Soy-Free Vegan Hotdog
Satisfy your cravings with this flavorful and hearty Soy-Free Vegan Hotdog recipe! Made with wholesome ingredients like chickpeas, carrots, sunflower seeds, and rolled oats, this plant-based alternative is both nutritious and delicious. Infused with smoky paprika, garlic, onion, and a hint of beetroot powder for color, these hotdogs deliver a perfect balance of spice and savoriness. Free from soy and gluten (with certified gluten-free oats), they’re perfect for any dietary need. Wrapped in an optional crispy rice paper casing and cooked on a skillet or grill for a delightful texture, these hotdogs are ideal for summer barbecues or quick weeknight meals. Serve them in your favorite buns with classic toppings like mustard, ketchup, or relish, and enjoy a healthier twist on a fast-food favorite!
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Recipe Information
Ingredients
- 1 cup cooked chickpeas
- 2 medium cooked peeled carrots
- 0.5 cup sunflower seeds
- 0.5 cup rolled oats (certified gluten-free if needed)
- 1 teaspoon beetroot powder (optional, for color)
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 1 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons nutritional yeast
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 2 tablespoons water
- 4 sheets rice paper (optional, for casing)
Instructions
In a food processor, combine the cooked chickpeas, cooked carrots, sunflower seeds, and rolled oats. Pulse the mixture until well combined but still slightly textured.
Add beetroot powder (if using), smoked paprika, garlic powder, onion powder, ground cumin, ground coriander, sea salt, black pepper, nutritional yeast, tomato paste, olive oil, and water. Process until the mixture forms a thick, moldable dough.
Transfer the mixture to a clean bowl and shape it into 4 evenly sized hotdog shapes. If the mixture feels too sticky, lightly wet your hands with water to make shaping easier.
For an optional casing, soak a sheet of rice paper in warm water until soft. Wrap it around each hotdog, trimming any excess paper for a clean finish.
Heat a skillet over medium heat and add a little oil or cooking spray. Cook the hotdogs for 2-3 minutes on each side, until browned and heated through.
Alternatively, preheat your grill to medium heat and brush the hotdogs with oil. Grill them for 2-3 minutes per side, or until lightly charred.
Serve the soy-free vegan hotdogs in gluten-free or regular hotdog buns with your favorite toppings like mustard, ketchup, relish, or sautéed onions.
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 25.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2473 mg | 108% | |
| Total Carbohydrate | 156.5 g | 57% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 19.4 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2180 mg | 46% | |
*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.
