Vegan Corndogs
Ingredients
- 6 garlic cloves, peeled ⓘ
- 3 medium carrots, peeled and chopped ⓘ
- 1 (6-oz.) pkg. sliced portobello mushrooms ⓘ
- 1 (5-oz.) red beet, peeled and chopped ⓘ
- 1/2 yellow onion, sliced in half
- 2 teaspoons table salt, divided
- 2 teaspoons black pepper, divided ⓘ
- 2 tablespoons nutritional yeast
- 2 tablespoons soy sauce ⓘ
- 1 tablespoon smoked paprika ⓘ
- 1 tablespoon fresh lemon juice (from 1 lemon) ⓘ
- 1 teaspoon ground cumin ⓘ
- 1 teaspoon brown or red miso (optional) ⓘ
- 1 1/4 cup vital wheat gluten ⓘ
- Oil for frying ⓘ
- 8 to 10 thick skewers ⓘ
- 1 1/2 cup (about 6 3/8 oz.) all-purpose flour ⓘ
- 1 1/2 cup fine cornmeal ⓘ
- 6 tablespoons granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon table salt ⓘ
Instructions
- Process roasted vegetables in a food processor until finely chopped. Add nutritional yeast, soy sauce, paprika, lemon juice, cumin, remaining teaspoon salt and pepper, and, if desired, miso. Pulse until a well combined paste forms. Add wheat gluten, and process until incorporated and mixture looks like a ball of dough.
- Divide mixture into 1/3 cup portions. Take each portion, and roll into a ball and then into an elongated "hotdog" shape. Roll each "hotdog" in piece of parchment paper and then in a piece of aluminum foil. Twist ends to seal.
Nutrition & Diet Analysis (per serving)
941
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).