VEGAN HOT DOGS // PAPRIKA SEITAN SAUSAGES | Recipe by Mary's Test Kitchen
hello friends and not yet friends,
Today on Mary's Test Kitchen, we're makingfat, juicy, delicious hot dogs perfect for
your next cookout.
You may have seen my last hot dog video, scallionseitan sausages, which you guys seemed to
love but this version is even juicier, saltier,and seasoned with hot dog type spices so it's
more authentically junk-foody.
Just like a hot dog was always meant to be.
So let's get started by getting all our ingredientsready.
As always, the full recipe will be linkedin the description below.
Grab your blender and add water.
Then onions and garlic.
Using whole vegetables really helps with thetexture so don't be subbing them out for powdered
versions.
And the spices next.
It's quite a list of spices but they all playan important part so try not to leave any
out.
Nutritional yeast, mushroom seasoning andtomato paste combine to create a savory satisfying
flavour.
Some might say meat-like.
I prefer to say yeast like.
Then apple cider vinegar and refined coconutoil.
The vinegar cuts the wheaty flavour of glutenbecause we're not making bread here, folks.
And the refined coconut oil adds fat and locksin the juicy flavours of these vegan hot dogs.
Blend everything until it's smooth.
Transfer the liquid to a bowl and it's timeto add vital wheat gluten AKA pure gluten
flour.
Add the gluten in a little at a time, stirringto incorporate before adding more.
Two reasons for this.
First gluten flour is super light and cankick up really easily so this prevents a mess.
Second, this prevents me from adding a littletoo much gluten and accidentally creating
a dough that is too stiff.
Never heard of vital wheat gluten?
It's made out of wheat dough that's been rinsedso most of starch is washed away and the protein
AKA gluten is left behind.
Then it's dried and ground to make a flour.
I've left a link in the description to whereyou can buy it online but you can also find
it at health food stores, some grocery storesin the baking section, and bulk food stores.
This is about how I like it so now I'm goingto divide up the dough.
To make them really evenly sized, I'm weighingout the pieces.
In this shot, I'm doing six pieces but tobe honest, that makes each serving a little
too huge so nowadays I make eight from a batchthis size.
To roll them up, place a portion on to themiddle of a sheet of foil,
bring up the side closest to you,up and over,
then pull back to form the seitan into a logshape
and roll it up!
Twist the ends and secure, trying not to traptoo much air inside.
Repeat with the rest.
By the way, you can also use pieces of cheeseclothor parchment paper instead of foil and secure
the ends with kitchen twine if you want.
But that way is a little messier.
These sausages are too long to place in myregular steamer baskets so I'm using a large
pot with a rack at the bottom.
Then we add water, leaving a bit of spacebetween the surface of the water and the top
of the rack.
Stack up the sausages and steam over mediumhigh heat and they should be done in 45 minutes
to an hour.
Remove the sausages with tongs or you canjust let them cool before you unwrap them.
These are good to eat right away as is, butI like to pan fry or grill them just before
serving to get a little crispy texture onthe outside.
Load them up on soft hot dog buns along withyour favourite toppings and enjoy!
These paprika seitan sausages are aromatic,juicy,salty and just plain delicious.
They are really high in protein too so theyare super filling.
I hope you give them a try and tell me whatyou think.
Plus take a picture and send it to me on instagram.
You know I love seeing you make my recipesand I love showing off your work by reposting
or by including them in What I Ate Wednesdayvideos.
Thank you so much for watching this video.
Please give it a thumbs up if you liked itand share this video on social media so more
people can see that you don't have to sacrificetaste and pleasure when you eat vegan food.
If you want to see more like this, make sureto subscribe if you haven't already because
I share new easy vegan recipes here on Mary'sTest Kitchen each week.
Bye for now!
These fat, juicy, delicious vegan hot dogs perfect for your next cookout. This easy recipe uses spices and herbs found in gourmet hot dogs, plus refined coconut oil keeps these vegan sausages juicy and bursting with flavour. High in protein, as well as taste, these vegan hot dogs are sure to satisfy! Vital Wheat Gluten (AKA Pure Gluten Flour) is NOT the same as regular flour. It's mostly protein while regular flour is mostly starch. Here's an example: http://amzn.to/1TgCFaf Mushroom seasoning really makes a meaty difference to the flavour of these vegan hot dogs. BUT if you really can't get it, use vegan bouillon powder instead. Bouillon powders are usually more salty though so you may have to adjust the amount of celery salt if you do that. *VEGAN HOT DOGS RECIPE* Full printable recipe + blog post: http://www.marystestkitchen.com/vegan-hot-dogs-2-paprika-seitan-sausages/ *ITEMS IN THIS VIDEO* Nutritional Yeast: http://amzn.to/2bVjMYE Mushroom Seasoning: http://amzn.to/2bomysL Vital Wheat Gluten: http://amzn.to/1TgCFaf Oster Blender: http://amzn.to/2bVtWID *LINKS MENTIONED* Vegan Hot Dogs #1// Scallion Seitan Sausages: https://www.youtube.com/watch?v=xHm-L3gNoEo&index=8&list=PL6QDlGTnYxpEzGnKP6kGbyxURX4qtPOxO Easy Vegan Burgers: https://www.youtube.com/watch?v=Mfe2AyNNRO4&index=6&list=PL6QDlGTnYxpEzGnKP6kGbyxURX4qtPOxO Spicy Beet Seitan: https://www.youtube.com/watch?v=J4L6dXw1Nl0&list=PL6QDlGTnYxpGYJqWWWHXbqNYMHz6UIn4Q&index=5 Sausage Buns: https://www.youtube.com/watch?v=dku_pUNHl6U&index=3&list=PL6QDlGTnYxpEzGnKP6kGbyxURX4qtPOxO *********************************************** Connect with me! ADD ME ON SNAPCHAT: https://www.snapchat.com/add/marystestkitchn Instagram: http://instagram.com/marystestkitchen Twitter: http://www.twitter.com/marystestktchn Facebook: http://www.facebook.com/marystestkitchen My blog: http://www.marystestkitchen.com Support me on Patreon: https://www.patreon.com/maryvlin?ty=h