Smoky Loaded Hot Dogs

Servings: 6 Servings

Nutritional Information:

Per 100g

Calories 149 Fat 9.7g Saturates 1.3g Sugars 4.7g Salt 2.4g


For the Sausages

To Serve

BBQ Sauce
Red Onions, finely sliced
Green Salad



Place all the ingredients for the sausages, except the vital wheat gluten, into a blender and process until very smooth.


Measure the vital wheat gluten into a bowl and pour in the contents of the blender. Mix well until combined and set aside for 10 minutes to allow the liquid to be fully absorbed.


Knead the dough for a few minutes until elastic. The dough will be very soft.


Preheat oven to 180°C (Gas Mark 4, 350°F). Divide the dough into six and tear off six small sheets of foil and six small sheets of parchment paper. Place a piece of foil on a worktop and place a sheet of parchment on top. Take a portion of the dough and shape into a rough sausage. Place the sausage on the parchment and roll up in the parchment and foil. Twist the ends to seal and repeat with the rest.


Place the packages into a roasting dish and pour in water to come half way up the sides of the sausages. Transfer to the oven to bake for 45 minutes, topping up the water as necessary.


Once the sausages have baked, remove them from the oven and unwrap. Preheat a BBQ or pan and cook the sausages for a few minutes on each side until starting to firm up and become golden.


Serve in the toasted buns, piled high with your favourite toppings


Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased