Cookbook Test Drive: Veggie Dogs
Thanksgiving passed , we settled back into our routines at home, and resumed the vegan challenge. Upon arriving, my wife broke out one of the new cookbooks, and commenced recipe making. One of our first vegan family dinners was an experiment from The Homemade Vegan Pantry, The Art of making Your Own Staples, by Mikyoko Schinner. The book and many other resources are available on her website, Artisan Vegan Life . We chose to make vegan veggie dogs.
Ingredients For Vegan Veggie Dogs
3 tablespoons of tomato paste
3 tablespoons of nutritional yeast
2 tablespoons of soy sauce
1 tablespoon of sea salt
2 tablespoons of onion powder
2 tablespoons of apple cider(or rice) vinegar
1 teaspoon of liquid smoke
1 teaspoon of smoked paprika
1 teaspoon organ sugar(or maple syrup)
3 1/4 cups vital wheat gluten
Bun of choice
Leftover veggies used from another recipe for “Got No Beef Broth”.
- Puree the vegetables until smooth.
- Add the rest of the ingredients(with the exception of the vital wheat gluten) and puree until they are mixed.
- Add the vital wheat gluten and puree until thoroughly combined.
- Shape, wrap in foil, and steam for approximately 45 minutes.
Schinner’s recipe was far better tasting than all of the store bought versions we have tried though the years. The veggie dogs were essentially the same flavor profile as if we had roasted the vegetables; which I love. The additional ingredients added zest, a new medium for that flavor, and a bookmark for regular use in our family’s recipe book. I look forward to experimenting with different vegetables the next time around.
In short, Miyoko Schinner’s recipe for “veggie dogs” is a great tasting and easy to prepare meal that I would recommend to any veggie loving fool!
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