Gluten-Free Veggie Dogs
Think of a world where vegan hot dog's main ingredients are potatoes, beets, carrot, and sweet potatoes with some plant-based flours and spices. Imagine that, a veggie dog that has real veggies in it!
Yes, that’s the one I’ll pick too! It does take some effort, but you could make a double or triple batch and be set for the whole summer.
These Gluten-Free Vegan Hot Dogs are also soy-free, nut-free, and have no refined oil or sugar.
Ingredients:
Vegetable Ingredients
- 1½ cups water
- 2 cups Idaho® russet potatoes, peeled and chopped
- 1½ cups red beet, peeled and cut small
- 1 cup carrot, peeled and chopped
- 1 cup sweet potato, peeled and chopped
Dry Ingredients
- ½ cup brown rice flour
- ½ cup teff flour
- ½ cup oat flour
- ½ cup tapioca starch (can use potato starch or arrowroot)
- ¼ cup nutritional yeast
- 2 teaspoons salt or salt substitute
- 2 teaspoons marjoram
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon ground coriander
- 1 teaspoon paprika
Directions:
- Pour 1½ cups water in the bottom of an instant pot liner. Add the potatoes, beet, carrot, and sweet potatoes into a steamer, then lower into the instant pot.
- Cook on high pressure for 15 minutes. Release the pressure manually.
- Place the cooked veggies in a very large mixing bowl. Mash well using a potato masher. Seek out the beets as they always seem to need a little more mashing than the other veggies.
- In a separate bowl mix all of the dry ingredients together.
- Slowly add to the mashed vegetables making sure they're incorporated thoroughly before adding in the next bit. The mixture should be getting thick and clay-like once all the dry mix has been added.
- Prepare a large cutting board by sprinkling with extra brown rice flour. This will keep the dogs from sticking.
- Measure out a little less than a ⅓ cup of mixture onto the cutting board until you have 16 piles and have used all the mixture.
- Cut 16 equal pieces of parchment paper and foil for the dogs. I wrap mine first in parchment paper, twist the ends and then wrap each in a piece of foil.
- I use a deep mesh basket to cook this in, but a steamer will work too. Make sure to angle them so that they do not smush each other. I usually only cook 8 at a time so that they have some breathing room.
- Add about 1 cup water to the instant pot and lower in the basket with dogs. Cook on high pressure for 35 minutes. Release the pressure manually.
- Carefully remove the wrapped dogs and transfer them to a cooling rack. Once cool enough to handle, unwrap and let “dry” on the rack for about 30 minutes.
- I do not recommend eating them straight from the pressure cooker. Instead, bake, grill, or heat in a pan or air fryer for improved texture.
- Freeze any leftovers for another time.