Meaty seitan dogs [AKA vegan hot dogs] are perfect for cookouts, warm weather, game day, or any day! They’re flavourful, simple to prepare, low in fat and FAR healthier than store bought.
I’d call these the PERFECT choice for vegan Father’s Day food, but really, these are great all summer long (and all year long too).
They’re fun, nostalgic, delicious and flavourful. Perfect for adults, and for kids. I mean, who doesn’t love a classic hot dog?
The fact that these are FAR healthier is just an added bonus. In fact, I’d even argue that these taste WAY better than the hot dogs I ate as a kid.
How to make them
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients, but don’t be overwhelmed by the long list. Most of the ingredients needed are spices and seasoning for the most flavourful results!
Decide which cooking method to use. I have instructions for both steaming or baking below. If using the oven method, preheat your oven.
Now add your drained, rinsed and patted dry white beans to a mixing bowl and mash them with a fork or potato masher. They don’t need to be perfect, some chunkier pieces is A-Okay. (photo 1)
Add all remaining WET ingredients to the same bowl and mix to combine. (photos 2-3)
Then add ALL the dry ingredients on top and start mixing until mostly combined. (photos 4-6)
Transfer your dough to a cutting board or clean work surface to knead for about 1-2 minutes. (photo 7)
Then divide into 8 pieces and roll each one into a cylinder shape. (photos 8-9)
NOTES: Don’t over knead your dough! Just until everything looks well combined and you can see the bands of gluten stretching through. Also, don’t worry about lumpy looking vegan sausages. They will get smooth as they cook, so don’t fuss with it much.
Wrap each of your seitan dogs in parchment paper and then aluminum foil and twist the ends as shown below. (photo 10)
Now either bake or steam according to the directions in the recipe card below, and serve in hot dog buns with toppings of choice. (photo 11)
OPTIONAL: To get the beautiful grill marks shown below, brush the seitan dogs with oil (if you’d like) and sprinkle with salt and pepper. Then grill them for 1-2 minutes.
NOTE: The parchment paper is not necessary to the cooking results, but it helps prevent the aluminum foil from touching your food, if preferred.
A classic hot dog gets topped with mustard, but go wild with any toppings you like.
You will find it in health food stores or the health food section of your grocery store. You may also purchase on Amazon (affiliate link).
There is no sub for the vital wheat gluten, and its use is crucial to the outcome of these vegan hot dogs.
Unfortunately not. As said above, vital wheat gluten is crucial to the texture and results of this vegan hot dog recipe and cannot be substituted.
I’d argue that this homemade version is moderately healthy. They’re minimally processed and contain no oil or animal fat, making them low in fat. Although vital wheat gluten is a processed ingredient, it’s quite nutritious too. It’s low in calories and fat, but high in protein. So compared to store bought hot dogs (vegan or otherwise) these are a FAR healthier choice.
Storage + Reheating
Store your cooked seitan dogs in a sealed container in your fridge for 4-5 days. Or freeze them for up to 3 months in a freezer safe, air tight container.
If making ahead, skip the grilling until ready to eat, and use this grill time to add, not only the gorgeous grill lines but to reheat your sausages.
You may also simmer fully cooked seitan dogs in a little broth on stove top to reheat. But do not reheat in the oven as this will dry them out.
Steaming vs. Baking?
I tried cooking these both ways and noticed no difference in flavour, as expected.
The texture of the baked seitan dogs is slightly firmer on the outside and softer in the middle.
The steamed dogs are softer throughout, more like a classic hot dog. If you want a little more bite, choose the baked method.
How do I know they’re cooked?
Gently peel back the foil, the seitan dogs should appear smooth. You may give it a poke with your finger or tongs to test firmness.
They should feel firm but still give a little to pressure. They’ll firm up more as they cool.
- For best accuracy, weigh your vital wheat gluten. If you do not have a kitchen scale, use 2 cups worth.
- Make sure to mix your dough well for even flavour and best texture, but do not over knead. Kneading for 1-2 minutes is perfect.
- Don’t spend too much time fussing over perfectly shaped hot dogs. They’ll be lumpy before cooking, but get nice and smooth while they cook.
- If you don’t like having foil touch your food, use parchment paper in between the seitan dogs and aluminum foil layer.
- For spicy vegan sausages, add 1 teaspoon of chili flakes to the mix.
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- 270 grams vital wheat gluten approx. 2 cups
- 2.5 teaspoons onion powder
- 2.5 teaspoons garlic powder
- 2.5 teaspoons smoked paprika or sweet
- 1.5 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon cumin
- 1/16 teaspoon cinnamon (a pinch)
- 1/16 teaspoon nutmeg (a pinch)
- hot dog buns
- mustard, ketchup, relish, jalapeno, chili, coleslaw
- Preheat the oven to 350 degrees F (if using the oven method) and tear 8 pieces of aluminum foil (and parchment paper if you prefer your foil doesn't touch your food) and set aside.
- Add the white beans to a mixing bowl and gently mash with a large fork or potato masher. (They don't need to be completely mashed, some chunkier pieces are fine.) Then add all remaining WET ingredients to the same bowl and mix well.
- Now add ALL the dry ingredients and begin mixing until mostly combined into a ball of dough. Then transfer to a cutting board or clean work surface to knead for approx. 1 minute, until you have a well combined mixture, but don't over knead.
- Divide into 8 pieces and roll each piece into a cylinder shape to make your vegan hot dogs. (Don't worry if it's lumpy, it will get smooth when you cook it.) Then wrap each of your seitan dogs with the parchment paper (if using) and the aluminum foil and twist the ends to secure them inside. (See process shots above for a visual.) Choose a cooking method below.
- Bring a large pot with a couple inches of water to boil and place your steamer basket inside. Make sure the basket is not touching the water. Once boiling, reduce heat to maintain a low boil/simmer and place your seitan dogs inside. Cover with a lid and steam for 45-55 minutes, flipping them at the halfway point. Check on your water every so often and add hot water IF needed. Remove the hot dogs from the basket and let cool for 5 minutes before removing the foil.
- Place your wrapped seitan dogs on a tray and bake for 45 minutes, flipping at the halfway point. Remove from the oven and let cool for 5 minutes or so, before removing the foil.
Instant Pot Instructions
- Add 1.5 cups of water to the bottom of your Instant Pot. Then place the trivet inside the pot. Arrange your wrapped seitan dogs on the trivet, stacking them as needed. Then close the lid and make sure the valve is in the sealing position. Steam for 45 minutes and let your pot naturally release pressure until the pin drops. Remove once safe to do so.
- You may enjoy straight away once baked or steamed. OR, you may grill your seitan dogs for those beautiful grill lines. Brush your vegan hot dogs with oil (if you'd like) and sprinkle a little extra salt and pepper. Then grill for 1-2 minutes to enhance the flavours.
- Serve with hot dog buns and all your favourite toppings. Enjoy!