Vegan Gluten Free Hot Dogs (no carrots!)

Name: Vegan Gluten Free Hot Dogs (no carrots!)
Cuisine: American
Ingredients: 1 package pumfu, crumbled (original) (sub with 1/2 15 oz package extra firm tofu)); 1 tbsp avocado oil; 2 tbsp coconut aminos; 2 tsp paprika; 1 1/2 tsp garlic powder; 1 tsp mustard powder; 2 tsp smoked paprika; 1/2 tsp cumin or coriander; 1/8 tsp nutmeg; 1 tsp sea salt; 2 tsp coconut coconut sugar (sub maple syrup); 2 tbsp tomato paste; 2 tsp agar agar powder; 1/4 cup water (discard after soaking agar powder); 6 pieces rice paper; 1/2 cup lukewarm water (or room temp); 1 tbsp coconut aminos; 2 tsp maple syrup; 1/2 tsp each garlic powder, paprika and sea salt; additional smoked paprika (for topping); 1 tsp fennel seeds; yellow mustard; ketchup (see my homemade ketchup recipe above); pickle relish; sauerkraut

15 steps

Updated at: Fri, 06 Dec 2024 09:37:29 GMT

Ingredients

3 servings

1 packagepumfu

crumbled, original, sub with 1/2 15 oz package extra firm tofu

1 Tbspavocado oil

2 Tbspcoconut aminos

2 tsppaprika

1 ½ tspgarlic powder

1 tspmustard powder

2 tspsmoked paprika

½ tspcumin

or coriander

⅛ tspnutmeg

1 tspsea salt

2 tspcoconut sugar

sub maple syrup

2 Tbsptomato paste

2 tspagar agar powder

¼ cupwater

discard after soaking agar powder

6 piecesrice paper

½ cupwater

lukewarm, or room temp

1 Tbspcoconut aminos

2 tspmaple syrup

½ tspgarlic powder

1 tspfennel seeds

yellow mustard

Pickle relish

sauerkraut

Instructions

Step 1

To a small bowl, add agar powder and 1/4 cup of water and mix up. Allow to sit for 5 minutes. The thicker agar mixture should sink to the bottom, carefully pour out the water on top, leaving the remaining thicker part in the bowl.

Step 2

Add avocado oil to sauté pan and heat up on medium heat.

Step 3

To the sauté pan, add crumbled pumfu or extra firm tofu, coconut aminos, coconut sugar, sea salt, spices, tomato paste, and the agar powder mixture.

Step 4

Saute for about 15 minutes or until golden brown.

Step 5

Heat off the heat and allow the mixture to cool for about 10 minutes.

Step 6

Place the mixture into a food processor and pulse until the mixture comes together.

Step 7

Optionally, you can add in fennel seeds and give it a quick pulse for a few seconds.

Rice Paper "Hot Dog Casing"

Step 8

To a shallow plate, add the "rice paper marinade ingredients" to a shallow bowl and mix together until well combined.

Step 9

Dip the rice paper into a marinade for about 7 seconds and place onto a clean plate or cutting board.

Step 10

Use your hands to form a hot dog shape with the filling and place it onto the rice paper (about 1 inch away from the edge of the rice paper). Use your hands to gently roll the rice paper over the hot dog mixture until its tightly wrapper and set aside.

Step 11

Place another rice paper into the marinade for 7 seconds and place it onto the same work surface. Place the wrapped hot on the rice wrapper to double wrap it.

Step 12

Repeat this process for the rest. It makes 3-4 hot dogs, depending on desired size. Dust the hot dogs with smoked paprika.

Step 13

Once completed, place onto a baking sheet lined with parchment paper. Bake at 350 for 30 minutes, flipping halfway through.

Step 14

Serve in gluten free hot dog buns and top with toppings of choice.

Step 15

Enjoy!

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