HOMEMADE HOTDOGS

SERVES 5 PORTIONS

FOR THE VEGAN SAUSAGES

1 1/3 cups (160 g) gluten powder, or gluten flour

3 tsp. fine oat flakes

1/4 cup (20 g) chickpea flour

1 tsp. hot paprika

1 tsp. smoked paprika

2 tbsp. nutritional yeast flakes

2 tsp. garlic powder

3/4 tsp. sea salt

1/2 tsp. freshly ground black pepper

5 oz. (140 g) medium firm tofu

1/3 cup (100ml) vegetable stock

2 tbsp. olive oil, plus extra for frying

2 tbsp. soy sauce

FOR THE HOTDOGS

5 hotdog rolls

tomato ketchup

10 large dill pickle slices toppings: mustard, Vegan Mayonnaise

NUTRITIONAL VALUES

Calories: 476kcal
Fat: 12.3g (1.6g S.Fat)
Carbs: 55.9g
Protein: 37.5g
Sugar: 8.6g
Sodium: 4136mg

METHOD

In a mixing bowl, combine the gluten powder or flour, oat flakes, chickpea flour, hot paprika, smoked paprika, yeast flakes, garlic powder, salt, and pepper to make the sausages. In a food processor, combine the tofu, stock, oil, and soy sauce until smooth. Add this paste to the flour mixture in the mixing bowl and knead everything together quickly. Divide the mixture into 5 equal parts and shape each into a 6in (15cm) long sausage.

Wrap each sausage in aluminium foil tightly, twisting the ends together. Place these packets in a steamer and steam for 30 minutes over simmering water. Allow to cool before removing from the foil. In a frying pan, heat a little oil and sauté the sausages for 4–5 minutes over medium heat, turning to brown all over.

Heat the hotdog rolls and fill each with some ketchup, 1 sausage, and 2 slices of pickle before serving. Drizzle with mustard or Vegan Mayonnaise and top with fried onions if desired.