. Heat the sausages in a grill pan or contact grill for nice grill marks. Then add them into your hot dog buns, top with ketchup, pickles and fried onions and enjoy!

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