Hot Diggity Dogs

Author: Recipes_kw
No ratings yet
Prep Time 1 hr 30 mins
Course Main Course
Cuisine American
Servings 4 Servings


  • Stove
  • Food Processor


  • 1/2 tbsp canola oil
  • 1/2 cup white onion chopped
  • 1/2 tsp garlic minced
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/4 cup chickpeas
  • 1 tbsp tomato paste
  • 1/8 tsp salt
  • 1/2 tsp thyme
  • 1/2 tsp smoked paprika
  • 1 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 1/4 cup sparkling water
  • 3/4 cup vital wheat gluten
  • 4 buns hot dog buns no bleached flour


  • In a large pan heat the canola oil to medium heat. Saute the onion and garlic till soft.
  • Stir in cumin and fennel seeds cooking till spices are toasted.
  • In a food processor, add chickpeas, onion garlic mix, tomato paste, salt, thyme, paprika, soy sauce, and water; pulse until sauce like. Add vital wheat gluten to sauce and mix until a ball forms.
  • Add a steaming basket to a large pot with a couple of inches of water. Bring to a boil.
  • Divide the ball mixture into 4 equal parts. Roll and press each part into a "sausage" shape. Cut 4 pieces of parchment paper and 4 pieces of foil. Wrap each "sausage" in a piece of parchment paper, then in a piece of foil, twist off at the ends.
  • Place each bundle in a steamer basket and cook for about 20 minutes, flip then cook another 20 minutes.
  • Remove from basket and let cool before removing from foil.
  • Place in hot dog buns and cover with your favorite condiments. Enjoy!


Serves up well with baked sweet potato fries.

My Notes

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