Vegan Gluten Free Hot Dogs (no carrots!)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To a small bowl, add agar powder and 1/4 cup of water and mix up. Allow to sit for 5 minutes. The thicker agar mixture should sink to the bottom, carefully pour out the water on top, leaving the remaining thicker part in the bowl.

Step 2

Add avocado oil to sauté pan and heat up on medium heat.

Step 3

To the sauté pan, add crumbled pumfu or extra firm tofu, coconut aminos, coconut sugar, sea salt, spices, tomato paste, and the agar powder mixture.

Step 4

Saute for about 15 minutes or until golden brown.

Step 5

Heat off the heat and allow the mixture to cool for about 10 minutes.

Step 6

Place the mixture into a food processor and pulse until the mixture comes together.

Step 7

Optionally, you can add in fennel seeds and give it a quick pulse for a few seconds.

Step 8

To a shallow plate, add the "rice paper marinade ingredients" to a shallow bowl and mix together until well combined.

Step 9

Dip the rice paper into a marinade for about 7 seconds and place onto a clean plate or cutting board.

Step 10

Use your hands to form a hot dog shape with the filling and place it onto the rice paper (about 1 inch away from the edge of the rice paper). Use your hands to gently roll the rice paper over the hot dog mixture until its tightly wrapper and set aside.

Step 11

Place another rice paper into the marinade for 7 seconds and place it onto the same work surface. Place the wrapped hot on the rice wrapper to double wrap it.

Step 12

Repeat this process for the rest. It makes 3-4 hot dogs, depending on desired size. Dust the hot dogs with smoked paprika.

Step 13

Once completed, place onto a baking sheet lined with parchment paper. Bake at 350 for 30 minutes, flipping halfway through.

Step 14

Serve in gluten free hot dog buns and top with toppings of choice.

Step 15

Enjoy!

↑Support creators by visiting their site 😊