Whole30 Vegan Hotdog
Looking for a guilt-free and delicious twist on the classic hotdog? This Whole30 Vegan Hotdog recipe is the ultimate plant-based take on a beloved favorite! Made with wholesome ingredients like sweet potatoes, carrots, chickpeas, and fresh herbs, these hotdogs are packed with flavor and completely free of grains, gluten, soy, and animal products, making them perfect for anyone following a Whole30 or vegan lifestyle. The addition of smoked paprika and coconut aminos delivers a smoky, savory kick, while almond flour and arrowroot powder create a perfectly firm texture. After baking and lightly pan-frying, these hotdogs develop a golden crust that pairs beautifully with your favorite Whole30-friendly toppings. Whether you serve them in a lettuce wrap or over a vibrant salad, these nourishing vegan hotdogs are guaranteed to impress and satisfy!
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Recipe Information
Ingredients
- 1 medium Sweet potato
- 2 medium Carrot
- 1 cup Canned chickpeas (drained and rinsed)
- 2 tablespoons Ground flaxseed
- 3 tablespoons Water
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cumin
- 1 tablespoon Coconut aminos
- 0.5 cup Almond flour
- 2 tablespoons Arrowroot powder
- 0.25 teaspoon Salt
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Olive oil (for cooking)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the sweet potato and chop it into small cubes. Steam or boil the sweet potato until it's soft, approximately 8-10 minutes. Let it cool slightly.
While the sweet potato is cooking, steam or boil the carrots until they become tender. Let them cool slightly as well.
In a small bowl, combine the ground flaxseed with water to create a flax egg. Stir and let it sit for 5-10 minutes until it thickens.
Add the cooked sweet potato, cooked carrots, and chickpeas to a food processor. Blend until smooth.
Transfer the mixture to a large mixing bowl and add garlic powder, onion powder, smoked paprika, cumin, coconut aminos, almond flour, arrowroot powder, salt, chopped parsley, and the prepared flax egg. Mix everything thoroughly until it forms a cohesive dough.
Divide the dough into four equal portions and shape each portion into a hotdog shape, approximately 5-6 inches long.
Place the formed hotdogs onto the prepared baking sheet and bake them in the oven for 20 minutes, flipping them halfway through to ensure even cooking.
Once baked, heat olive oil in a skillet over medium heat and lightly pan-fry the hotdogs for 2-3 minutes on each side to give them a lightly browned exterior.
Serve the vegan hotdogs in a lettuce wrap or over a Whole30-compliant salad with your favorite toppings like mustard, onions, or sauerkraut.
Nutrition Facts
Calories |
1167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1356 mg | 59% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 26.0 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2162 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.
