hello friends and not yet friends,
Today on Mary's Test Kitchen, we're making fat, juicy, delicious hot dogs perfect for
your next cookout.
You may have seen my last hot dog video, scallion seitan 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 ingredients ready.
As always, the full recipe will be linked in the description below.
Grab your blender and add water.
Then onions and garlic.
Using whole vegetables really helps with the texture so don't be subbing them out for powdered
versions.
And the spices next.
It's quite a list of spices but they all play an important part so try not to leave any
out.
Nutritional yeast, mushroom seasoning and tomato 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 coconut oil.
The vinegar cuts the wheaty flavour of gluten because we're not making bread here, folks.
And the refined coconut oil adds fat and locks in the juicy flavours of these vegan hot dogs.
Blend everything until it's smooth.
Transfer the liquid to a bowl and it's time to add vital wheat gluten AKA pure gluten
flour.
Add the gluten in a little at a time, stirring to incorporate before adding more.
Two reasons for this.
First gluten flour is super light and can kick up really easily so this prevents a mess.
Second, this prevents me from adding a little too 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 rinsed so 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 where you can buy it online but you can also find
it at health food stores, some grocery stores in the baking section, and bulk food stores.
This is about how I like it so now I'm going to divide up the dough.
To make them really evenly sized, I'm weighing out the pieces.
In this shot, I'm doing six pieces but to be honest, that makes each serving a little
too huge so nowadays I make eight from a batch this size.
To roll them up, place a portion on to the middle of a sheet of foil,
bring up the side closest to you, up and over,
then pull back to form the seitan into a log shape
and roll it up!
Twist the ends and secure, trying not to trap too much air inside.
Repeat with the rest.
By the way, you can also use pieces of cheesecloth or 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 my regular steamer baskets so I'm using a large
pot with a rack at the bottom.
Then we add water, leaving a bit of space between the surface of the water and the top
of the rack.
Stack up the sausages and steam over medium high heat and they should be done in 45 minutes
to an hour.
Remove the sausages with tongs or you can just let them cool before you unwrap them.
These are good to eat right away as is, but I like to pan fry or grill them just before
serving to get a little crispy texture on the outside.
Load them up on soft hot dog buns along with your favourite toppings and enjoy!
These paprika seitan sausages are aromatic,juicy, salty and just plain delicious.
They are really high in protein too so they are super filling.
I hope you give them a try and tell me what you think.
Plus take a picture and send it to me on instagram.
You know I love seeing you make my recipes and I love showing off your work by reposting
or by including them in What I Ate Wednesday videos.
Thank you so much for watching this video.
Please give it a thumbs up if you liked it and share this video on social media so more
people can see that you don't have to sacrifice taste and pleasure when you eat vegan food.
If you want to see more like this, make sure to subscribe if you haven't already because
I share new easy vegan recipes here on Mary's Test Kitchen each week.
Bye for now!