Vegan Hot Dogs // Scallion Seitan Sausages | Mary's Test Kitchen

• published: 01 Aug 2015
• views: 46

HOT DOGS! GIT YER HOT DOGS! These are not the bland tofu dogs of yesteryear, my friends! These high-protein vegan hot dogs have a hearty sausage bite and burst with savory flavour. Best of all, they are ridiculously easy to make. Videos mentioned sub / hot dog buns: COMING SOON pb&j; chocolate cupcakes: https://www.youtube.com/watch?v=b4SqcwEgrSU&index;=18&list;=PL6QDlGTnYxpEoQeqkbIlnTs3PLuPOHHos beet "beef-style" seitan: https://www.youtube.com/watch?v=J4L6dXw1Nl0&index;=5&list;=PL6QDlGTnYxpGYJqWWWHXbqNYMHz6UIn4Q seitan sandwich slices: https://www.youtube.com/watch?v=kxTwIqUe0Ik&index;=1&list;=PL6QDlGTnYxpGYJqWWWHXbqNYMHz6UIn4Q *********************************************** VEGAN HOT DOG RECIPE Makes 6 INGREDIENTS (US) 1 cup hot water 2 cloves garlic 1/4 cup chopped scallions (green onions) 1 cube / 1 teaspoon vegetable bouillon paste/powder 1/4 cup nutritional yeast 1 tablespoon apple cider vinegar (or your choice of vinegar) 1/4 cup cashew pieces 1 1/4 cup vital wheat gluten INGREDIENTS (Metric) 235ml hot water 2 cloves garlic 10g chopped scallions (green onions) 1 cube / 5ml vegetable bouillon paste/powder 15g nutritional yeast 15ml apple cider vinegar (or your choice of vinegar) 30g cashew pieces 150g vital wheat gluten (aka gluten flour)* SUPER-COMPLICATED DIRECTIONS Blend all the ingredients, EXCEPT for the vital wheat gluten, until smooth. Transfer to a mixing bowl. Add about a third of the vital wheat gluten flour and mix in with a fork. When it's totally incorporated, slowly add the rest of the flour until a soft dough develops. The dough should be fairly loose. Do not over mix or the dough may become overly stiff. Divide the dough into 6 even pieces. Tear 3 pieces of aluminum foil, about 6-8 inches wide, from the roll. Cut/tear each one in half so that you have 6 wide rectangles. Grease each piece lightly with oil so that the sausages won't stick to them. Leave about an inch of ungreased space around the sides and top end (side farthest from you). Place one piece of seitan dough in the middle of a greased foil sheet and roll up starting from the greased end closest to you, and roll up. See the video for demo. Secure the ends by twisting. Steam the wrapped sausages over medium high heat for 45 minutes. Remove carefully with tongs. Serve immediately or grill/fry to brown them. To store, let cool before placing in an airtight container in the refrigerator. They will keep for 5-7 days. You may also freeze the sausages. NOTES *Vital Wheat Gluten, also known as PURE gluten flour, is not the same as the wheat flour used in baking. It contains mostly protein and does not taste or behave the same way. This is the brand that I buy most often: http://www.bobsredmill.com/vital-wheat-gluten.html Nutritional yeast can be found in many health food and bulk stores, as well as in many major grocery stores and online. It is NOT the same as baking yeast or brewer's yeast. If you cannot get nutritional yeast, 2 tablespoons of good quality miso paste makes a good substitute. If grilling/frying, please be careful not to overcook. As there is not a huge fat content in these sausages, they will dry out faster than their non-vegan counterparts. *********************************************** Connect with me! Instagram: http://instagram.com/marystestkitchen Twitter: http://www.twitter.com/marystestktchn Facebook: http://www.facebook.com/marystestkitchen My blog: http://www.marystestkitchen.com Support me on Patreon: https://www.patreon.com/maryvlin?ty=h