Today in the kitchen I have an original and surprisingly simple recipe: Vegetable hot dogs with tofu and artichokes, an easy and tasty vegan recipe. A dish that reinvents a classic omnivore in a plant-based key, combining bold flavors and appealing textures.
Tofu lends itself perfectly as a versatile base, while the artichokes add character and balance perfectly with the delicate flavor of soy. The result is a hot dog soft on the inside, slightly crispy on the outside, perfect for grilling, pan-searing, or enjoying cold in a gourmet sandwich.
This recipe stems from the desire to bring to the table a plant-based alternative that tells something new: sustainable, healthy, and incredibly tasty. A delicious idea for a quick lunch, a picnic, or even to serve as finger food during an aperitif with friends.
Would you like to try them? Follow the recipe and discover how to make your own homemade vegetable hot dogs, with all the flavor of homemade plant-based cooking.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Cooking with kitchen robot, Stove
- Cuisine: Italian
Ingredients
- 7 oz tofu (natural)
- 3/4 cup artichokes in oil
- 3.5 oz red beets, cooked, boiled (ready-made)
- 1 cup oat flakes (ground into flour)
- 1/4 cup potato starch
- 1.5 tbsp olive oil
- 3/4 oz miso (light or dark)
- 1 tsp smoked paprika, garlic powder, onion powder (1 teaspoon each)
- 1 tsp agave syrup
- 1/2 tsp vinegar
- to taste salt, black pepper a few pinches
- 5 sheets rice paper (round, for making rolls)
Steps
1 – With the help of a mixer, grind the oat flakes into powder and set them aside.
2 – Still in the mixer, or in the bowl of your favorite robot, put the drained artichokes in oil, the drained and dried natural tofu in pieces, the pre-cooked red beet, miso, maple syrup, vinegar, and the spices (1 teaspoon each) and olive oil. Blend finely.
3 – Add to the mixture the oat flour, prepared earlier, the potato starch and blend again.
4 – Taste the mixture and adjust the seasoning to your liking, I always add a few more pinches of salt and ground black pepper. At this point, let the mixture rest for 30 minutes in the refrigerator.
5 – Take a sheet of rice paper and cut it in half with scissors, then pass it under running water for a few seconds to rehydrate it and lay it out on the oiled work surface.
6 – Take about a spoonful of mixture (with wet hands otherwise it will stick) and form a sausage-shaped cylinder that you will place on the half sheet of rehydrated rice paper.
7 – Wrap the hot dogs in the rice paper skin and seal the ends like a candy.
8 – Let them rest for a few minutes before cutting the excess rice paper at the ends.
9 – In a non-stick pan, brush a little olive oil and cook the hot dogs by roasting them on all sides, serve them with mustard.
