Instant Pot Veggie Dogs Made From Real Vegetables!
It can be hard to find a gluten free and vegan hot dog, much less one that's made with real veggies. I won't lie to you, these take some work, but you end up with a few meals in the freezer plus the ones for a family cook out to use the same day.
If you love cookouts, go ahead and make a double batch!
Prep Time1 hourhr
Cook Time35 minutesmins
Total Time1 hourhr35 minutesmins
Course: Sandwiches
Cuisine: American
Keyword: gluten free veggies dogs, gluten-free vegan hot dogs, oil-free, sos, soy free, vegan hot dogs, veggie dogs
1/2cuptapioca starchcan use potato starch or arrowroot
1/4cupnutritional yeast
2teaspoonssalt or salt substitute
2teaspoonsmarjoram
1teaspoongranulated garlic
1teaspoononion powder
1teaspoonground coriander
1teaspoonpaprika
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.