Vegan Hot Dog Sausages

These are the best vegan hot dogs without seitan or vital wheat gluten! The sausages are made from legumes and are smoky, savory, firm, meal-prep friendly, and packed with wholesome plant-based ingredients!

I love making wholesome versions of often highly processed, commercial meat alternatives. I’ve already shared lentil-based vegan bologna and vegan pepperoni, and bean-based vegan Bratwurst. Now, it’s time for homemade vegan hot dogs. They’re smoky, savory, protein- and fiber-rich, customizable, and perfect for BBQs, cookouts, meal prep, and quick lunches.

Made with chickpeas, lentils, and rice, these vegan hot dogs are softer than seitan-based hot dogs, but still firm enough to hold up on a grill thanks to a simple twice-cooked method. Best of all, they’re vegan, egg-free, dairy-free, nut-free, seitan-free, and gluten-free.

Enjoy these veggie hot dogs in gluten-free hotdog buns, in or over vegan mac and cheese, chopped into veggie stew, and more.

The Ingredients

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

• Pulses: Canned or home-cooked chickpeas and brown lentils add body, protein, and fiber to this recipe for vegan hot dogs. Cannellini or butter beans can replace chickpeas. Green lentils can replace brown. However, avoid red lentils.

Note: I cooked 50g dried lentils to yield 110g cooked, once drained. Weigh after draining.

• White rice: Adds bulk, starch, and softness. Jasmine or other long-grain white rice works, fresh or leftover. 45g dry yields about 100g cooked.
• Chickpea flour: To bind the sausages while adding protein.
• Nutritional yeast: Adds savory, umami, cheesy depth. Omit it if preferred, though, and add more seasoning.
• Seasonings: Add lots of flavor with garlic and onion powders, smoked paprika, black pepper (or white pepper), ground coriander, ground nutmeg, salt, and optional ground bay leaves.
• Psyllium husk: Adds binding, elasticity, a firmer bite, and chew. Use 3 tsp psyllium husk powder or 5-6 tsp whole psyllium husk.
• Flavor boosters: A combination of tomato paste (which also adds color), Dijon or yellow mustard, tamari, coconut aminos or soy sauce, and apple cider vinegar (white or red wine vinegar also works) adds rich, tangy, savory, salty depth for tastier vegan hot dog sausages.

Recipe Variations

• Rice-Free: This vegan hot dog recipe works with cauliflower, too, and I actually think it tastes even better, but the texture is softer.
• Spice: Add cayenne, chili powder, red pepper flakes, or chopped pickled jalapeños.
• Other seasonings: Like celery salt, caraway, mustard powder, and marjoram.
• Herbs: e.g., sage, thyme, parsley, marjoram, etc.
• Meatier flavor: Add a small amount of mushroom powder, yeast extract (Marmite), or a little vegan beef-style bouillon.
• For pinker color: Add some beet powder.
• Cheese: Add finely grated vegan cheese or make cheese-stuffed dogs.

How to Make Vegan Hot Dogs

• First, if needed, cook the lentils and rice in separate saucepans until tender, not mushy. Drain both and leave to fully cool. 45g dry rice should yield about 100g cooked. 50g dry lentils should yield about 110g cooked.
• Process all the ingredients (chickpeas, lentils, rice, chickpea flour, nutritional yeast, all spices, psyllium husk, tomato paste, mustard, soy sauce, water, and vinegar) in a food processor until thick, cohesive, and mostly smooth but with a little texture.

Add more water, 1 tsp at a time, only if needed. The texture should be moist, thick, and shapeable, not wet or crumbly. It may help to rest it for 5-10 minutes for the psyllium to hydrate.

• Divide the mixture into 7-8 portions and shape into hot dog sausages.

• Wrap each loosely in parchment paper and steam (in a steamer basket over simmering water) for 10-15 minutes. Fully cool before unwrapping.

• Heat a little oil in a skillet and pan-fry the vegan hot dogs until lightly browned all over. Enjoy!

I assemble them in homemade gluten-free hot dog buns with extra veggies and a drizzle of ketchup and mustard.

Storage Information

Fridge: In an airtight container for 5-7 days.

Freezer: Flash freeze the steamed, cooled vegan hot dog sausages, then transfer to a Ziploc bag for up to 3 months. Thaw in the refrigerator, then pan-fry, air-fry, or grill to reheat.

How To Serve Homemade Vegan Hot Dogs

• Hot dog toppings: Diced, crispy, or caramelized onions, pickles, sauerkraut, coleslaw, potato salad, relish, ketchup, yellow mustard, BBQ sauce, jalapenos, etc.
• Chili cheese dogs: Add vegan chili, vegan cheese sauce, jalapeños, and crispy onions.
• Without a bun: Slice into/over vegan mac and cheese and other pasta dishes, wraps, breakfast hash, gluten-free pizza, stews, etc.

FAQs

Can I grill the vegan hot dogs?

Yes. To make them hold up best for BBQ grilling, steam and cool fully, then chill the sausages for 30-60 minutes before grilling to prevent crumbling.

Can I make gluten-free vegan hot dogs?

This vegan hot dog recipe is 100% gluten-free.

Can I omit the psyllium husk?

I don’t recommend it, as it’s key for the sausages’ structural integrity.

Top Recipe Notes and Tips

• Measure by weight: For the most consistent results.
• Don’t overcook: The lentils and rice should be tender, not mushy.
• Drain rice/lentils thoroughly: Excess moisture makes the vegetarian hotdogs too soft.
• Don’t over-blend: Keep slight texture to avoid a dense, pasty result.
• If it’s sticky/wet: Give psyllium 5–10 minutes to absorb moisture.
• Shape compactly: To avoid air pockets, which can cause cracks/crumbling.
• Steam and cool before cooking: This ‘sets’ the vegan hotdogs, so they hold up to pan frying/grilling.

You Might Also Like

• Portobello mushroom steaks
• The best vegan gyro
• Vegan shawarma kebab
• White Bean Steaks (Vegan and Gluten-Free)
• BBQ pulled mushroom sandwiches

If you try this easy vegan hot dog sausage recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them!

If you are using Pinterest, feel free to pin the following photo: