Gluten-Free Vegan Hotdog
Enjoy the ultimate combination of flavor and dietary inclusivity with these Gluten-Free Vegan Hotdogs! Perfect for barbecues, weeknight dinners, or snack time, this recipe features a savory blend of chickpeas, gluten-free oats, and vibrant grated vegetables like beetroot and carrot, seasoned with aromatic spices and tamari for an umami-packed punch. These plant-based hotdogs are quick to prepare—ready in just 35 minutes—and require simple pantry staples, making them a hassle-free option for any occasion. Toasted gluten-free buns cradle these hearty, protein-rich creations, while customizable toppings like ketchup, mustard, and sauerkraut bring endless variety. If you're seeking a delicious, allergen-friendly twist on a classic comfort food, this recipe delivers big on taste and texture while catering to both vegan and gluten-free diets.
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Recipe Information
Ingredients
- 1 cup, cooked Chickpeas
- 1 cup Rolled oats (certified gluten-free)
- 2 tablespoons Ground flaxseed
- 3 tablespoons Water
- 0.25 cup Beetroot (grated)
- 0.25 cup Carrot (grated)
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cumin
- 1 tablespoon Tamari (gluten-free soy sauce)
- 1 tablespoon Olive oil
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 4 pieces Gluten-free hotdog buns
Instructions
In a small bowl, combine the ground flaxseed and water to create a flax egg. Let it sit for 5 minutes to thicken.
In a food processor, add the cooked chickpeas, gluten-free oats, grated beetroot, grated carrot, onion powder, garlic powder, smoked paprika, ground cumin, tamari, olive oil, nutritional yeast, salt, and pepper. Blend until the mixture is smooth and can hold its shape. Do not over-process; a slightly coarse texture works best.
Transfer the mixture to a bowl and add the flax egg. Mix well to combine.
Divide the mixture into 4 equal portions, then shape each portion into a hotdog-like cylindrical shape using your hands.
Heat a non-stick skillet over medium heat. Lightly grease the skillet with olive oil and cook the plant-based hotdogs for 3-4 minutes on each side, or until they are golden brown and heated through.
Toast the gluten-free hotdog buns in the skillet or using a toaster, if desired.
Assemble the hotdogs by placing the cooked plant-based hotdogs in the gluten-free buns. Add your favorite vegan and gluten-free toppings, such as ketchup, mustard, diced onions, sauerkraut, or relish.
Serve immediately and enjoy your homemade gluten-free vegan hotdogs!
Nutrition Facts
Calories |
1585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3240 mg | 141% | |
| Total Carbohydrate | 259.7 g | 94% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 31.2 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1982 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
