01 Make sure to drain the cooked veggies well.
02 It's best to mash the veggies with a masher.
03 Mix the dry ingredients well before you add them to the veggie mash.
04 The mixture should be clay like - add more flour if needed.
05 You can just use foil or use parchment paper inside the foil
06 Remember after you steam them, you cook again before serving.
01
Drain the veggies in a colander over the sink for 20 min - 1 hour. The drier the better for the dough.
02
In a separate bowl mix all of the dry ingredients together.
03
You'll know the dough is the right texture when it's like clay, but it can be moister.
04
Measure out a little less than 1/3 cup of mixture and roll into a hot dog shape.
05
Roll the links in parchment paper, then foil. Add water to your IP, a steamer, and pile on the dogs!
06
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.
08
Bake, grill, or heat hot dog in a pan or air fryer as a second cook to get the best texture.
09
I make a double batch a few times a year. These are great at cookouts, BBQs, and in vegan beanie weenies!
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