LOADED BLACK BEAN DOGS!
These black bean dogs are protein-packed and so flavorful. The liquid smoke and smoked paprika give them a nice, smoky flavor and the fresh cilantro gives a bit of a bite. Top ‘em off with corn, avocado, sour cream, or really any other dog toppings you like. And because these dogs are all pup without the pork, you can enjoy knowing your franks are easier on your waistline and the planet.
Prep and cooking time: 1.5 hours
For the dogs:
¾ C black beans
2 Tbsp cilantro, chopped
2 Tbsp olive oil
2 Tbsp tomato paste
1 tsp liquid smoke
1½ C vital wheat gluten
1 heaping tsp onion powder
¾ tsp garlic powder
1 tsp smoked paprika
2 Tbsp nutritional yeast
¾ tsp sea salt
½ tsp freshly cracked black pepper
2 Tbsp canola oil
For toppings and assembly:
15 cherry tomatoes, quartered
½ C corn
¼ C red onion, finely chopped
¼ tsp salt
½ tsp black pepper
½ C red pepper, finely chopped
1 Tbsp vinegar, white or cider
4 hotdog buns
1 large avocado, cut into ¼ inch chunks
½ C vegan sour cream
Chopped cilantro, for serving
Microgreens, for serving
1 jalapeno, sliced (optional)
First, make the dogs:
Place a metal steaming basket inside a large pot. Add 2 - 3 inches water, ensuring the water is below the steaming basket. Next, prepare 4 pieces of foil, about 7 inches wide.
Combine the black beans, cilantro, olive oil, tomato paste, liquid smoke and ¾ C plus 2 Tbsp water in blender or food processor. Puree until smooth.
Place the vital wheat gluten, onion powder, garlic powder, paprika, nutritional yeast, salt and pepper in a large mixing bowl and stir with a fork to combine. Pour the wet ingredients into that mixture, stirring with a fork as you go, then use clean hands to knead everything into a ball.
Break the ball into 4 pieces and form each piece into a sausage shape. Place each sausage in the middle of a tinfoil piece and then roll up like a Tootsie Roll—not too tightly, as the sausages expand as they cook.
Place the foil-wrapped sausages in the steaming basket, cover, and bring the pot of water to a boil. Steam for 40 minutes. (If the water gets too low, add more as needed.) Once done, remove from heat and let cool for at least 10 minutes before unwrapping each sausage.
Heat the canola oil over medium-high heat in a large frying pan. Add the unwrapped dogs and cook, turning every 2-3 minutes, until golden brown all over.
Assemble and enjoy:
While the dogs are cooking, make a salsa by combining the cherry tomatoes, corn, red onion, salt, black pepper, red pepper and vinegar in a medium mixing bowl. Stir and set aside.
Slice and toast the hotdog buns.
Once the dogs are cooked, place them in the toasted buns. Top with salsa, avocado, sour cream, cilantro, microgreens and jalapeno (if using). Enjoy immediately.
Tips: On a hot summer day, cook the dogs on a BBQ instead of in a frying pan. Also, want a more traditional dog? Skip the toppings and instead enjoy with classic hot dog condiments—like ketchup, mustard and relish.
Shopping Tip: You can final vital wheat gluten in the flour aisle of most grocery stores!