This post may contain affiliate links, view our disclaimer for details.
When I think of summer, my mind immediately goes to cookouts, grilling…and vegan hot dogs! I thought it was only fitting to share this amazing seitan dog recipe that’s both vegetarian and vegan-friendly. It’s packed with protein and makes a great main dish for the Fourth of July, Labor Day, or any easy summer dinner.
Why This Recipe Works
I’ve made quite a few classic seitan recipes here on the blog from my vegan steak to this baked vegan chicken. Using seitan as a base for plant-based meats is one of my favorite ways to get that ultra-meaty bite.
For this recipe, I took inspiration from store-bought vegan frankfurters and paired vital wheat gluten with lots of spices to create plant-based hot dogs that are firm and just chewy enough but also get a bit of a ‘snap’ to the outside when grilled.
Less Kneading = A Better Texture
Usually, seitan recipes require a bit of kneading to develop the gluten and create a chewy texture. For example, my vegan chicken combines vital wheat gluten with tofu, so I need to knead it in the food processor for several minutes and to get a good texture.
However, that’s not the case here. Since these hot dogs contain a much higher proportion of vital wheat gluten, overworking the dough makes them really elastic and too chewy. For this recipe, mixing the dough and rolling it into links is all the kneading it needs.
Steamed or Baked
I tested these veggie dogs using both steaming and baking methods, and both work well. They actually cook in a similar way since the baked version sits in a shallow water bath, creating steam inside the oven. Keep on reading to see what you need to make them!
Ingredients
Vital Wheat Gluten
The base of these hots dogs is vital wheat gluten. I use one by Anthony’s Goods which I order online in bulk, making it pretty affordable.
Usually, I ‘cut’ the vital wheat gluten in seitan recipes with another ingredient like chickpeas, rice flour (like with my vegan beef), or tofu. For this recipe, I took inspiration from store-bought frankfurters and sausages and am cutting it with a bit of whole wheat flour. You can sub in brown rice flour instead if you prefer.
Spices
This recipe is fairly simple, but it does call for a good number of seasonings. The ones that make the biggest difference in the overall flavor are the Applewood Rub Seasoning, smoked paprika, and ground mustard, so try not to leave them out!
If you don’t have an applewood rub, you can substitute a small amount of liquid smoke. I recommend choosing an applewood-flavored liquid smoke rather than hickory, which has a much stronger flavor.
Vegan ‘Beef’ Bouillon
This is what helps give the seitan that classic meaty, hot dog flavor. I don’t recommend skipping it! I used Better Than Bouillon’s Vegan Beef Base but you can substitute in another vegan bouillon instead. If using a powdered bouillon instead of a paste, add an extra 1–2 teaspoons of water to the wet mixture.
Neutral Oil
You can use olive oil, canola, sunflower or another liquid oil of choice. You’ll need some for the dough and a high heat version for cooking/grilling.
Tomato Paste
Tomato paste adds some acidity (along with the vinegar) and color to the dough. If you don’t have it, you could try subbing in ketchup, but don’t add the vinegar or sugar since ketchup already has acidity and sweetness.
Vegan Worcestershire Sauce
This adds a really nice savory flavor to the hot dogs. I used one that’s labelled as vegan by Whole Food’s 365 Brand, but Annie’s also makes a plant-based version.
How to Make Vegan Hot Dogs
Exact ingredient quantities are in the recipe card below!
Add everything except the vital wheat gluten and flour into a blender.
Blend for about 30 seconds until lighter in color and smooth.
Combine the vital wheat gluten and flour in a large mixing bowl. Then, pour the blended wet ingredients into the center.
Mix to combine and then use your hands to gently knead the seitan dough into a rough ball.
Shape the Links
Divide the dough into 4 equal pieces about 90 grams each.
Roll each piece into a smooth link about 7″ long. It will retract slightly as you wrap it, so shaping it longer makes sure the finished hot dog is ~6″ long.
Tightly wrap the link in parchment paper.
Then wrap the parchment-wrapped link in foil and twist the ends to seal it tightly shut.
Cook the Veggie Dogs
Place it in a steamer basket and steam for 40 minutes. Alternatively, you can bake them (see tip below).
Chill the steamed seitan dogs, then grill them for several minutes on each side to create a nice char.
Finishing the Seitan Hot Dogs
After cooking, chilling the links for several hours or overnight helps them firm up. I also highly recommend grilling or pan-frying them before serving to add more flavor and create a firmer outer layer with a realistic snap.
If you are grilling or pan-frying, brush the outside of the dogs with oil and oil your grill pan well to prevent sticking.
The cooked hot dogs can be kept in the fridge for up to 5 days or they can be stored in the freezer for longer.
Seitan Tips & Tricks
- Use a digital scale: Weigh the vital wheat gluten with a digital scale or use the spoon and level method. Just like with all-purpose flour, scooping directly from the bag can compact the wheat gluten and lead to 2-3 extra tablespoons than called for.
- Avoid over-mixing: Mix the dough until just combined. Dividing, shaping and rolling out the links into smooth logs is just the right amount of kneading required. Over working this seitan dough can lead to a very chewy texture.
- Shape the links on a smooth surface: Roll out the seitan dough on a smooth counter (stone is best) to prevent sticking. Textured or porous surfaces may cause the dough to stick.
Some Serving Ideas
I personally love this recipe in a soft bun loaded up with all the classic hot dog toppings like ketchup, mustard, relish and onions. Add a side of chips, fries, coleslaw, or baked beans for an easy summer dinner.
That being said, this recipe is very versatile. You can slice the cooked seitan on the diagonal and pan fry them with onions and peppers, or you can top off this classic vegan mac & cheese for a bit of extra plant based protein. You could even wrap them in puff pastry to make vegan pigs in a blanket!
More Vegan ‘Meat’ Recipes
Best Vegan Hot Dogs
Rate this RecipeIngredients
Wet Mix
- ½ cup + 2 tbsp water, 135g
- 2 tbsp neutral oil, 28g – plus extra for grilling
- 1 tbsp tomato paste, 17g
- ½ tbsp vegan Worcestershire sauce, 8g
- 2 tsp Better Than Bouillon No Beef Base, 18g
- ½ tsp apple cider vinegar, 2g
- ¾ tsp brown sugar, 4g
- 2 tsp onion powder, 4g
- 1 tsp garlic powder, 2g
- 2 tsp smoked paprika, 7g
- ½ tsp celery seed, optional
- 1 tsp ground mustard, 2g
- ½ tsp white pepper, 1g – or ⅛ tsp black pepper
- 1 tsp McCormick Applewood Rub Seasoning, 2g – or ¼ tsp liquid smoke; applewood is recommended over hickory
- ¼ heaping tsp fine table salt, 2g
Dry Mix
- 1 cup vital wheat gluten, 120g
- 2 tbsp whole wheat flour, 18g – or brown rice flour
Instructions
- Blend Wet Ingredients: Add all the wet-mix ingredients to a blender and blend until completely smooth.
- Mix Dough: Whisk the vital wheat gluten and flour together in a large bowl. Make a well in the center, pour in the wet mixture (scraping out as much as possible), and stir with a silicone spatula until a dough forms.
- Shape Into Links: Knead the dough briefly, just until evenly combined, then divide it into 4 portions weighing about 90–95g each. Roll each portion into a smooth, even link about 7 inches long. See notes for tips.
- Wrap the Links: Wrap each link tightly in parchment paper, then roll it in foil. Twist the foil ends firmly to help the hot dogs hold their shape as they cook. Then, pick one of the cooking methods below, steaming or baking.
- Steaming Instructions: Place the wrapped links in a steamer basket over a large pot filled with simmering water, cover, and steam for 40 minutes. Check the water level as needed so the pot doesn't run dry.Baking Instructions: Preheat the oven to 375°F. Arrange the tightly foil-wrapped links (seam side up) in an 8 x 8-inch glass baking dish, then add about ¾ inch of water. The water should come about halfway up the sides of the links, so pour out any excess if needed. Bake for 40 minutes, then cool and refrigerate as directed before grilling or pan-frying.
- Finishing: Let the wrapped hot dogs chill in the fridge several hours or overnight to firm up. For the best flavor and texture, unwrap and finish them on the grill or in a lightly oiled skillet until browned.
Recipe notes
- Note 1 – Blending Options: If you don’t have a blender, you can combine the wet ingredients in a food processor. You can also whisk the wet ingredients and spices by hand if you don’t have a blender, but reduce the water by ½ tablespoon. This accounts for the small amount of mixture that usually gets left behind on the sides of the blender. I tested both methods and found that blending creates a smoother, less coarse hot dog texture.
- Note 2 – Avoid Over-Kneading: The dough only needs enough mixing and handling to form a smooth-ish ball, divide it into portions, and roll those portions into links. I tested blending the dough in a food processor, similar to my vegan chicken recipe, but the hot dogs came out overly elastic, chewy, and almost rubbery.
- Note 3 – Shape the Links on a Smooth Surface: Roll out the seitan dough on a smooth counter (stone is best) to prevent sticking. Textured or porous surfaces may cause the dough to stick.
- Note 4 – Steaming or Baking: Both cooking methods work well, so you can choose whichever is more convenient. For steaming, I used a bamboo steamer basket set over a large pot of boiling water.
- Note 5 – Finish on the Grill: Grilling is highly recommended for both flavor and texture. It firms up the outside of the hot dogs and creates a more realistic, slightly snappy outer layer.
Did You Make This?
Leave a star rating and a comment below to let others know how it turned out for you!
Did You Make These Vegan Hot Dogs?
I’d love to know! Leave a star rating and comment below!