Vegan Hot Dogs
These homemade vegan hot dogs are my go-to when I want to bring a little plant-based magic to a summer barbecue or a rainy day indoors. I love how they're packed with flavor from lentils and spices.
I first whipped up these vegan hot dogs when I was looking for a healthier alternative to the store-bought versions loaded with who-knows-what.
After a few experiments, I discovered that using smoked paprika really gives it that special something.
The process of making them feels almost meditative to me, combining the lentils with the spices and grains.
Plus, it's such a joy to share these with friends who never thought vegan hot dogs could taste this good!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For those avoiding gluten, swapping out the whole wheat flour for oat flour works like a charm. Also, if you're missing a spice, I sometimes improvise with whatever I have in the pantry, and it always turns out tasty!
Tips & Notes
- •Cook the lentils until just tender—if they get mushy, the texture of the hot dogs won't be quite right.
- •I find that letting the mixture chill a bit in the fridge before forming the hot dogs makes them easier to shape.
- •I store any leftovers wrapped in parchment paper in the fridge, and they heat up beautifully on the grill or stovetop.
Recipe Variations
- •If I'm in the mood for a little heat, I'll mix in some chopped jalapeños for a spicy kick.
- •My friend Emma swears by adding a handful of finely chopped bell peppers for extra sweetness and crunch.
Storage & Freezing
Store leftover hot dogs in an airtight container in the refrigerator for up to 5 days. Reheat in a microwave or on a skillet before serving.
Frequently Asked Questions
Can I freeze the hot dogs?
Yes, you can freeze the cooked hot dogs. Just make sure to wrap them tightly in plastic wrap and store them in an airtight container.
What toppings go well with these hot dogs?
Popular toppings include mustard, ketchup, sauerkraut, grilled onions, and vegan cheese.
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These homemade vegan hot dogs are my go-to when I want to bring a little plant-based magic to a summer barbecue or a rainy day indoors. I love how they're packed with flavor from lentils and spices.
Ingredients
Instructions
- 1
In a medium saucepan, combine the green lentils and 3 cups of water. Bring to a boil, then reduce the heat to a simmer. Cook for about 20 minutes, or until the lentils are tender. Drain and set aside.
- 2
In a large mixing bowl, combine the cooked lentils, cooked brown rice, grated carrot, chopped onion, minced garlic, and the prepared flax egg.
- 3
Add the soy sauce, smoked paprika, ground cumin, black pepper, and salt to the bowl. Mix well until all ingredients are thoroughly combined.
- 4
Gradually add in the whole wheat flour, mixing until a dough forms. If the mixture is too wet, add a little more flour until it holds together but is still moist.
- 5
Divide the mixture into 4 equal portions. Shape each portion into a hot dog shape, approximately 6 inches long.
- 6
Wrap each hot dog in a piece of parchment paper, twisting the ends to secure them. This helps maintain their shape during cooking.
- 7
In a large pot, bring water to a gentle boil. Carefully drop in the wrapped hot dogs and steam them for about 10-15 minutes.
- 8
Once cooked, remove the hot dogs from the pot and let them cool slightly. Unwrap them and serve on whole wheat buns with your favorite toppings.
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