Veggie Dogs

Ingredients:

1/2 medium onion, coarsely chopped
3 cloves of garlic (I used 5 I like garlic)
3/4 cup cooked pinto beans, well drained
1/2 cup plus 2 tablespoons water
2 Tbls soy sauce   (I use mushroom soy.  I get it in Seattle.  Use low sodium)
1 Tbls tomato paste
2 tsp smoked paprika if you can find it.  (I just used paprika)
1 tsp ground coriander
1 tsp ground mustard
1/2 tsp white or black pepper
1/4 tsp celery seed
1/4 tsp mace
1/4 tsp liquid smoke
1 cup vital wheat
1/3 cup oatmeal uncooked
2 Tbls nutritional yeast
1 Tbls ground flax

Instructions:

Put the onion and garlic in a food processor or high speed blender 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 the processor/blender.

Add the pinto beans, water, soy sauce, tomato paste, and all seasonings.  Blend until it's a thin paste.

Combine remaining ingredients oatmeal, yeast, and flax in a large mixing bowl.  Add the contents from the blender and stir until combined.  If it seems that there's not enough moisture add another Tbls or two of water.  Knead in the bowl for about two minutes until a heavy gluten dough is formed.

Set up a steamer in a pot of water, and bring the water to a boil.  Cut off 8 pieces of aluminum foil or parchment paper, each about 6 inches long.  Divide the gluten into 8 pieces.  Place a piece of foil 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 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.

Place all the veggie dogs in the top of the steamer, cover and steam for 45 minutes.  Remove from heat and allow to cool slightly before unwrapping.  Store the dogs in a covered container in the fridge.  Warm gently inn a frying pan or microwave or on a grill before serving.


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