Low Sodium Vegan Hotdog
Transform your backyard barbecue or quick dinner into a guilt-free indulgence with this Low Sodium Vegan Hotdog recipe. Packed with plant-based protein from vital wheat gluten and chickpea flour, these homemade vegan "sausages" are brimming with smoky flavors from smoked paprika, nutritional yeast, and a touch of beetroot powder for a classic hotdog hue. Perfectly seasoned without the overload of salt, these hotdogs are steamed to perfection, then grilled or pan-fried for that irresistible bite. Served in a low sodium bun and topped with your favorite salt-free condiments like unsalted ketchup or fresh diced onions, this recipe makes for a heart-healthy, savory delight. Ready in just about an hour, these vegan, low sodium hotdogs are ideal for family dinners, lunch on the go, or your next cookout.
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Recipe Information
Ingredients
- 1 cup Vital wheat gluten
- 2 tablespoons Chickpea flour
- 3 tablespoons Nutritional yeast
- 2 teaspoons Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground mustard
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Beetroot powder (optional, for color)
- 1 tablespoon Liquid aminos (low sodium)
- 2 tablespoons Tomato paste (no salt added)
- 1 tablespoon Maple syrup
- 1 teaspoon Apple cider vinegar
- 0.75 cup Water
- 4 Vegan hotdog buns (low sodium, if available)
- 1 to taste Toppings (e.g., unsalted ketchup, mustard, diced onions, etc.)
Instructions
In a large mixing bowl, combine the dry ingredients: vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, garlic powder, onion powder, ground mustard, ground black pepper, and beetroot powder (if using). Mix well.
In a separate bowl or measuring cup, whisk together the wet ingredients: liquid aminos, tomato paste, maple syrup, apple cider vinegar, and water.
Pour the wet ingredients into the bowl with the dry ingredients and mix until a dough forms. Knead the dough for about 2-3 minutes to develop elasticity.
Divide the dough into four equal portions and shape each portion into a hotdog-sized log. Wrap each log tightly in a piece of parchment paper, then in a layer of aluminum foil, twisting the ends like a candy wrapper to secure.
Fill a large pot with water and place a steamer basket inside. Bring the water to a simmer, then place the wrapped hotdogs in the steamer basket. Cover the pot with a lid and steam the hotdogs for 40 minutes, ensuring the water does not touch the wraps.
Once steamed, allow the hotdogs to cool slightly before unwrapping. They can be stored in the refrigerator for later or grilled/pan-fried immediately for serving.
To serve, grill or pan-fry the hotdogs for a few minutes until browned and heated through. Place each hotdog in a vegan bun and add your favorite low sodium toppings.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1089 mg | 47% | |
| Total Carbohydrate | 188.3 g | 68% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 35.5 g | ||
| Protein | 203.9 g | 408% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1364 mg | 29% | |
*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.
