VEGAN HOT DOGS

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  • 1 Onion, chopped evenly
  • 2 Cloves Garlic, chopped evenly
  • 1 & 1/4 cups Vegetable Stock
  • 1/3 cup Dried Porcini Mushrooms
  • 1/2 cup Chickpeas
  • 3 tbs Tomato Puree
  • 1 tbs Soy Sauce/Tamari
  • 1 tbs Brown Rice Miso
  • 1 tbs Chilli Oil
  • 1/4 tsp Sea Salt
  • 1/4 tsp Pepper
  • 6 tsp Smoked Paprika
  • 1 tbs Fennel Seeds
  • 1 tbs Hot Smoked Chilli Flakes
  • Dry: 2 cups Vital Wheat Gluten
  • 1/2 cup Gram (Chickpea) Flour

Method

Mix the hot vegetable stock with the Porcini Mushrooms and set aside for 5 minutes for the mushrooms to rehydrate. Sauté the Onion & Garlic until softened and lightly golden. Once you have sautéed the onion and garlic add it to a blender, with the remaining wet ingredients plus mushroom & stock mixture. Blitz until smooth. In a large mixing bowl add the Vital Wheat Gluten & Chickpea Flour. Add the Wet mixture to dry and quickly stir with a spatular until everything is well combined. You will then need to use your hands to knead the dough. Knead the dough for around 10 minutes.The tougher you are when needing the more of a bite your sausages will have when cooked.Once kneaded, let the dough rest for around 10 minutes.Portion the dough into approximately 8 pieces, I weigh each piece to make sure all my sausages are a similar size. Pre heat a large saucepan filled half way high with water. Bring to a boil. 
Then turn the heat down low, so that the water is at a rolling simmer.Prepare 8 pieces of foil shiny side up approximately 25cm long. Add a little bit of oil to the shiny side. Individually roll each piece of dough into a sausage shape with your hands then roll up in the foil. Twist each end and set aside. Do this for the rest of the dough pieces.Then finally, wrap tightly each sausage individually in cling film. Add the sausages to the saucepan water, pop the lid on and allow to cook for 50 minutes. Don’t let them boil, just at constant slow simmer. Give them a little stir every now and then.After 50 minutes, remove from the water. Allow to cool for about 10 minutes before carefully peeling off the wrapping.

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