Vegan Hot Dogs

Chickpeas: These are the main base of the hot dogs and add protein and a creamy texture.

Oats: Oats help bind everything together and give a nice chewiness.

Vegetable broth: Adds moisture and flavor to the mixture.

Soy sauce: Brings a salty, savory taste that makes the hot dogs more flavorful.

Tomato paste: Adds a rich, slightly sweet tang that deepens the flavor.

Smoked paprika: Gives a smoky, slightly spicy kick.

Garlic powder: Adds a warm, garlicky flavor without the texture of fresh garlic.

Onion powder: Brings a mild onion flavor that blends well with the other spices.

Black pepper: Adds a little heat and sharpness.

Liquid smoke: Gives the hot dogs a smoky flavor, like they were cooked over a fire.

Hot dog buns: The perfect soft bread to hold your vegan hot dogs and toppings.

One of the most important steps in making these Vegan Hot Dogs is shaping the mixture into hot dog shapes. It might sound simple, but getting the shape right helps the hot dogs cook evenly and fit perfectly in the buns. Here’s how you can do it:

1. After blending the chickpeas and oats with the other ingredients, scoop out a handful of the mixture.
2. Roll it gently between your hands to form a smooth, even log about the size of a regular hot dog.
3. Don’t press too hard or the mixture might get too dense and won’t cook well inside.
4. If the mixture feels sticky, wet your hands a little bit with water to make shaping easier.
5. Try to keep the ends rounded, not pointy, so they cook evenly without burning.

Shaping the mixture well makes cooking smoother because the hot dogs will cook at the same speed all around. If some parts are thicker or thinner, those thinner parts might burn while the thicker parts stay raw inside. Plus, a nice shape fits better in the hot dog buns, making your meal look and taste just right.

When I first made these, I didn’t wet my hands and the mixture stuck everywhere! It was messy and hard to get a good shape. Now, I always keep a little bowl of water nearby to dip my fingers in. It’s a small trick but makes a big difference. Also, if the mixture feels too soft, chilling it in the fridge for 10 minutes helps it firm up and makes shaping easier. Give it a try—you’ll feel like a pro in no time!

• cooked chickpeas - Substitute with cooked lentils: Lentils provide a similar texture and protein content, making them a great alternative.

• oats - Substitute with quinoa flakes: Quinoa flakes offer a similar binding property and nutritional profile.

• vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich umami flavor that complements the other ingredients.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides the same salty and savory flavor.

• tomato paste - Substitute with ketchup: Ketchup can be used for its similar consistency and sweetness, though it may be slightly less concentrated.

• smoked paprika - Substitute with chipotle powder: Chipotle powder adds a smoky flavor with a bit of heat, similar to smoked paprika.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions provide a fresh and robust onion flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.

• liquid smoke - Substitute with smoked salt: Smoked salt can provide a similar smoky flavor with the added benefit of seasoning.

• hot dog buns - Substitute with whole wheat buns: Whole wheat buns offer more fiber and nutrients while maintaining the classic hot dog bun shape.

• Allow the vegan hot dogs to cool completely before storing. This prevents condensation, which can make them soggy.
• Wrap each hot dog individually in parchment paper or plastic wrap. This helps maintain their shape and prevents them from sticking together.
• Place the wrapped hot dogs in an airtight container or a zip-top freezer bag. If using a freezer bag, squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date. This ensures you use the hot dogs within a reasonable time frame.
• Store in the refrigerator for up to 5 days. For longer storage, place them in the freezer, where they can last up to 3 months.
• When ready to use, thaw frozen hot dogs in the refrigerator overnight. This gradual thawing helps maintain their texture.
• Reheat the vegan hot dogs in a non-stick pan over medium heat for about 5 minutes, turning occasionally, until heated through. Alternatively, you can microwave them on a microwave-safe plate for 1-2 minutes, checking halfway through.
• If you prefer a grilled flavor, reheat the hot dogs on a grill or grill pan for a few minutes on each side until they are warmed and have grill marks.
• Serve the reheated vegan hot dogs in fresh hot dog buns with your favorite toppings like mustard, ketchup, relish, or sauerkraut for a delicious meal.

• Microwave: Place the vegan hot dogs on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Stovetop: Heat a non-stick pan over medium heat. Add a small amount of olive oil or vegetable broth to the pan. Place the vegan hot dogs in the pan and cook for 5-7 minutes, turning occasionally to ensure they are heated through and have a nice, crispy exterior.

• Oven: Preheat your oven to 350°F (175°C). Wrap the vegan hot dogs in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for 10-15 minutes, or until thoroughly warmed.

• Steaming: Fill a pot with a small amount of water and bring it to a simmer. Place a steamer basket over the pot and add the vegan hot dogs. Cover and steam for 5-7 minutes, or until heated through. This method helps retain moisture and keeps the hot dogs tender.

• Air Fryer: Preheat your air fryer to 350°F (175°C). Place the vegan hot dogs in the air fryer basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method gives a nice, crispy texture.

• Food processor: Used to blend the chickpeas and oats until smooth, ensuring a consistent texture for the hot dog mixture.

• Measuring cups: Essential for accurately measuring the chickpeas, oats, vegetable broth, and other ingredients to maintain the recipe's balance.

• Measuring spoons: Necessary for measuring smaller quantities of ingredients like soy sauce, tomato paste, smoked paprika, garlic powder, onion powder, black pepper, and liquid smoke.

• Non-stick pan: Used to cook the shaped hot dogs over medium heat, preventing them from sticking and ensuring even cooking.

• Spatula: Helpful for turning the hot dogs occasionally while cooking to achieve an even browning on all sides.

• Mixing bowl: Useful for combining all the ingredients before blending them in the food processor.

• Spoon: Handy for scooping out the mixture from the food processor and shaping it into hot dog forms.

• Hot dog buns: Essential for serving the vegan hot dogs once they are cooked.

Pre-cook chickpeas: Use canned chickpeas to save time on cooking and cooling.

Quick blend: Blend chickpeas and oats together in a high-speed blender for a smoother texture.

Batch prep: Double the recipe and freeze extra hot dogs for future meals.

Pre-mix spices: Combine all spices in advance to streamline the blending process.

Non-stick pan: Use a non-stick pan to reduce cooking time and avoid sticking.

Ready toppings: Prepare your favorite toppings while the hot dogs cook to save time.