Active Time: 30 Mins
Total Time: 1 Hour 15 Mins
Yield: Makes 8 to 10 corndogs
You don’t have to be vegan to enjoy these corndogs. They taste like traditional corndogs, but with a unique and meatless twist—think that firm texture you recognize and love, paired with umami flavor, with a corn batter breading that’s both sweet and crunchy. When everything comes together, it’s a true treat and fun alternative for a meal with kids.
- 6garlic cloves, peeled
- 3medium carrots, peeled and chopped
- 1(6-oz.) pkg. sliced portobello mushrooms
- 1(5-oz.) red beet, peeled and chopped
- 1/2yellow onion, sliced in half
- 2teaspoons table salt, divided
- 2 teaspoons black pepper, divided
- 2 tablespoons nutritional yeast
- 2 tablespoons soy sauce
- 1 tablespoon smoked paprika
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 teaspoon ground cumin
- 1 teaspoon brown or red miso (optional)
- 1 1/4 cup vital wheat gluten
- Oil for frying
- 8 to 10thick skewers
- 1 1/2 cup (about 6 3/8 oz.) all-purpose flour
- 1 1/2 cup fine cornmeal
- 6 tablespoons granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon table salt
- 2 cups plant-based milk (such as soy, almond, oat, etc.)
- Ketchup and mustard, for serving
How to Make It
Prepare the “Hotdogs”: Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange garlic, carrots, mushrooms, beet, and onion in an even layer on prepared baking sheet. Sprinkle with 1 teaspoon each of the salt and pepper. Bake in preheated oven 20 minutes. Set aside to cool.
Process roasted vegetables in a food processor until finely chopped. Add nutritional yeast, soy sauce, paprika, lemon juice, cumin, remaining teaspoon salt and pepper, and, if desired, miso. Pulse until a well combined paste forms. Add wheat gluten, and process until incorporated and mixture looks like a ball of dough.
Divide mixture into 1/3 cup portions. Take each portion, and roll into a ball and then into an elongated “hotdog” shape. Roll each “hotdog” in piece of parchment paper and then in a piece of aluminum foil. Twist ends to seal.
In a large pot with a steamer basket, add just enough water to reach the bottom of basket (about 1 1/2 to 2 cups) and bring to a boil over medium. Add wrapped “hotdogs” to basket; cover, and steam 30 minutes. Turn off heat, uncover, and allow to cool in the pot. Once cool, unwrap and chill until ready to use.
Prepare the Corndog Batter: Heat 6 inches of oil in a Dutch oven to 360-375°F.
Skewer each “hotdog” about three-fourths of the way through, trimming end of skewers if needed.
Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Gently stir in plant milk until smooth. Pour batter into a tall drinking glass (deep enough to cover the “hotdog”). Dip “hotdogs” in batter, using a spoon to help coat, if needed. Quickly transfer to hot oil. Fry until outside of corndogs are golden brown, 8 to 10 minutes. Drain on paper towels, and let cool about 5 minutes before eating. Serve with ketchup and mustard.
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