This week my Dad and I took a trip to Whole Foods. It was originally just to go to the salad bar and load up on some of their delicious falafel (seriously, you guys have to try it!) but of course, once you’re in Whole Foods, you can’t escape. I hadn’t been there in over a month or two, so I was beyond excited to look at all the new products! We ended up buying quite a few groceries, but just as I was about to head out with my usual selection of food, something caught my eye. What is that? A vegetarian…sausage?! Alas, there in the vegetarian/vegan meat and dairy section lye multiple brands of vegetarian sausage. And I don’t just mean regular sausage – there were brats, hot dogs, chipotle flavored meats, barbeque flavored meats, and the one that called my name: apple sage flavored sausage! I just had to try it out! So I did – and it did not disappoint. How have I been living without this delicious invention?! Who knows, but I made sure I’d share my take on one with you guys!
If you’ve read any of my other posts, you should know that I’m definitely a fan of heat in most dishes. Unsurprisingly, that lead me to making this a spicy Italian veggie dog. Let’s just say that the flavor is definitely there! These veggie dogs have an incredible blend of spices, which makes them perfect for everything from inside a hot dog bun, to topped over a savory breakfast bowl or hash. Their consistency is a little bit on the drier side, so if you plan to cut them up it’s best to make them into meat crumbles. Yum!
I usually do a quick Pinterest search of the food I’m making ahead of time in order to pick up some last minute recipe inspo. Oh. My. Gosh. I’m scarred for life. People actually believed that vegan hot dogs were carrots. I’m not kidding – they’re everywhere! Poor, innocent, misunderstood carrots squeezed into hotdog buns, and piled with toppings of relish, ketchup, and mustard. Carrots are their own food group – they are not ← and I repeat ARE NOT hotdogs. Trying to categorize carrots as hot dogs from the taste is one thing, but no one in the world is actually gonna be tricked into thinking that the bright orange vegetable you’re eating looks exactly like a hot dog! Have you ever been given a weird look once before because someone thought that you were dipping hot dogs in hummus, but really they were just carrots? That answer should be no – if it’s not I’m very concerned.
The buns I used for these is Angelic Bakehouse 7 grain hot dog buns. Any hot dog bun should work fine! I topped these with some delicious avocado (duh), white onion, kale, and tahini! Tahini is a paste of ground sesame seeds, and although its bitter on its own, when topped over recipes it tastes amazing!
If you make this recipe please tag me in a photo on Instagram @myplantedplate, or email me a photo at firstname.lastname@example.org! I’d love to see all of your creations, and I’ll make sure to feature them in my weekly newsletter (which you can subscribe to by clicking “Click Here to be Updated With Every New Post!” At the bottom and top of this page – you don’t want to miss out)!
Vegan Spicy Italian Veggie Dogs
Yield 5 Veggie Dogs
These flavorful oven-baked vegan and gluten-free veggie dogs pack a punch of heat, which blend perfectly with the classic Italian flavors. It's full of delicious spices, and is filled with tons of protein, fiber, and nutrients!
1 can of beans drained (I used kidney beans)
1 cup onion, chopped
½ cup mushrooms, chopped
2 cloves garlic, minced
1 cup dried black beans (or any dried beans)
1 tbsp nutritional yeast
1 tsp basil
1 tsp parsley
1/2 tsp Italian seasoning
1 tsp paprika
1 tsp thyme
½ tsp cayenne
½ tsp garlic powder
¼ tsp black pepper
¼ tsp red pepper flakes
- Blend dried black beans in a blender until they form a smooth speckled flour. Set aside.
- Mash beans in a large bowl with a fork until it resembles mashed potatoes. Mix in the rest of the ingredients, and stir them in with the fork (or your hands). Add the black bean flour as well.
- Form into hot dog shapes, and roll each veggie dog up in a piece of aluminum foil. Twist the ends of the foil to look like the ends of a tootsie roll - this will make sure the foil is tightly wrapped around the veggie dog.
- Set up a steamer basket over a pot of boiling water, and lower the heat to a simmer. Place the veggie dogs into the steamer basket (with the aluminum foil on them) and let them steam for about 30 minutes. 10 minutes before the steamer’s done, preheat your oven to 350ºF. When the veggie dogs are done steaming, remove the foil and place the veggie dogs on a baking tray lined with parchment paper. Bake 25 minutes, flipping half way. This will give the sausage a delicious thin crust!
- Serve however you’d like and enjoy!
- Any type of canned or dried beans should work fine in this recipe 🙂
- You can mix up the seasoning to what you prefer - although the ingredients I used give it a nice Italian kick of flavor!
Serving Size 1 veggie dog
Amount Per Serving
% Daily Value
Total Fat 1.3 g
Saturated Fat 0.3 g
Sodium 237 mg
Total Carbohydrates 42.6 g
Dietary Fiber 12.2 g
Sugars 3.8 g
Protein 14.7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.