Hot Dogs!

12 Mar

Dry
Makes 16 hot dogs
2 1/4 cups vital wheat gluten
1/2 cup nutritional yeast
2/3 cup dry TVP granules
2 T dehydrated chopped onion
1 T granulated garlic
4 t paprika
2 t pepper
1 1/2 t Goya Adobo red-top
1 tsp oregano
1 tsp ground mustard
1 tsp ground coriander
1/2 tsp tumeric

Wet Mix
1 3/4 cups cold water
1/4 cup BBQ sauce or steak sauce
2 Tbsp sesame oil
2 Tbsp soy sauce
2 tsp Marmite yeast extract
1 tsp liquid smoke

Put all of the dry ingredients in a food processor and pulse until uniform, then put in a separate bowl and create a well in the middle. Whisk wet ingredients together in another bowl until Marmite and bbq sauce are completely dissolved. Add wet ingredients to dry ingredients and squish with your hands until combined. Get water going in a pot with steamer tray. Divide into 16 pieces and shape each into a vague log on tinfoil. Roll up like tightly and twist the ends (like a tootsie roll). Steam for 60 minutes, let cool and unroll.

Tastes best when made ahead, allowed to refrigerate and firm up, then pan fried whole or in pieces.

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