A while back, I bought a pack of veggie bratwursts made by viana. I loved the taste and texture of those sausages and — as luck would have it — the ingredients listed the percentages of the two main ingredients (tofu and gluten). Using that info & the nutritional values, I “back engineered” a recipe.
The bratwursts that I made using that recipe were great. My FIL (who is omni) tried them, and I overheard him telling someone a few days later that they’d be hard-pressed to distinguish them from the type containing dead animals (well, he didn’t put it quite like that, but that was the gist).
After that successful experiment, I turned my attention to making veggie hotdogs… or weiners, wieners, frankfurters or whatever you want to call them! I thought it should be pretty easy, considering it was just a matter of fiddling with the spices and making them a tad softer and smaller than sausages. The first time I made them, I was in vegan heaven, because not only did they taste better than store-bought veggie hotdogs, they were a whole lot cheaper to make.
You’ll notice that the base ingredients are the same as my Vegan Deli Slices, because that recipe was also derived from the original bratwurst recipe. I won’t repeat the info on ingredients, so you may want to peruse that recipe if there’s any ingredient you’re not sure about.
Edit: I now add a teaspoon of arrowroot to the gluten flour before mixing in the wet ingredients. This makes a more “cohesive” dog.
|30g||ground almonds||5 tablespoons|
|2 tablespoons||soy sauce||2 tablespoons|
|3 tablespoons||mild vegetable oil||3 tablespoons|
|34g||finely chopped onion||1/4 cup|
|2 teaspoons||smoked sweet paprika||2 teaspoons|
|1-1/2 teaspoons||granulated sugar||1-1/2 teaspoons|
|1 teaspoon||minced fresh garlic||1 teaspoon|
|1 teaspoon||salt||1 teaspoon|
|3/4 teaspoon||freshly ground black pepper||3/4 teaspoon|
|1/2 teaspoon||ground coriander||1/2 teaspoon|
|1/2 teaspoon||black mustard seeds||1/2 teaspoon|
|1/4 teaspoon||mace||1/4 teaspoon|
|1/4 teaspoon||ground cardomom||1/4 teaspoon|
|1/4 teaspoon||ground cumin||1/4 teaspoon|
|140g||vital wheat gluten flour||1 cup + 1 tablespoon|
|1 teaspoon||arrowroot||1 teaspoon|
1. If you’re starting with whole almonds, grind them in the blender first while it’s still clean and dry, then remove and set aside.
2. Crumble the tofu into the blender. Measure the soy sauce into a measuring cup and add enough water so the mixture equals 100ml (6-1/2 tablespoons). Add this to the blender.
3. Add remaining ingredients to blender EXCEPT gluten. Blenderise until completely smooth. Empty into a large mixing bowl.
4. Add wheat gluten flour and mix until evenly combined. You’ll have a soft dough.
5. Divide dough into eight pieces. Roll each piece into a hotdog shape (make sure you don’t roll them longer than your steamer!). Wrap each hotdog in parchment paper and then in aluminium foil. Lightly twist the ends together.
6. Bring water to boil in a pot that has a steamer insert. Arrange wrapped hotdogs in your steamer insert with the seam side down. There is less chance of the hotdogs bursting the foil if they are packed tightly in the steamer. I arrange four dogs on the bottom, then another four at a 90 degree angle on top.
7. Steam for 45 minutes over gently simmering water. If you’ve arranged your dogs in two layers, switch their positions halfway through the cooking time (bottom ones on top and top ones on bottom). Turn heat off and let cool.
8. To cook, simmer unwrapped dogs in water for 5 minutes.
Can be frozen for future use (leave them wrapped in parchment/foil, and place in a plastic freezer bag).
Makes eight hotdogs.