Get ready for those summer BBQs with these perfect vegan hotdogs!
Juicy, smokey, meaty goodness.. except these are made from white bean seitan! WHAA?!
Serve them in a soft bun with caramelized onions, ketchup and mustard. bloody beautiful!
Anyway.. let's get goin'
This recipe makes 6-8 sausages
You'll need these things first:
140g vital wheat gluten, 1 x 400g tin of any cooked white bean (drained), 1 tbsp paprika, 2 tsp onion powder, 2 tsp garlic powder, 150ml strong vegetable or vegan chicken stock, 2 tbsp liquid smoke, 1 tbsp tomato puree, 1 tbsp soy sauce.
For the marinade: soy sauce, paprika and liquid smoke.
1. Add everything apart from the gluten into a blender and blitz until smooth. In a large bowl, measure out the gluten and slowly add the beany goodness until you get a really soft dough. Knead for a few minutes, but it will still be really soft, don't worry! it's fine!
2. Divide the dough into sausages, however big or small you want them. Wrap each sausage tightly in cling film and then tin foil. Add into a large pan of boiling water and leave to simmer with a lid on for 1 hour.
3. Remove from the water and allow to cool. Unwrap, and add into a simple marinade of equal parts soy sauce and liquid smoke, with 2 tsp paprika. Leave these to soak up the flavour until you're ready to fry, grill or BBQ your dawgs.
I know what it looks like. I'm sorry they look like this, but it's a sausage.. it can't be helped.
TA-DAH! Done. Easy, HAPPY DAYSSSS!
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