Vegan Hotdogs or Beer Brats
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I base this recipe on Loma Linda's Big Franks. I've tried a lot of different brands, canned or frozen, and they have the best flavor to me and to most Vegan/Vegetarians I know. No, I don't care that they don't taste like meat. I started making my own for three reasons. Number one, I can't afford $15 a can, that's ridiculous to me for 6 links. When I was in high school, they would go on sale for $2.50 a can if you bought a case. There used to be 8 in a can, not 6. Seems to me the price has inflated too much. Two, I have a lot of plant milk pulp, and I didn't know what to do with it. I learned through trial and error that it could be made into vegetarian meat. Lastly, when I started reading labels, I learned these links are horrible, with all the overly processed or just plain scary ingredients. Are these really vegan with mono and diglycerides(cholesterol)? The US doesn't require a company to list if their mono or diglycerides are animal or plant-based because they are considered emulsifiers. Only Triglycerides are regulated. I have seen claims on the internet that these aren't really vegan. I'm not vegan, but several of my friends and family are. I don't want to compromise their choices with unregulated ingredients.
The Hotdog
1/2 cup milk pulp
3 tbsp Bragg's Amino Acids
1/2 cup ketchup
1 cup chicken broth
1 1/2 tbsp Dijon mustard
3/4 tsp beet powder
1 3/4 tsp smoked Spanish paprika
3 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/4 tsp turmeric powder
1/4 tsp coriander powder
1/2 tsp dried oregano
3/4 tsp pink salt
1/4 tsp black pepper
1/2 tsp jalapeno powder
1 1/4 cup chickpea flour
1 1/4 cup vital wheat gluten flour
Makes 8 links
There are a lot of ingredients, but it's an easy process. Add all the ingredients to a medium bowl in the order listed. The gluten flour must be last, or the ingredients won't come together. Kneed it till it just comes together. Turn your dough out onto a silicone bread mat. Divide into 8 equal portions. For this next part, I found having a bowl of water to wet your hands very important. The dough won't stick to your hands if they are wet. So wet your hands and shape them into a link shape. Without machines, they won't be perfect, but that's ok. If it really matters to you, I have heard rice paper wrapped around them can simulate the smooth casing of a traditional hot dog. I haven't tried it and just don't care enough to try it. There are blogs out there that explain how to do it.
The next step is to wrap each link in parchment paper. Then into aluminum foil. I put a steamer basket and 4 cups of water into my Ninja foodie and pressure cook them for 20 minutes. These can be steamed in a pot on the stove with the steamer basket and water for 45 minutes as well. Once they are cooled, they need to rest for at least 4 hours in the fridge. This is the step where extra batches can be frozen. Just leave the parchment/aluminum on them and place them in gallon-sized freezer bags or my absolute favorite thing, these reusable silicone freezer bags. Lol,
I love these bags so much, I just bought another set of 8 for $9.99.
I love these bags so much, I just bought another set of 8 for $9.99.
Hot Dog Brine
4 cups chicken broth
1/4 cup Bragg's amino acids
1 bay leaf
1 tsp garlic powder
1 tsp onion powder
1 tbsp nutritional yeast
After your 4 hours in the fridge, or if you're like me and you forgot about them till the next morning. This is where you infuse extra flavor and give them the texture of the big franks. Add all the ingredients to a large saucepan. Unwrap the links and place them in the brine. Bring it to a boil, cover, turn the temperature to low, and simmer for 20 minutes. Once they finish, they will need to sit in this brine for at least 4 hours. The longer they sit in the brine, the softer they become. Then either fry them or grill them.
Beer Brats
1/2 cup milk pulp
3 tbsp Bragg's amino acids
1/2 cup ketchup
1 cup beer(Samual Adams Octoberfest is my favorite, but the Boston Lager works out of season)
1 1/2 tbsp German-style mustard
3/4 tsp beet powder
1 3/4 smoked Spanish paprika
3 tbsp nutritional yeast
1 tsp caraway seeds, crushed
1 tsp garlic powder
1 tsp onion powder
1 tsp rubbed sage
1/2 tsp ground mace
1/4 tsp turmeric powder
1/4 tsp coriander powder
1/2 tsp marjoram
3/4 tsp pink salt
1/4 tsp black pepper
1 tsp white pepper
1/4 tsp ginger powder
1/4 tsp cardamon
2 tbsp plant milk
1 1/4 cup chickpea flour
1 1/4 cup vital wheat gluten flour
Also makes 8
Follow the same instructions as with the regular hot dog. Including the brine. Serve with your favorite condiments and sides. I used a pretzel bun, mayo, German-style mustard, and I used saurkraut on top. Served with some airfryer brussel sprout chips and a truffle garlic aioli.
Some people wanted Champagne and Caviar when they should have had beer and hot dogs.
- Dwight D. Eisenhower
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