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.Recipe courtesy of Making Thyme For Health.
Prep Time
25
minutes
Cook Time
20
minutes
Servings
8
servings
Total time: 1.23 hours
Ingredients
- 1 cup dry red lentils, rinsed
- 2 cup vegetable broth
- 2 tablespoon oil, divided
- 1 onion, finely chopped
- 1 1/4 cup grated carrot, about 2-3 carrots
- 1 tablespoon tomato paste
- 2 tablespoon vegan worcestershire
- 1 tablespoon smoked paprika
- 2 teaspoon garlic powder
- 1 teaspoon salt
- 1 1/4 cup gluten-free flour, such as brown rice, chickpea or gluten-free all purpose
Directions
- 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.