These vegan hot dogs have a better flavor than packaged frankfurters and a lot less fat and calories. Soy-free, low in sodium, and free of added sugar.
Af few weeks ago, my family had a craving for hot dogs, and having heard so much about Field Roast Frankfurters*, I decided to give them a try.
When I found them in the store and took a look at the package, it took a few minutes to get over my sticker shock, not at the price but at the nutritional stats. Each hot dog clocked in at 180 calories and 8 grams of fat. The ingredients list included “expeller pressed safflower oil” and “organic expeller pressed palm fruit oil,” ingredients I normally try to avoid.
Still, I had promised my family gourmet hot dogs and I figured I could practice self-discipline and eat just one, so I bought them and brought them home. Huge mistake! Not because they were bad but because they were so freaking good that my vow to eat only one vanished after one bite, and the only thing saving me from complete gluttony was the fact that there were only 6 frankfurters in the package.
I’d like to say that I’ll never buy them again, but Field Roast dogs basically ruined my family for other packaged hot dogs. More like a sausage than other veggie dogs, they had a great flavor as well as texture.
Fortunately, we don’t eat hot dogs or other packaged food often, so it’s not that big of a temptation, but I have to say that I’ve been practically haunted by the memory of them ever since we had them. And then I realized that I didn’t have to give in to temptation or give up on hot dogs–I could make them myself.
So I decided to make my own hot dogs for our 4th of July cookout. I started with my Italian Sausage recipe and added onion and seasonings such as coriander and mace to make them more “frankfurtery.” And instead of all the oil in those packaged dogs, I used pinto beans, with flax and rolled oats to absorb moisture and keep them tender.
They were a huge hit with my family. My daughter, who has grown cautious with my cooking experiments, said she forgot that they were homemade until she was halfway through her first dog and then marveled several times at how good they were. And I had a hard time keeping my husband from eating them all before I could take photos.
They definitely lived up to my memory of the Field Roast version, even with about 40% fewer calories and 83% less fat. They’re soy-free (if you use coconut aminos), low in sodium, and added sugar-free.
I wish I could say they were gluten-free for my gluten-free readers, but as someone who has no trouble with gluten, I like to indulge now and then. If you’re up for experimenting, you could probably take my Beany Breakfast Sausages, change the seasoning, and shape them to fit a gluten-free hot dog bun.
Homemade Veggie Dogs
Ingredients
- 1/2 medium onion coarsely chopped
- 3 cloves garlic
- 3/4 cup cooked pinto beans well-drained
- 1/2 cup plus 2 tablespoons water
- 2 tablespoons coconut aminos or soy sauce
- 1 tablespoon tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground mustard
- 1/2 teaspoon white or black pepper
- 1/4 teaspoon celery seed
- 1/4 teaspoon mace
- 1/8 teaspoon hickory smoked salt optional but good
- 1 cup vital wheat gluten
- 1/3 cup oatmeal rolled or quick oats, uncooked
- 2 tablespoons nutritional yeast
- 1 tablespoon ground flax seeds
Instructions
- Put the onion and garlic into a food processor and pulse to chop finely. Heat a small non-stick skillet. Add onion and garlic and cook until onion is softened, about 3 minutes. Transfer onion mixture back to food processor.
- Add the pinto beans, water, coconut aminos or soy sauce, tomato paste, and all seasonings to the food processor. Blend until it’s a thin paste.
- Combine remaining ingredients (gluten, oatmeal, yeast, and flax) in a large mixing bowl. Add the contents of the food processor and stir until combined. If it seems that there’s not enough moisture, add another tablespoon or two of water. Knead in the bowl for about two minutes until a heavy gluten “dough” is formed.
- Cut off 8 pieces of aluminum foil or parchment paper, each about 6 inches long. Divide the gluten into 8 equal pieces. Place a piece of foil or parchment on the counter. Roll a piece of gluten between the palms of your hands until it’s about the size and shape of a hot dog. Place it on the foil/paper and roll up. Roll the tube back and forth, pressing lightly with your hands, to give it an even shape, and then twist the ends closed. Repeat with the remaining gluten to form 8 veggie hot dogs.
- Set up a steamer in a pot and add enough water to come just below the bottom of the steamer. Begin heating the water. Place all the veggie dogs in the steamer, cover, and steam for 45 minutes. Remove from heat and allow to cool slightly before unwrapping. Store the veggie dogs in a covered container in the refrigerator. Warm gently in a frying pan or microwave or on a grill before serving.
Notes
Nutritional info is approximate.
Please pin and share:
Happy eating!
*I have no affiliation with Field Roast or its Frankfurters.
April
Thanks so much for this recipe! My husband was just asking for a homemade “veggie dog” recipe. I couldn’t think of one that was “sausage” instead! I can’t wait to try these!
moonwatcher
Wow! They’re beautiful! Alas, if only they were gluten-free. . .however, I will taste them vicariously through the raving comments I know will follow. Bravo, and congrats! You’ve done it again, Susan!
xoxo
moonwatcher
Teresa Kato
I wonder if Orgran’s Gluten Substitute could be used to replace the vital wheat gluten? Susan, any thoughts about this? I know it works well in baked goods. Just not sure what the substitution ratio might be for this recipe.
Susan Voisin
Teresa, I’ve never used Orgran’s, so I don’t know. It might work best in conjunction with another gluten free flour, like chickpea flour.
Maija Haavisto
Sounds good to me! So far my favorite veg sausage is Isa Chandra’s cherry sage sausages – I don’t think I’ve ever had a decent store-bought one – but this one I’ll have to try. Though probably with some other bean – I never buy pintos because I don’t like them.
Janne Swearengen
Susan, I’m so glad to see your response to the Field Roast nutritional information. I nearly fainted as we a pretty OCD about calories, sodium and fat intake. It frustrates the crap out of me for cookbooks to omit that information OR give that information but not tell you the serving size. In any event, I will definitely try these.
Lisa P.
Thanks so much for posting this, my kids are going camping next week-end and I wasn’t looking forward to spending a fortune on Field Roast franks. Can’t wait to make these!
Sue Bair
I love you! I can’t wait to try this!!!
Chana
This looks so good! I’m so excited to try it!!
sharron sussman
I haven’t had good luck with my comments over the past 4 years so maybe I am doing something wrong – but your DIY hot dog recipe (which looks like something to try out) reminded me of the weirdest vegan recipe I have gathered (tho this one not yet tried…)
It’s a method for making a CARROT imitate a hot dog. Sounds almost feasible. I can dig it up (so to speak) and send it along if you like. Just tell me how to get it to you. Even more intriguing than the vegan haggis recipe…!
Thanks for so many ideas & recipes, Susan. You are a mainstay of my vegan cooking experience, one of the best parts, for me, of being vegan.
Danielle
Haha, I’ve heard of that one as well! I want to try it.
Deb
I tried the carrot as a hot dog and it did not work for me! But I can’t wait to try this one!
Emily
I’ve done carrot dogs a number of times and my husband and I love them! After we make them (cooking the carrots in the vinegar solution, no pre-marinating) we then grill them. The grilling step adds a very nice bit of caramelization to the outside that goes beautifully with the smokiness from smoked paprika. I know they sound strange but they’re awesome! You’ll never think you’re eating a hot dog, but these completely satisfy my hot dog cravings.
Tom
And the winner for ONE OF THE MOST CREATIVE WFPB CHEF’s GOES TO………..
Susan Voisin.
This is fantastic. Just plain FUN!! THANK YOU. You have such a gift and ARE SUCH A GIFT TO ALL OF US, the animals and THIS PLANET!!!!
Appreciation. Respect!
Danielle
Thanks for this recipe, Susan! I’m going to try it ASAP.
I appreciate all you do to create and make these recipes available to us.
nlh110
Great timing! The sourdough just came out of the oven, and I have three versions of veggie dogs and sausages ready for the steamer. Since we are searching for our ‘go-to’ recipe and I have 90% success rate with your concoctions I am going to add this to the mix. Usually if E gives the stamp of approval, it is a hit with me too.
Kristin
I’ve been waiting my whole vegan life for this recipe. I just KNEW you would come up with the perfect vegan dog once you put your mind to it. I didn’t want to beg (or even ask, really, ’cause I know you probably get pelted with requests for this thing and that thing day-in and day-out). My patience and faith have paid off! 🙂 I shall be making these as soon as I manage to get my hands on some mace.
Dianna
I am excited to try this recipe. I love your veggaroni and just about everything else that I have tried on your site. Thanks!
Lesli
Susan:
Thanks for this, and can’t wait to test this recipe on my hubby!
Being in Seattle, we do love the Field Roast products, but as you noted, eat them in moderation due to the amount of oil and other ingredients we are trying to avoid. I have made your BBQ black eye pea burgers many times, and we adore those, so I am sure this recipe will be great. Now, I have a challenge for you….come up with a chorizo version….the Field Roast ones are totally awesome, but it know you can get there better!!
Thanks for the awesome site!
Sunshine99
Hi, I love the red chorizo-like tofu sausage from Deborah Madison in her book, “This Can’t Be Tofu!” The recipe is called “Spicy Red Sausage.” I just omit the tablespoon of oil it calls for. This sausage is crumbly and very hot and spicy.
Judy
I just received the recipe and made them immediately. Fresh bun, stone ground mustard and the veggie dog! They are excellent, tastes just like a very good hot dog. My husband saw me eating this and asked for a bite…loved it ( he is partially plant based). Susan, another hit in our book for sure. Judy
Jill
So cool! I’ve always liked hotdogs more than burgers, but didn’t know I could make my own veg version!
Susan Sasek
Thank you! I had the same shock reading the label of the Field Roast dogs-and the same nirvana when I ate them. We avoid oil and especially palm oil due to the deforestation issue. Can not wait to try these!
Brenda
These look great. Do you think they could be steamed in my InstantPot? If so for how long?
Renard Moreau
[ Smiles ] A most satisfying vegan recipe.
Marta@What should I eat for breakfast today
Healthy version of hot dogs- you’re a saver! <3
Tami@nutmegnotebook
These look amazing! We are big fans of the flavor of Fieldroast products but not the fat content. Thank you for this recipe look forward to trying it.
Miss Polkadot
Wow, these sound awesome, Susan. Unfortunately, we can’t find pinto beans over here. Do you think I could sub kidney beans?
Susan Voisin
Kidney beans will work just fine. Hope you enjoy them!
Bryan
Great Story! Thanks for sharing I might have to check them out a see if they are available at Whole Foods.
On a caution note, be careful of the bread buns that you use and check the label and make sure they do not contain, “azodicarbonamide, or azobisformamide” which is used in MANY store-brand and name-brand buns. This product has been banned in Europe, but America (FDA) still allows this product in bread by American grocery stores and fast-food chains.
This product is found in yoga mats and tennis shoes, but works as a great emulsifier in bread and the FDA allows it….go figure right!
That’s been 1 of my main draw-backs in having a good ole American-tasting all-natural hot dog or hamburger these days. TY.
Brittany
I was never a fan of actual hot dogs, but veggie dogs are just so delicious! I will have to try your recipe! Does the soy sauce stand out in this recipe? If so, do you think it would work with a little less? I’m not the biggest soy sauce fan!
–soulalien.blogspot.com
Susan Voisin
Brittany, the soy sauce provides the salt and umami–the background flavor. It doesn’t stand out at all but it contributes a lot to the overall deliciousness.
Laura
So excited to try these, I think w/ the 4th carrot dogs and such have been all the rage and one of the things I do miss is hot dogs–probably one of the only things I miss so really look forward to making these. Thanks for sharing.
Millie l Add A Little
Mmm this looks absolutely delicious! Definitely want to try this out!
http://youtube.com/addalittlefood
Jojo
Thanks for the recipe Susan. I love Field Roast dogs but we can’t get them over here so I’m definitely going to try your recipe this summer.
Carrie
Susan, I have SO been waiting for a good homemade veggie dog recipe! This looks great! How long do they last in the refrigerator? Have you tried freezing them? I make vegan sausage with a similar recipe and freeze them. The only difference is I steam them for just 30 minutes because even slow thawing/heating in the microwave tends to dry them out.
Thank you so much for all the amazing recipes you share. You are (seriously!) my favorite vegan cook, have been making your recipes for years!
Susan Voisin
Thanks so much for your kind words, Carrie! I think these would keep for at least a week or two in the fridge and would freeze well. I haven’t tried steaming them for less time, but I’ll bet you could. If you wrap them in parchment paper instead of foil, they do come out a tad moister, if that’s a concern.
Carrie
I made the hotdogs yesterday. WOW, they are delicious! My husband loves them too! We’ll be having them again tonight. The remainder may end up in the freezer but they might not last that long – ha! Thank you again, Susan!
HappyForks - diet analysis tool
Love your option for veggie dogs! Sausages for vegan which we can find in shops often contain preservatives or artificial coloring. You give us folate, vitamin B1 and B2 bomb!
Sharen Sammons
OMG – these look wonderful. I have been craving a non-carrot vegan hot dog for some time. Nothing against carrot dogs (I love carrots) but the recipes that I have tried have been too salty. I will have to make these SOON.
Thanks Susan.
Janet
Hi Susan, Although I have not yet tried this myself, I’d like to experiment with this gluten substitute product I have read good reviews about. Perhaps some of your GF readers would, too. Check it out at Amazon.
http://www.amazon.com/Orgran-Gluten-Substitute-Free—/dp/B003VJXVFS/ref=sr_1_2?s=grocery&ie=UTF8&qid=1404765074&sr=1-2&keywords=gluten+substitute
chris
I have never had, or seen, vital wheat gluten. Is it what they call Seitan?
Susan Voisin
When it’s cooked, it’s called seitan.
Cherie
Saving the world, one veggie hot dog recipe at a time!
Tony
Hi Susan,
This new veggie dog recipe sounds wonderful. I have been a fan of your website and recipes for a year now. Finally I am writing to say thank you!
I would also ke to share the following with you. Last year at this time I was diagnosed with coronary heart disease. A huge shock for me since I have always been watchful of what I eat except I ate fish, shellfish and meat three or four times a week my entire life. Also I have always been a very active person who loves days at the gym, yoga, hiking and biking.
Anyway, that visit to my doctor and diagnosis was prompted as a result of hike I was on with a hiking group with folks five to ten years my senior. I was gasping for air and could not keep up and it scared the heck out of me.
Since I have never been one to favor taking prescription medications, this time I chose to handle my diagnosis with diet not pills. With encouragement from my cardiologist I began following the Dr. Caldwell Esselstyn diet. It was a very painful and difficult change to make but I persevered and after four months I became very comfortable with it. I actually prefer it now, months later.
I am a foodie and love to cook I began exploring on line recipes that fit within the Esselstyn new dietary guidelines; NO OILS – FATS – DAIRY – FISH OR MEATS! I have found so many wonderful recipes on your website. Thank you for being there and letting me realize that I am not alone.
Of course close friends and family think I am totally nuts and believe I should take medications and eat everything. I strongly disagree.
My recent blood work proves I am doing the right thing. At 70 I can now hike uphill again without getting out of breath, dropped 20 lbs., I’m a trim 31″ waist, my skin looks great and I am told I look far younger than I am by ten years.
I will continue to use your recipes and as you have shared here, I also experiment with many traditional recipes and alter them. I can’t wait to try this veggie dog recipe.
Thank you again,
Tony
Susan Voisin
Tony, this is fantastic news! Congratulations and keep up the good work!
Patty
I’ve been following your blog for about 6 months. My husband has the same story as Tony, above. At almost 73, and after 5 stents, he flunked his stress test. His doctor wanted to do another stent. He asked them to wait 90 days for him to change his lifestyle. They agreed. He (and I, as his cook) , opted for the Esselstyn Whole Foods/Plant Based, regimen and along with many recipes from you we have experienced wonderful results. We both are 30 pounds lighter, have significantly better numbers in Blood Pressure, Cholesterol, Triglycerides, HDL/LDL, and Blood Glucose. We have reduced our medications in all areas by half or more. Thank you for making it easier to eat foods we like without giving up the healthy results! I will continue to follow your blog for more good and healthy recipes!! Thanks again!
Danielle
Thanks for sharing this with everyone, Tony! I love hearing about the ways in which this way of eating helps people. I also had some health issues clear up by changing from a vegetarian to a vegan, whole foods-no oil (McDougall) diet. Now I couldn’t imagine going back!
Way to go healing yourself!!!
Tim
I have the same story as Tony at age 47. Switching from a vegan diet to no-added-oil, low-sodium, no nuts, no avocados, low-cal diet was not easy, but your website helped immensely. It has played an important role in treating my coronary artery disease with diet and medicine rather than bypass surgery.
Susan Voisin
That is so great to hear! Thanks for letting me know. I wish you continued good health.
JCJ
Thank you for this. I LOVE those Field Roast franks — and all of the other FR sausages — but hate the information on the nutritional label (not to mention the price). I’ve been tempted but have never tried to make my own vegan sausages — too intimidating!! — but the promise of a FR clone is enough to make me give it a try. I’m experimenting this weekend.
Patty
These Homemade Veggie Dogs sound delicious! Since Coriander and Cilantro are the same thing, would it be okay to use dried Cilantro leaves instead of ground Coriander? Also, about Hickory smoked salt. I cannot find it in my stores. Would a drop of Liquid Smoke create the same flavor? And, last, Mace. Could it be omitted? This is the only recipe I have that calls for Mace.
Thanks for your wonderful blog and great recipes!!!
Susan Voisin
Coriander is the dried seed of the cilantro plant, but it tastes nothing like cilantro so I wouldn’t suggest substituting dried cilantro leaves for it. Liquid smoke is a good substitute for the hickory salt, and you can leave out the mace if you have to (or maybe replace it with nutmeg?)
Patty
Thank you. I’m not going to mess with success! – so I will order Coriander, mace, and also the hickory smoked salt online, if I can find it.
Cindy
Susan…these dogs are amazing! I too, fell in love with Field Roast products. I haven’t tried their Frankfurters yet, but I’ve tasted everything else. However, like you, I’ve want to cut down on the fat. I’ve tried several other recipes, but the texture always fell short. Your dog recipe has the texture just right. Personally, I would add more garlic, some cayenne and maybe even a little horseradish in next time…but, I like things spicy. That’s an easy tailor-made fix. Tonight, I’m serving these with some home made sauerkraut and your recipe for Low Fat German Potato Salad. Yum! Thanks!
~ C
Susan
Hi Susan.
I made these last night for dinner and they are ever so tasty.
They were time consuming,so next time I’m will triple the recipe and freeze the leftovers. I wrapped in parchment paper and also wrapped two in parchment and foil and found no difference in the end product.
I Popped one in the freezer last night and we ate them again tonight for dinner…freezing does not affect the taste. My omnivore hubby said “not bad”…I could eat these”.
Thanks for yet another keeper recipe.
Susan Voisin
I’m so glad to hear that! As for parchment paper, the only difference I found was that I got prettier twisted ends from foil than with parchment, but there was no difference in texture or taste.
Nolebim
These are brilliant! Perfect timing for the summer grill! 🙂
Kris
We absolutely love the Field Roast Frankfurters too. In order to cut down on the calories, my husband came up with the brilliant idea of splitting each hot dog in half lengthwise before cooking.
Emily
Susan – I have been following your blog for months and now my 64-year-old mother is posting recipes from your site all over her Facebook page! Thanks for making healthy eating so delicious!
I made these today and the flavor is great! I doubled the recipe and steamed them for about an hour (they were pretty soft still after 45 minutes) and they are still a bit moist and mushy… can you think of any way to firm them up a bit?
Thanks!
Susan Voisin
That is so great to hear about your mother! As for the dogs being too soft, try using less water next time. Something is making them too moist. Also, be sure to let them cool before unwrapping them.
Diane
Made these today. Great recipe. They really taste like hotdogs (though I haven’t had one in years.). Thank you for consistently offering fabulous recipes. I love that most of your recipes are oil free and you never skimp on flavor.