Whole30 Vegan Hotdog

Indulge in a guilt-free cookout with this Whole30 Vegan Hotdog, a plant-based twist on a classic favorite that’s packed with flavor and wholesome ingredients. Made from a blend of steamed sweet potatoes, carrots, and chickpeas, these nutrient-rich vegan hotdogs are seasoned with garlic, smoked paprika, and cumin for a bold, smoky taste. A “flax egg” binds the mixture, while almond flour and arrowroot powder create a perfect texture. Baked to perfection and lightly pan-fried for a golden finish, these hotdogs are paleo-friendly, gluten-free, and completely Whole30-compliant. Serve them in crisp lettuce wraps or atop a vibrant salad, garnished with mustard, sauerkraut, or your favorite healthy toppings, for a delicious, healthy meal everyone will love!

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 medium Sweet potato
• 2 medium Carrot
• 1 cup Canned chickpeas (drained and rinsed)
• 2 tablespoons Ground flaxseed
• 3 tablespoons Water
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Cumin
• 1 tablespoon Coconut aminos
• 0.5 cup Almond flour
• 2 tablespoons Arrowroot powder
• 0.25 teaspoon Salt
• 2 tablespoons Fresh parsley (chopped)
• 2 tablespoons Olive oil (for cooking)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Peel the sweet potato and chop it into small cubes. Steam or boil the sweet potato until it's soft, approximately 8-10 minutes. Let it cool slightly.

Step 3

While the sweet potato is cooking, steam or boil the carrots until they become tender. Let them cool slightly as well.

Step 4

In a small bowl, combine the ground flaxseed with water to create a flax egg. Stir and let it sit for 5-10 minutes until it thickens.

Step 5

Add the cooked sweet potato, cooked carrots, and chickpeas to a food processor. Blend until smooth.

Step 6

Transfer the mixture to a large mixing bowl and add garlic powder, onion powder, smoked paprika, cumin, coconut aminos, almond flour, arrowroot powder, salt, chopped parsley, and the prepared flax egg. Mix everything thoroughly until it forms a cohesive dough.

Step 7

Divide the dough into four equal portions and shape each portion into a hotdog shape, approximately 5-6 inches long.

Step 8

Place the formed hotdogs onto the prepared baking sheet and bake them in the oven for 20 minutes, flipping them halfway through to ensure even cooking.

Step 9

Once baked, heat olive oil in a skillet over medium heat and lightly pan-fry the hotdogs for 2-3 minutes on each side to give them a lightly browned exterior.

Step 10

Serve the vegan hotdogs in a lettuce wrap or over a Whole30-compliant salad with your favorite toppings like mustard, onions, or sauerkraut.

Nutrition Facts

Serving size	(651.9g)

Amount per serving	% Daily Value*
Calories	1151.8

Total Fat 68.5g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 1.7g
Cholesterol 3.9mg	0%
Sodium 1620.0mg	0%
Total Carbohydrate 115.3g	0%
Dietary Fiber 30.8g	0%
Total Sugars 24.5g
Protein 31.3g	0%

Vitamin D 0IU	0%
Calcium 371.1mg	0%
Iron 9.2mg	0%
Potassium 1510.3mg	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: 51.3%

Protein: 10.4%

Carbs: 38.3%