My Gluten-Free Vegan Hot Dogs are also soy-free, nut-free, and have no refined oil or refined sugar.
Imagine that, a veggie dog that has real veggies in it!
This post is sponsored by the Idaho Potato Commission. I’m always amazed at how versatile and healthy potatoes are!
Think of a world where your vegan hot dogs’ main ingredients are potatoes, beets, carrots, and sweet potatoes with some plant-based flours and spices.
Yes, that’s the one I’ll pick, too! It does take some effort, but you could make a double or triple batch and be set for the whole summer.
Looking for more potato recipes?
You have to try my Instant Pot Scalloped Potatoes that has an oil-free oat creamy sauce.
Or make my all-in-one Summer Instant Pot Vegetable Dinner that is perfect for garden-picked veggies and making in one batch layered in your electric pressure cooker.
Are Lightlife smart dogs gluten-free?
Unfortunately, as of 2021, they have added gluten back into the Lightlife vegan dogs.
For a long time, they were gluten-free, but now they are not safe for celiac or gluten-sensitive people to eat.
Are veggie dogs gluten-free?
Most store-bought veggie dogs either contain egg or gluten. Either is used as a binder. One makes it not vegan and the other makes it not okay for people avoiding gluten.
Are any vegan hot dogs gluten-free?
You can make my gluten-free vegan hot dog recipe or order some Yeah Dawgs which are expensive but will ship to your door.
Can I buy gluten-free vegan hot dog buns?
You can but they are not always easy to find. Little Northern Bakehouse is my favorite, but only available at Sprouts where I live, and then not all the time. There are some alternatives on Amazon here:
Which vegan meat is gluten-free?
There are a lot of vegan meat substitutes that are also gluten-free. Most are made of soy or pea protein and more are coming on the market every day.
What ingredients do I need to make homemade gluten-free veggie dogs?
You make a wet mixture with cooked veggies like Idaho potatoes, beets, sweet potatoes, and carrots.
You can fiddle with the amounts, but you can always add more dry ingredients if you need to.
If you are missing one ingredient you can double up on another. I like to keep with root veggies and ones of those that mash easily.
The beets are the exception because they don’t mash smooth, but they add the perfect color!
The dry ingredients add the body and texture to the gluten-free hot dog, and the herbs and spices add the flavor.
- 1/2 cup brown rice flour
- 1/2 cup teff or quinoa flour – needs to be a high protein flour
- 1/2 cup oat flour
- 1/2 cup tapioca starch – can substitute potato starch or arrowroot
- 1/4 cup nutritional yeast – for that savory flavor
- 2 teaspoons salt or salt substitute
- 2 teaspoons marjoram or can use thyme
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon ground coriander
- 1 teaspoon paprika
How do I make homemade vegan gluten-free hot dogs?
Steam the veggies in your Instant Pot for 15 minutes, so they are fairly firm when you mash them and don’t dissolve in the cooking water – that will happen if you overcook them.
With that being the wet base, you drain the cooked veggies well, then mash.
I do it by hand instead of in my food processor because I like to see some of the veggie pieces in the dog.
Mix all the dry ingredients together well, then add to the wet and mix with your hands. It should be the consistency of clay or play-dough.
You may need to add extra dry ingredients if the mixture is too wet or try letting the dough rest for 20 minutes.
Prepare a large cutting board by sprinkling with extra brown rice flour. This will keep the dogs from sticking.
Cut 16 equal pieces each of parchment paper and foil for the dogs. Wrap in parchment paper, then in foil. Twist the ends.
Place the rolled hot dogs on a steamer or in a steamer basket.
Cook on high pressure for 35 minutes and release the pressure manually.
Unwrap the veggie dogs, place them on a cooling rack to dry. They may seem extra wet at this point.
If you are not in a hurry it’s nice to let them cool all the way down before you do this!
Freeze any you won’t be using and cook the rest on your grill or in your air fryer.
And make sure to plan your next cookout!
How do I cook vegan hot dogs?
When you make my vegan hot dog recipe you get them cooked to the same point as you would buy them at the store.
That means they are cooked through, but the texture is made so much better by heating them up on the grill, in the oven, or my favorite way in the air fryer!
More Cookout Recipes
Hot dogs go great with my Instant Pot Baked Beans that are made with molasses. Plus you can freeze any leftovers or make a second meal of vegan beanie weenies. Just cut up some of the veggie dogs and heat up with the baked beans.
Plant Based Instant Pot Potato Salad No Oil is a meal in itself but is my first choice in things to take to a cookout. It’s healthy and filling in case the only things you can eat are the ones you bring.
If you are headed out to a cookout later today and don’t have the time or energy to make these veggie dogs, try my carrot dogs. Speed up the process by cooking the carrots in the marinade in a pinch!
Instant Pot Veggie Dogs Made From Real Vegetables!
If you love cookouts, go ahead and make a double batch!
Equipment
Ingredients
Vegetable Ingredients
- 1 1/2 cup water
- 2 cups chopped peeled Idaho potatoes
- 1 1/2 cups chopped peeled red beet cut small
- 1 cup chopped peeled carrot
- 1 cup chopped peeled sweet potato
Dry Ingredients
- 1/2 cup brown rice flour
- 1/2 cup teff flour
- 1/2 cup oat flour
- 1/2 cup tapioca starch can use potato starch or arrowroot
- 1/4 cup nutritional yeast
- 2 teaspoons salt or salt substitute
- 2 teaspoons marjoram
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon ground coriander
- 1 teaspoon paprika
Instructions
- Put 1 1/2 cups water in the bottom of your Instant Pot liner. Add the potatoes, beet, carrot, and sweet potatoes into a steamer, then lower into your Instant Pot.
- Cook on high pressure for 15 minutes. Release the pressure manually.
- Drain the veggies in a colander over the sink for 20 min – 1 hour. The drier the better for the dough.
- Place the cooked veggies in a very large mixing bowl. Mash well using a potato masher. You will need to seek out the beets and they will never mash as much as the other veggies.
- In a separate bowl mix all of the dry ingredients together. Then slowly add to the mashed vegetables making sure it’s incorporated thoroughly before adding in the next bit.
- The mixture should be getting thick and clay-like once you’ve added all the dry mix. Prepare a large cutting board by sprinkling with extra brown rice flour. This will keep the dogs from sticking.
- Measure out a little less than 1/3 cup of mixture onto the cutting board until you have 16 and have used up all the mixture.
- At this point I go ahead and cut 16 equal pieces of parchment paper and foil for the dogs.
- I wrap mine first in parchment paper, twist on the ends, then wrap in a piece of foil.
- I use a deep mesh basket to cook this in, but a steamer will work too. Make sure to angle them so that they do not smush each other. I usually only cook 8 at a time, so that they have some breathing room.
- Add about 1 cup water to your IP and lower in basket with dogs. Cook on high pressure for 35 minutes. Release the pressure manually.
- Carefully remove the wrapped dogs and transfer to a cooling rack. Once cool enough to touch, unwrap and let “dry” on rack for about 30 minutes.
- I do not recommend eating straight from the pressure cooker. Instead bake, grill, or heat in a pan or air fryer to get a better texture.
- Freeze what you won’t be eating in the next week for another time.
Virginia says
I don’t have an instant pot but would love to try these. Any suggestions?
Kathy Hester says
You can totally make these without an Instant Pot. Just cook the veggies in water on the stove until fork tender, then drain – or steam in a strainer until fork tender.
For the steaming of the hot dogs after you make them, you will steam them about an hour.
Julie says
Is there any way to avoid using aluminum foil?
Kathy Hester says
You could use a silicone mold, but the hot dogs will be breakfast sausage sized. The parchment keeps the foil from touching the dogs, but the foil forms the shape and keeps it as it expands from the steaming.
Suzi Gilmore says
Thank you for this recipe. I am trying them out today. I was curious about you baking them later in the air fryer. How long do you fry them?
Kathy Hester says
It depends on the size and type of air fryer. Start with 5 minutes, then turn and do 5 more. If not hot enough cook longer.
Julie says
I tried without the aluminum foil and it worked. I used a lot of parchment and twisted and bent the ends.
I added chopped sunflower seeds and dried, chopped mushrooms. Seems to have worked. We enjoyed them. It gives them a brat texture, taste.
Thanks for the recipe! I have relied on Smart Dogs and didn\\\’t realize they added Gluten. So bummed but glad to have found this option. I think this recipe allows you to make a more nutritional \\\”hot dog\\\”.
joanna says
I’m making these right now and have just mixed in the dry ingredients. It is way too wet! I know I should have withheld some wet ingredients to add in as needed but I didn’t. I did put a little of it in the food processor but most was just mashed.
Kathy Hester says
You can still fix it, but first try and let it sit for 30 minutes and see if it firms up at all.
Add more dry ingredients until the dough can be worked. I would keep it as moist as possible to form a hot dog shape inside of the parchment paper. If you add too much dry it can get too hard and chewy after cooking.
So it’s a little bit of a balancing act. How long did you drain your cooked veggies in the colander? I wonder if next time you may need to do that longer.
Lynn says
Hello Kathy! I just found you through watching you being interviewed by Chef AJ. You have amazing recipes and can’t wait to try making the hot dogs! Did you make your buns or are they store bought? If store bought would you mind sharing the brand?
Thank you!
Lynn
P.S. I’m going to purchase a cookbook or two of yours.
Kathy Hester says
I think these were Little Northern Bakehouse, but I wasn’t about to get them last year.