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. 1-2 minutes, 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!
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.To make ahead: Fully prep + cook your dogs 1-2 days in advance using the method of choice (steam or bake) and then grill just before serving.Leftovers keep refrigerated for up to 5 days or freeze for up to 3 months.
How do I know they're cooked?
Gently peel back the foil, the hot 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.