Seitan Hot Dogs

Contributed by Annie Oliverio of An Unrefined Vegan.

 

Makes 6.

 

 

Ingredients:


  • • 1 cup hot water
  • • 1 vegan, beef-flavored bouillon cube (such as Not-Beef Bouillon)
  • • 1 tablespoon miso paste
  • • 1 cup vital wheat gluten
  • • 1/4 cup toasted wheat germ
  • • 1 tablespoon nutritional yeast
  • • 3/4 teaspoon ground coriander
  • • 1/2 teaspoon marjoram
  • • 1/2 teaspoon mustard seeds
  • • 1/2 teaspoon sweet paprika
  • • 1/2 teaspoon black pepper
  • • 1 teaspoon dried onion flakes
  • • 1/2 teaspoon garlic powder
  • • 1 pinch salt
  • • 1 tablespoon sweet onion, finely minced
  • • 2 cloves garlic, grated or finely minced

     

    Directions:


    Place the bouillon cube and miso paste into the hot water and stir to dissolve. Set aside. In a large bowl, whisk together the vital wheat gluten, wheat germ, and nutritional yeast. Set aside.

    In a spice blender, add the coriander through salt and process until fine. Pour this mixture into the vital wheat gluten mixture and whisk.  Now stir in the bouillon/miso water and the onions and garlic. This mixture will be very wet.  Knead for about 5 minutes and then cover the bowl with a towel or plastic wrap and let sit for 30 minutes. While the seitan rests, cut 6 sheets of aluminum foil that are about 8" wide. Set aside.

    In a large pot add the water, broth, and soy sauce. Place a small ramekin in the bottom of the pot and set a steam basket on top of it.  Cover the pot and turn the heat to medium-high just to get some steam rolling in there.  Turn the heat down to medium-low once the broth is bubbling.

    After the seitan has set, knead for a few more minutes and then divide the dough into 6 pieces. Gently roll them into logs and taking one piece at a time, roll up into the aluminum foil and twist the ends. Repeat with the remaining 5 pieces. Place the hot dogs into the steam basket and cook on low heat for 1 hour. Turn off the heat and let the hot dogs rest in the pot for another hour.  They're ready to serve at this point, but you can also refrigerate them for several days or freeze for a longer period.



    Contributed by Annie Oliverio of An Unrefined Vegan.