Big thanks to 
I made a vegan hot dog using ingredients available in the winter time.
Ingredients for 6 hot dog loaves:
- 500 g of soft flour
- 1 bag of dry yeast or 25 g of fresh
- 100 ml of warm milk
- 150 ml of warm water
- 30 g of softened coconut butter
- 2 tablespoons of vegan sour cream
- 50 ml of oil
- 1 teaspoon salt
- 1 teaspoon sugar
Preparation:
- Weigh the ingredients and put them in a bowl in which we will mix the dough (if we have dry yeast). If we are going to mix the dough on a robot, let it mix the dough thoroughly, so long that it will no longer stick to the walls of the bowl. If we are going to knead by hand, we take our time and knead the dough really well, because it depends on the well-kneaded dough how the dough will rise, how soft the loaves will be.
- Cover the dough and leave it to rise for at least an hour or so or until the volume doubles.
- Divide the dough into 6 equally heavy piles, approx. 150 g per hair. Roll out each pile slightly, more in length than in width and roll it into a loaf or like a roll.
- Place the rolled loaves in a baking dish previously lined with baking paper. We leave some space between them because they will grow.
- Hot dog loaves should rise in a warm place for approx. 40 minutes. Just before baking, coat them with water with a coating brush.
- Bake the loaves in a preheated oven for 10 minutes at 200 degrees Celsius and then for 15 minutes at 180 degrees Celsius. Immediately after baking, take them out of the oven and coat them with coconut butter. To do this, cut a piece of hard butter out of the fridge and quickly coat the loaves. Since the loaves are hot, the butter will melt nicely.
Ingredients for veggie sausages:
- 100 g of roasted ground walnuts
- 1 onion
- 2 garlic cloves
- 250 g of button mushrooms
- rosemary
- 40 g of dried tomatoes in oil
- 60 g of bread crumbs
- two teaspoons of smoked paprika
- a teaspoon of garlic powder
- a pinch of salt
Preparation:
- Fry the ground walnuts in a pan and remove.
- Peel an onion and chop it into small pieces. Clean and slice mushrooms. Add a tablespoon of oil to the pan and place the onion on it. Add mushrooms and fry them until they release most of the water. Dice garilc and add it ti the pan with some rosemary and fry for another minute.
- Add roasted mushrooms to the blender bowl, add the breadcrumbs, dried tomatoes, smoked ground paprika, garlic powder and salt. Blend everything well.
- Add walnuts to the mixture and blend. Place the veggie sausage mixture in the refrigerator for 10 minutes to cool slightly.
- Form a 60 g heavy ball with wet hands.
The balls are then rolled into a sausage shape about 2 cm in diameter. The length of the sausages should be about 20 cm.
- Veggie sausages can now be roasted in a pan or in the oven.
When roasting, be careful to gently move the sausages around the pan throughout so that they do not stick to the bottom. Roast them over medium heat until the crust turns brown.
Sausages can also be frozen and kept frozen for up to three months.
Ingredients for toppings:
- homemade pickles
- red onion
- arugula
- mustard
- ketchup
Cut loaves and place sausages and toppings inside.
Ingredients for a half-liter jar of pickles:
- a full jar of stuffed cucumbers
- 1/3 glass of vinegar
- 2/3 glass of water
- half a teaspoon of mustard seeds
- a grain of pepper
- 1 teaspoon salt
- 1/2 teaspoon sugar
- Jars and lids must, of course, be sterilized first.
- Press whole or sliced cucumbers tightly into the lodge jar. This can be done in the oven by heating them at 110 degrees for at least 10 minutes.
- Boil ingredients and add it to each jar. Turn the jars around for 5 minutes then cover it with a blanket so it cools down slowly.
If you want your pickles last longer you need to use a water bath process.