These vegan gluten free hot dogs are so unique and so delicious! Perfect for that summer BBQ and party!
This recipe is made using all whole food plant based ingredients with a few tricks to emulate the texture and flavor but SO much healthier than traditional hot dogs!
Creating Hot Dogs with Whole Food Ingredients
For the base of these vegan gluten free (and soy free) hot dogs I use pumfu!
Pumfu is a soy free tofu made entirely of pumpkin seeds. It has incredible flavor and is a great source of plant based protein. If you are not soy free, you can substitute this with extra firm tofu.
To create a hot dog-like texture, I use rice paper to mimic the casing in which hot dogs and sausages have. It has a very similar texture and is a perfect way to keep the filling in tact!
Using a variety of spices, coconut aminos, tomato paste and coconut sugar to create a similar taste to traditional hot dogs.
Hot dogs are made with all types of processed sugar and have a sort of caramelized flavor so the coconut sugar is a great healthy alternative in this recipe.
FAQs
Do these taste just like regular hot dogs?
No, they have a slightly different texture and taste being that they aren’t made with meat and nitrates. Hot dogs have a sort of rubbery texture that these don’t have. I think they are still similar delicious and a great healthy meat free alternative!
What goes well with these vegan hot dogs?
Since the hot dog itself is gluten free, I add these gluten free hot dog buns that are phenomenal if you’re looking for good gluten free buns!
These go great with toppings like mustard, ketchup, sweet pickle relish and sauerkraut. I am all about the toppings when it comes to this recipe. It adds so much to the flavor and brings me back to my childhood adding lots of mustard and pickle relish to my hot dogs!
Check out my homemade ketchup recipe to pair with these vegan hot dogs!
Vegan Gluten Free Hot Dogs (no carrots!)
Ingredients
- 1 package pumfu, crumbled (original) sub with 1/2 15 oz package extra firm tofu)
- 1 tbsp avocado oil
- 2 tbsp coconut aminos
- 2 tsp paprika
- 1 1/2 tsp garlic powder
- 1 tsp mustard powder
- 2 tsp smoked paprika
- 1/2 tsp cumin or coriander
- 1/8 tsp nutmeg
- 1 tsp sea salt
- 2 tsp coconut coconut sugar sub maple syrup
- 2 tbsp tomato paste
- 2 tsp agar agar powder
- 1/4 cup water discard after soaking agar powder
- 6 pieces rice paper
Rice Paper Marinade
- 1/2 cup lukewarm water or room temp
- 1 tbsp coconut aminos
- 2 tsp maple syrup
- 1/2 tsp each garlic powder, paprika and sea salt
- additional smoked paprika for topping
Optional add-in:
- 1 tsp fennel seeds
Topping Options:
- yellow mustard
- ketchup see my homemade ketchup recipe above
- pickle relish
- sauerkraut
Instructions
- To a small bowl, add agar powder and 1/4 cup of water and mix up. Allow to sit for 5 minutes. The thicker agar mixture should sink to the bottom, carefully pour out the water on top, leaving the remaining thicker part in the bowl.
- Add avocado oil to sauté pan and heat up on medium heat.
- To the sauté pan, add crumbled pumfu or extra firm tofu, coconut aminos, coconut sugar, sea salt, spices, tomato paste, and the agar powder mixture.
- Saute for about 15 minutes or until golden brown.
- Heat off the heat and allow the mixture to cool for about 10 minutes.
- Place the mixture into a food processor and pulse until the mixture comes together.
- Optionally, you can add in fennel seeds and give it a quick pulse for a few seconds.
Rice Paper "Hot Dog Casing"
- To a shallow plate, add the "rice paper marinade ingredients" to a shallow bowl and mix together until well combined.
- Dip the rice paper into a marinade for about 7 seconds and place onto a clean plate or cutting board.
- Use your hands to form a hot dog shape with the filling and place it onto the rice paper (about 1 inch away from the edge of the rice paper). Use your hands to gently roll the rice paper over the hot dog mixture until its tightly wrapper and set aside.
- Place another rice paper into the marinade for 7 seconds and place it onto the same work surface. Place the wrapped hot on the rice wrapper to double wrap it.
- Repeat this process for the rest. It makes 3-4 hot dogs, depending on desired size. Dust the hot dogs with smoked paprika.
- Once completed, place onto a baking sheet lined with parchment paper. Bake at 350 for 30 minutes, flipping halfway through.
- Serve in gluten free hot dog buns and top with toppings of choice.
- Enjoy!
Video
What is the brand of gluten free hot dog buns
Hi Elsie! I included the ones I buy online under FAQs- “what goes well with these hot dogs” you’ll see gluten free hot dog buns underlined 🙂 hope that’s helpful! they’re delicious!