River’s Kitchen – homemade veggie hot dogs

11-year-old River-Blue is an aspiring chef. Each month, he will share one of his own original recipes.

Homemade veggie hot dogs             

Ingredients (makes 12 hot dogs)

  • 1 small onion
  • 3 cloves garlic
  • 96g pinto beans
  • 100ml water
  • 2 tbsp coconut aminos (or soy sauce)
  • 1 tbsp tomato paste
  • ½ tsp each of smoked paprika, ground mustard, ground coriander, pepper, salt
  • 128g gluten
  • 40g porridge oats
  • 2 tbsp yeast
  • 1 tbsp ground flax seeds


1) Put the onion and garlic into a food processor and blitz

2) Heat a small saucepan,  add the onion and garlic and cook until soft
(around 3 minutes)

3) Put the onion and garlic mixture back in the food processor, and add the pinto beans, water, coconut aminos (or soy sauce), tomato paste and all of your seasonings  

4) Blend until it becomes a thin paste 

5) Combine the gluten, porridge oats, yeast and flax seeds in a bowl, then add the mixture from the food processor and stir together

6) Knead until it forms a dough. Add more water if it seems too dry

7) Divide your mixture into 8 equal pieces

8) Cut 8 pieces of foil, around six inches long 

9) Roll a piece of the dough between the palms of your hands, until it’s the same size as a hotdog. Wrap it up in a piece of foil

10) Roll the foil tube back and forth, pressing lightly with your hands, to give it an even shape.

11) Place the veggie dogs into your steamer, and steam for about 45 minutes

12) Allow to cool slightly before unwrapping 

13) Serve with buns, fried onions and cheese

(If you don’t want to eat your veggie hot dogs straight away, they can be reheated in a pan of boiling water or under a grill for a couple of minutes)

Share this article