With homemade Seitan Sausages, you can take this classic ballpark snack to the next level. I’ve topped the vegan Hot Dogs very traditionally with ketchup, pickles, and fried onions, but feel free to experiment with adventurous toppings such as guacamole, salsa or chili sin carne.
In a large pan with canola oil, sautée the chopped onion and garlic cloves until soft. Add the cumin and fennel seeds. Let it cook further until the spices are toasted.
In a food processor, add the chickpeas, onion-garlic-spices mixture, tomato paste, salt, thyme, smoked paprika, soy sauce, and sparkling water. Pulse until it’s saucy. Then add the vital wheat gluten and pulse again until it comes together in a ball.
Prepare a large pot (filled with a couple of inches of water) with a steaming basket and bring to high heat.
Divide the seitan into 4 equal chunks. Roll and press the seitan into a sausage shape. Roll each sausage in parchment paper and aluminum foil. Twist the ends so that the seitan is completely closed off. Add the seitan sausages into the steaming basket and let them steam for about 40 minutes, flipping them after 20 minutes.
Let them cool off a bit before removing the aluminum foil and parchment paper.
Heat the sausages in a grill pan or contact grill for nice grill marks. Then add them into your hot dog buns, top with ketchup, pickles and fried onions and enjoy!
*I made my own hot dog buns by using this basic white bread recipe and formed smaller buns instead of loaves. Easy as that. Keep in mind that the baking time is shorter so keep an eye on them.For quick and easy fries, wash potatoes, cut them in equally large fries (or use a french fry cutter), toss in olive oil, salt, and pepper, transfer them on a baking tray lined with parchment paper. Bake at 400°F/200°C until golden and crispy.