Ingredients for Ballpark Hot Dogs Vegan
- 1/4 cup soy sauce
- olive oil
- 2 tablespoons ketchup
- 2 cloves garlic
- 1/4 cup finely chopped onion
- 1 tablespoon brown sugar
- 3/4 cup water
- 1 cup vital wheat gluten
- soy flour
- 1/2 cup nutritional yeast
- 1 teaspoon smoked paprika
- ground cumin
- ground allspice
- white pepper
- ground coriander
- 2 tablespoons vegetable oil
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
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How to Make Ballpark Hot Dogs Vegan
- In a blender, combine 1/4 cup soy sauce, 2 tablespoons vegetable oil, 2 tablespoons ketchup, 2 cloves garlic (minced), 1/4 cup finely chopped onion, and 1 tablespoon brown sugar. Blend until completely smooth.
- With the blender running on low, slowly pour in 1/2 cup water until fully incorporated.
- In a large mixing bowl, combine 1 cup vital wheat gluten, 1/2 cup nutritional yeast, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/4 cup water.
- Add the soy sauce mixture from the blender to the gluten mixture. Stir with a wooden spoon until a soft, wet dough forms.
- Divide the dough into 8 equal pieces. Roll each piece into a 6-inch log.
- Wrap each log tightly in aluminum foil.
- Twist the ends of the foil to create a sealed package.
- Steam the hot dogs for 30 minutes.
- Carefully unwrap the hot dogs and enjoy! Serve on buns with your favorite toppings.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
8g
Fat
2g
Carbs
2g
