These homemade vegan, sugar-free, soy-free, and gluten-free hot dogs are made with nutritious ingredients and are a great healthy alternative to the processed store-bought version.
This post was created in partnership with Little Northern Bakehouse.
You can easily find vegan hot dogs at most grocery stores these days so why in the world would you want to make your own?
Well, for starters, virtually every brand is made from gluten and/or soy. Not exactly ideal for those with food allergies. Secondly, processed faux meat isn’t really the healthiest option considering it’s not made from whole food ingredients.
Luckily, making your own at home is easy and only requires a few key ingredients!
When you see the total time for this recipe it might seem daunting but nearly half the time is allowing them to set in the refrigerator. The recipe itself takes about 45 minutes to make. Not the quickest but considering you get eight hot dogs, it’s worth the investment.
Sure, I could always post a recipe for gluten-free hot dog buns but I don’t see a reason to do that when there’s an awesome store-bought option like Little Northern Bakehouse’s Millet & Chia Hot Dog Buns. The texture is soft and fluffy, and I love that the team infuses them with nutritious ingredients like whole-grain millet and chia seeds.
I’ve decided to partner with Little Northern Bakehouse this year because I’m a huge fan of the philosophy behind the brand. Little Northern Bakehouse’s entire line of products is plant-based and certified gluten-free (suitable for celiac disease). The company also uses a peanut and nut-free facility. Little Northern Bakehouse is Non-GMO Project Verified and has Non Glyphosate Certification from BioChecked.
Best of all, its products actually taste good! Trust me, I’ve tried A LOT of gluten-free bread and Little Northern Bakehouse’s is by far my favorite. The texture is incredibly similar to regular bread.
These vegan hot dogs are made with lentils. | Making Thyme For Health
- 1 cup dry red lentils, rinsed
- 2 cups vegetable broth
- 2 tablespoons oil, divided
- 1 onion, finely chopped
- 1 ¼ cup grated carrot, about 2-3 carrots
- 1 tablespoon tomato paste
- 2 tablespoons vegan Worcestershire
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 ¼ cup gluten-free flour, such as brown rice, chickpea, or gluten-free all-purpose
- In a medium saucepan, add the rinsed lentils and vegetable broth. Bring to a boil and cook for 10 minutes, or until tender. Drain then set aside.
- In a skillet, warm one tablespoon oil over medium heat. Add the onion and cook until translucent. Add the shredded carrot and continue to cook for about 3-5 minutes, until soft.
- To a food processor, add the cooked lentils, onion/carrot mixture, Worcestershire, spices, salt, and pepper. Blend for about 10 seconds then stop and scrape down the sides of the bowl. Repeat this step until mixture is well combined.
- Transfer the mixture to a bowl and add 1/4 cup of the flour. Stir to combine. Continue adding flour, a few tablespoons at at time, until the mixture is thick enough to shaped with your hands. If you’ve used all of the flour and the mixture is still sticky, refrigerate it for 30 minutes before shaping into hot dogs.
- Roll the mixture into hot dog-like shapes, place on a plate, cover and refrigerate for a minimum of 30 minutes.
- When ready to serve, warm second tablespoon of oil in a skillet over medium heat. Cook the hot dogs on each side until golden brown. Serve warm in hot dog buns with desired toppings and enjoy!
Vegan and Gluten-Free Recipes
Looking for more plant-based, gluten-free recipes? Try this chewy vegan jerky recipe. The recipe makes a Hawaiian-style jerky, but you can skip the marinade step and use any sauce you like, including BBQ or sweet chili.
This recipe was republished with permission from Making Thyme For Health.