Delicious Vegan Hot Dogs and Patties Show – 10036

BETTER THAN HOT DOGS

1 ½ c water

¾ c raw cashews

1/3 c nutritional yeast flakes

1 ½ tsp sea salt

1 tsp onion powder

1 tsp garlic powder

1 T paprika

¼ tsp celery seeds

¼ tsp marjoram

1 T beef-like seasonings

1 ½ T turbinado sugar

5 T tomato sauce

2 ¼ c vital gluten flour

2 T whole wheat flour

Preheat oven to 300 degrees. Blend all ingredients in a blender except gluten flour & whole wheat flour until smooth. Mix gluten flour & whole wheat flour in a large bowl. Pour cashew mixture into gluten flour mixture. Mix thoroughly. This is a soft mixture. Scoop out ¼ cup to 1/3 cup size of portion. Shape into 5 inch long hot dog sizes. Put it on spray oiled 11 x 14 cookie sheet. Space ½ inch between hot dogs. Cover with foil. Bake for 40 minutes. Cool it completely with cover. Serve on hot dog buns. It freezes well. Delicious!

 

TASTE OF HEAVEN CHILI DOGS

2 c cooked pinto beans

2 c ground walnut gluten or any ground veggie meat

1 (8 oz) can tomato sauce

1 c water

1 T paprika

1 T soy sauce, unfermented

1 tsp ground cumin

½ tsp garlic powder

1 ½ T nutritional yeast flakes

Better Than Hot Dogs

Put all ingredients in a medium saucepan except Better Than Hot Dogs. Mix well. Cook for 20 minutes on a medium to low heat. Stir often. Serve over “Better Than Hot Dogs” with hot dog buns. Very Delicious!

 

TURKEY-LIKE PATTIES

1 ½ c TVP (Textured Vegetable Protein)

1 c quick oats

1 ½ c hot water

2 T soy sauce, unfermented

½ tsp sea salt

½ tsp garlic powder

½ T onion powder

1 ½ T nutritional yeast flakes

½ T turbinado sugar

½ c bread crumbs or oat flour

Put all ingredients in a large bowl. Mix and let it set for 10 minutes. Form patties. Cook on an olive oil heated skillet on both sides until golden brown. Delicious!

It freezes well.

 

TOFU PATTIES (MINI)

1 pkg tofu, firm, water packed

1 c whole wheat bread crumbs

½ c chopped walnuts

1 medium onion, minced

¼ tsp garlic powder

1 tsp sage

1 tsp sea salt

2 T nutritional yeast flakes

Mash tofu with the potato masher or fork in a bowl. Add remaining ingredients and mix thoroughly with hand. Make mini patties. Cook in a hot olive oiled skillet until golden brown on both sides. Freezes well. Very tasty.

 

 

VEGGIE “HAMBURGER” PATTIES

2 c water

¼ c soy sauce, unfermented

1 T olive oil

1 T turbinado sugar

2 tsp onion powder

½ tsp garlic powder

1 tsp parsley flakes

1 T nutritional yeast flakes

2 c quick oats

½ c pecan meal (ground pecan)

Put water in a medium saucepan. Bring to a boil. Add remaining ingredients. Cook until thickens. Cool it completely. Shape the patties with dampened hands. Drop olive oil in a hot skillet on medium heat. Cook patties on both sides until golden brown. Freezes well. Use as sandwich filling or serve with gravy.

 

CAROB COCONUT COOKIES

1 ½ c quick oats

½ c whole wheat flour

½ c oat flour

1 c unsweetened coconut flakes

¼ c carob powder

2/3 c turbinado sugar

½ tsp sea salt

¾ c soy milk

½ c canola oil

1 tsp vanilla

Preheat oven to 350 degrees. Mix all ingredients except soy milk, canola oil and vanilla in a large bowl. Add soy milk, canola oil and vanilla and mix well. Drop onto oil sprayed cookie sheet by 1 tablespoon portion and flatten with wet fingers. Bake for 15-18 minutes. Watch carefully. It burns easily. Yummy!