Makes 8 hot dogs
- 3/4 cup water
- 2 tablespoons tamari
- 2 tablespoons vegetable oil
- 1 tablespoon nutritional yeast
- 1 tablespoon tomato paste
- 1 tablespoon liquid smoke
- 3 garlic cloves
- 1 teaspoon Dijon mustard
- 1 teaspoon Gravy Master ( optional to enhance color)
- 1 teaspoon raw apple cider vinegar
- 2 teaspoons onion powder
- 1 teaspoon ground coriander
- 1 teaspoon cornstarch or 1 teaspoon arrowroot
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon ground nutmeg ( preferably fresh)
- 1/2 teaspoon white pepper
- 1 pinch ground red pepper or 1 pinch cayenne pepper
- 1 cup vital wheat gluten
- First, cut HEAVY DUTY foil into 8, roughly 8″ by 10″ squares. The goal is to wrap the franks in the foil and leave plenty of room on each end to twist the foil very tight. This is important, as you do not want the foil packages to burst open while steaming. Always err on too much foil rather than not enough. Set aside.
- If using a pot and insert to steam add enough water to your cooking pot to just reach the bottom of the steamer insert. Set aside. Otherwise, make sure your steamer is filled to the max line.
- In a blender add all of the ingredients – EXCEPT for the vital wheat gluten – and process until completely smooth.
- Transfer the mixture to a large mixing bowl and incorporate the vital wheat gluten. Stir thoroughly for several minutes until a smooth dough develops. Let the dough rest for 10 minutes (during this time the dough will become a bit firmer and easier to work with).
- Next, cut the dough into roughly 8 equal portions. You can do this right in the bowl with a knife. First, cut the dough in half, then cut each half in half. Then cut each quarter in half. This will make 8 pieces.
- Place a piece of dough onto a foil square, and with your fingers, shape the dough into a sausage shape about 6 inches long (you can also roll the dough between your palms). Don’t worry about shaping it perfectly as it will expand to conform to the shape of the foil package (keep a wet paper towel on hand to wipe your fingers as you work.)
- Now roll the foil over the dough like a “tootsie roll” wrapper while simultaneously pinching the ends of the foil closed with your fingers. Twist the ends very tightly to seal. If the foil tears a bit while twisting, wrap in an additional piece of foil. The dough needs to be securely sealed to prevent bursting while steaming. Repeat with the remaining pieces of dough and set aside.
- Bring the water in the steamer to a rapid boil and add the foil packages. Cover and set the timer for 45 minutes. Check the pot at regular intervals (lift the lid with an oven mitt to avoid steam burns) and add some HOT water to replace water lost to steam evaporation. DO NOT let the pot boil dry. When finished steaming, let the packages cool at room temperature until cool enough to handle and then refrigerate for a minimum of several hours and even better overnight. Refrigeration is an important step in order to produce the optimum texture.
- To heat the franks:.
- When well chilled, cut the ends of the foil packages with sharp kitchen shears and carefully remove the franks from the foil. Gently simmer in water for about 5 minutes to heat through. For grilling, brush the dogs generously with vegetable oil and grill just until lightly browned and heated through. Do not grill them over flames on the BBQ – hot embers are best. Do not overcook!
- Store leftovers in an airtight container in the refrigerator and use within 10 days or freeze for up to 3 months.
Yield 24 corn dogs
- 1 cup cornmeal
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1 eggs
- 1/3 cup sugar
- 24 hot dogs ( can use Soy, Chicken, Beef, any type of hotdog. We use homemade vegetarian hot dogs)
- 24 wooden skewers
- 1 cup cornmeal
- Combine cornmeal, flour, baking powder, salt, egg and sugar.
- Add milk until batter has a pancake type consistency (Too much milk, and batter won’t stay on hot dogs, too little and your batter when fried will be cracked).
- Dry off hot dogs with paper towels, coat with flour, and skewer through the center of the corndog.
- Heat 2″ deep oil to 370 degrees F.
- Dip skewered hot dogs into batter mix and coat evenly.
- Fry until golden brown about 2 1/2 minutes.
- Let cool and drain on a paper towel.
- With left over batter drop like dumplings into the oil until golden brown and drain..