Gluten-Free Vegan Hot Dogs

16 veggie dogs
1 hr 35 min

My Gluten-Free Vegan Hot Dogs are also soy-free, nut-free, and have no refined oil or refined sugar. Imagine that, a veggie dog that has real veggies in it! This recipe is from my cookbook, Gluten Free Vegan Cooking in Your Instant Pot.

Think of a world where your vegan hot dogs’ main ingredients are potatoes, beets, carrots, and sweet potatoes with some plant-based flours and spices.

Yes, that’s the one I’ll pick, too! It does take some effort, but you could make a double or triple batch and be set for the whole summer.

Looking for more potato recipes?

You have to try my Instant Pot Scalloped Potatoes that has an oil-free oat creamy sauce.

Or make my all-in-one Summer Instant Pot Vegetable Dinner that perfect for garden-picked veggies and making in one batch layered in your electric pressure cooker.

Are Lightlife smart dogs gluten-free?

Unfortunately, as of 2021, they have added gluten back into the Lightlife vegan dogs. For a long time, they were gluten-free, but now they are not safe for celiac or gluten-sensitive people to eat.

Are veggie dogs gluten-free?

Most store-bought veggie dogs either contain egg or gluten. Either is used as a binder. One makes it not vegan and the other makes it not okay for people avoiding gluten.

With that being the wet base, you drain the cooked veggies well, then mash. I do it by hand instead of in my food processor because I like to see some of the veggie pieces in the dog.

Mix all the dry ingredients together well, then add to the wet and mix with your hands. It should be the consistency of clay or play dough.

Dry ingredients for the vegan veggie dogs

You may need to add extra dry ingredients if the mixture is too wet or try letting the dough rest for 20 minutes. Prepare a large cutting board by sprinkling with extra brown rice flour. This will keep the dogs from sticking.

The dough should look like clay or play dough.

Cut 16 equal pieces each of parchment paper and foil for the dogs. Wrap in parchment paper, then in foil. Twist the ends.

Make the piles of dough, then roll!

Place the rolled hot dogs on a steamer or in a steamer basket. Cook on high pressure for 35 minutes and release the pressure manually.

Vegan hot dogs layered in an Instant Pot ready for steaming.

Unwrap the veggie dogs, place them on a cooking rack to dry. They may seem extra wet at this point. And if you are not in a hurry it’s nice to let them cool all the way down before you do this!

Let the cooked dogs cool before handling.

Freeze any you won’t be using and cook the rest on your grill or in your air fryer.

Steamed dogs – ready for freezing or cooking.

And make sure to plan your next cookout!

How do I cook vegan hot dogs?

When you make my vegan hot dog recipe you get the cooked to the same point as you would buy them at the store.

That means they are cooked through, but the texture is made so much better by heating them up on the grill, in the oven, or my favorite way in the air fryer!

Gluten-Free Vegan Hot Dogs
Recipe details
  • 16  veggie dogs
  • Prep time: 1 Hours Cook time: 35 Minutes Total time: 1 hr 35 min
Show Nutrition Info
Hide Nutrition Info
Vegetable Ingredients
  • 1 1/2 cup water
  • 2 cups chopped peeled Idaho potatoes
  • 1 1/2 cups chopped peeled red beet, cut small
  • 1 cup chopped peeled carrot
  • 1 cup chopped peeled sweet potato
Dry Ingredients
  • 1/2 cup brown rice flour
  • 1/2 cup teff flour
  • 1/2 cup oat flour
  • 1/2 cup tapioca starch (can use potato starch or arrowroot)
  • 1/4 cup nutritional yeast
  • 2 teaspoons salt or salt substitute
  • 2 teaspoons marjoram
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika

Put 1 1/2 cups water in the bottom of your Instant Pot liner. Add the potatoes, beet, carrot, and sweet potatoes into a steamer, then lower into your Instant Pot.
Cook on high pressure for 15 minutes. Release the pressure manually.
Place the cooked veggies in a very large mixing bowl. Mash well using a potato masher. You will need to seek out the beets and they will never mash as much as the other veggies.
In a separate bowl mix all of the dry ingredients together. Then slowly add to the mashed vegetables making sure it’s incorporated thoroughly before adding in the next bit.
The mixture should be getting thick and clay-like once you’ve added all the dry mix. Prepare a large cutting board by sprinkling with extra brown rice flour. This will keep the dogs from sticking.
Measure out a little less than 1/3 cup of mixture onto the cutting board until you have 16 and have used up all the mixture.
At this point I go ahead and cut 16 equal pieces of parchment paper and foil for the dogs.
I wrap mine first in parchment paper, twist on the ends, then wrap in a piece of foil.
I use a deep mesh basket to cook this in, but a steamer will work too. Make sure to angle them so that they do not smush each other. I usually only cook 8 at a time, so that they have some breathing room.
Add about 1 cup water to your IP and lower in basket with dogs. Cook on high pressure for 35 minutes. Release the pressure manually.
Carefully remove the wrapped dogs and transfer to a cooling rack. Once cool enough to touch, unwrap and let “dry” on rack for about 30 minutes.
I do not recommend eating straight from the pressure cooker. Instead bake, grill, or heat in a pan or air fryer to get a better texture.
Freeze what you won’t be eating in the next week for another time.
  • soy-free, oil-free, nut free, & refined sugar free
Plant Based Instant Pot - Recipes by Kathy Hester
Want more details about this and other recipes? Check out more here!