Ingredients:
1 cup vital wheat gluten
¼ cup nutritional yeast
1 tsp salt
1 tsp garlic powder
3 tsp paprika
3 tsp coriander
1/4 tsp celery salt
1/4 tsp ground mustard or tsp of yellow mustard
1/4 cup refried beans
3/4 cup cold vegetable broth
1 tsp Louisiana hot sauce
2 tbsp olive oil
1 tbsp liquid smoke
Instructions:
Preheat oven to 325.
Mix dry ingredients in a large bowl. Mix the beans and wet ingredients in a medium bowl.
Combine the wet into the dry bowl.
Start with a spoon until mostly combined and then use your hands to get all the ingredients together. Move to a clean flat surface and knead the dough for 5 minutes.
Cut into 6 pieces and roll each piece into a hot dog shape.
Take a piece of tinfoil about the size of a piece of printer paper, fold in half horizontally, place the hot dog in the aluminum and wrap tight twisting the ends. Should look like a big piece of candy!
Place them seam sides down on a pan and bake them for 35 minutes. Once they are done they are fully cooked so you can eat as is. I keep them in the fridge and cook on a pan or grill pan about 2 mins per side.
Top however you like but if you want to go classic Chicago you gotta have onions, tomatoes, sport peppers, mustard, and celery salt.
I skip the neon green relish. But little fact I learned about the Chicago hot dog is they call it “dragged through the garden” because of all its toppings. I think it’s the cutest thing ever especially being a veggie lover!
