Low Sodium Vegan Hotdog

Satisfy your cravings while keeping things heart-healthy with this Low Sodium Vegan Hotdog recipe—a delightful plant-based twist on a classic favorite! Crafted from a flavorful blend of vital wheat gluten, chickpea flour, and nutritional yeast, these homemade hotdogs are steamed to perfection for a firm, sausage-like texture. Infused with smoky paprika, garlic, onion, and a hint of maple syrup, every bite delivers a perfect balance of savory and slightly sweet flavors without the excess sodium. Beetroot powder adds an optional pop of authentic color, while liquid aminos and no-salt-added tomato paste keep the recipe low-sodium-friendly. These hotdogs are easily customizable with your favorite toppings, like unsalted ketchup or diced onions, and are perfect for grilling or a quick pan-fry. Ready in just an hour, they’re a hearty, wholesome addition to your next BBQ or weeknight dinner.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Vital wheat gluten
• 2 tablespoons Chickpea flour
• 3 tablespoons Nutritional yeast
• 2 teaspoons Smoked paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Ground mustard
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Beetroot powder (optional, for color)
• 1 tablespoon Liquid aminos (low sodium)
• 2 tablespoons Tomato paste (no salt added)
• 1 tablespoon Maple syrup
• 1 teaspoon Apple cider vinegar
• 0.75 cup Water
• 4 Vegan hotdog buns (low sodium, if available)
• 1 to taste Toppings (e.g., unsalted ketchup, mustard, diced onions, etc.)

Directions

Step 1

In a large mixing bowl, combine the dry ingredients: vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, garlic powder, onion powder, ground mustard, ground black pepper, and beetroot powder (if using). Mix well.

Step 2

In a separate bowl or measuring cup, whisk together the wet ingredients: liquid aminos, tomato paste, maple syrup, apple cider vinegar, and water.

Step 3

Pour the wet ingredients into the bowl with the dry ingredients and mix until a dough forms. Knead the dough for about 2-3 minutes to develop elasticity.

Step 4

Divide the dough into four equal portions and shape each portion into a hotdog-sized log. Wrap each log tightly in a piece of parchment paper, then in a layer of aluminum foil, twisting the ends like a candy wrapper to secure.

Step 5

Fill a large pot with water and place a steamer basket inside. Bring the water to a simmer, then place the wrapped hotdogs in the steamer basket. Cover the pot with a lid and steam the hotdogs for 40 minutes, ensuring the water does not touch the wraps.

Step 6

Once steamed, allow the hotdogs to cool slightly before unwrapping. They can be stored in the refrigerator for later or grilled/pan-fried immediately for serving.

Step 7

To serve, grill or pan-fry the hotdogs for a few minutes until browned and heated through. Place each hotdog in a vegan bun and add your favorite low sodium toppings.

Nutrition Facts

Serving size	(769.1g)

Amount per serving	% Daily Value*
Calories	1682.0

Total Fat 14.3g	0%
Saturated Fat 2.9g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1089.0mg	0%
Total Carbohydrate 188.3g	0%
Dietary Fiber 18.2g	0%
Total Sugars 35.5g
Protein 203.9g	0%

Vitamin D 0IU	0%
Calcium 583.7mg	0%
Iron 22.1mg	0%
Potassium 1363.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 7.6%

Protein: 48.0%

Carbs: 44.4%