DIY Lightlife Vegan Hotdogs (gluten and soy free)

Today we are making a DIY version of the Lightlife smart dogs. These sausages are vegan and gluten free and are perfect for any cookouts and tailgate.

Prep Time: 15 minutes

Cook time: 1 hour

Yields: 12 jumbo dogs or 16 regular size

INGREDIENTS
Smart Dogs

2 cups of firm tofu (sub for a can of chickpeas if soy free)

1 1/2 cups of vegetable broth

2 tablespoons olive oil

1 tablespoon of beet powder

½ cup tamari or soy sauce

2 tablespoons bbq sauce*
2 tablespoons maple syrup
1 tablespoon liquid smoke
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoon smoked paprika
2 cups pea protein
1 tablespoon of Tapioca Starch
2 tablespoons of kojac powder (Glucomannan)

Marinade (Optional)
1 cup boiling water
1 tablespoon apple cider vinegar
2 teaspoons tamari or soy sauce
2 teaspoons vegetarian better than bouillon no chicken soup base
1/2 teaspoon granulated onion (powder)
1/4 teaspoon allspice

INSTRUCTIONS

1. Preheat the oven to 400 degrees.

2. Add tofu (sub chickpeas), broth, oil, beetroot powder, soy sauce, bbq sauce,maple surype, liquid smoke and seasoning to a blender and pulse until smooth.

3. Next stir in the pea protein, starch and kojac powder and mix to combine.

4. Mix together the wet and dry ingredients until a dough starts to form. Then knead for a couple minutes into a large ball.

5. Form into a loaf and slice into 4 pieces. Portion each piece into 3-4 sections.

6. Tear off 12-16 pieces of tin foil approximately 6 inches wide.

7. Roll each piece into a 2 by 6 inch dog. Wrap each wiener in the tin foil by rolling up tootsie roll style and twisting the ends.

8. Cook at 400 degrees for 45 minutes.

9. When cool enough to handle unwrap them (at this point they are cooked and can be eaten)

10. Mix together the marinade and add to a large container or zip lock freezer bag.

11. Refrigerate for at least 2 hours or overnight for best flavor and texture.

12. To serve: Remove from marinade. Pan fry, grill with little oil or microwave them!

13. Place on a hot dog bun with your favorite toppings and enjoy.

Pro Tips:
*These will keep with or without marinade for up to 5 days. They can also be frozen.
*Keep the tin foil as smooth as possible, or use parchment paper, when rolling as the hot dogs will take on the rolled shape when they cook and expand to fit the wrapper tightly.
* you can simply sub ketchup for bbq sauce and chickpeas for tofu to make this soy free.
*These can also be cooked in the pressure cooker on low heat for 20 minutes.

🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!