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Homemade vegan hot dogs

Vegan hot dogs with ketchup and avocado on a striped yellow napkin and a red tray

Have I talked about the weather enough yet this spring? Every time I post a summery recipe I seem to talk about the sunshine (sorry for being so predictable, but the sun comes out so rarely in this country that it’s always worthy of comment), and hot dogs always seem like a summery meal to me. I guess it’s because you might cook them on the BBQ, so even though these homemade vegan hot dogs are baked in the oven, they still feel like the sort of thing you’d eat on a sunny day.

(side note: I’m trying to get through this whole post without resorting to cheap innuendo. Really trying.)

Landscape image of vegan hot dogs in buns with avocado and ketchup, served with striped yellow napkins on a red tray

My go-to combination for homemade vegetarian sausages is breadcrumbs+egg – it holds them together really well, then you can add whatever flavourful bits you fancy. I’ve used this combo loads of times, to make veggie sausages with beans and smoked cheese; with artichokes and green olives; with sun-dried tomatoes and pine nuts; and with mushrooms and brie. But this time I wanted to make vegan hot dogs, so obviously no eggs allowed! Instead, I used kidney beans and a few oats to help bind everything together (so they’re actually gluten-free too, as long as you use gf oats!).

I also added sun-dried tomatoes and marinated artichokes, which add a gorgeous flavour, as well as giving a slightly pink colour like real hot dogs. Just blitz all the ingredients together in a food processor, form the mixture into sausage shapes, and bake.

Comparison of vegan hot dogs on a baking tray before and after baking

Vegan hot dogs before and after cooking

I wasn’t sure how well these vegan hot dogs would work without the egg, but they were great! No issues with binding at all. My hot dog buns were weirdly long so I just made 4 pretty huge sausages to fill them (must…not…make…an…innuendo…), but you could easily stretch the mixture to make 6 hot dogs if they’re a little smaller. They’re really filling – one each was plenty! The sausages do spread ever so slightly during cooking, so don’t make them overly thick to begin with.

Vegan hot dogs with ketchup and avocado, served on a striped yellow napkin on a red tray

Then it’s just time to stick your sausages in a bun, and get topping! Obviously to keep these hot dogs vegan, you’ll need to use vegan toppings too – I used ketchup and avocado, but other great options are mustard, sauerkraut (or any other kind of slaw), relish, chopped onion, vegan cheese… whatever you fancy.

Perfect vegan hot dogs!

Homemade vegan hot dogs in buns with ketchup and avocado, with a bite taken

Print Recipe
5 from 4 votes

Vegan hot dogs

Easy vegan hot dogs - just blitz everything up in a food processor and bake! Perfect with fresh avocado and ketchup.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main meal
Cuisine: American
Servings: 4 hot dogs
Calories:
Author: Becca Heyes

Ingredients

  • 120 g (~ 3/4 cup) marinated artichoke hearts, drained (~ 12 pieces)
  • 100 g (~ 3/4 cup) sun-dried tomatoes (~ 12 pieces) - I used oil-packed
  • 1 clove garlic, peeled
  • 400 g tin kidney beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 50 g (~ 1/3 cup) rolled oats
  • 1 tsp smoked paprika
  • Salt
  • Black pepper
  • Spray oil

Instructions

  • If using artichoke hearts and sun-dried tomatoes packed in oil, drain them on a few sheets of kitchen paper for a minute or two first to remove any excess oil.
  • Add the first 6 ingredients (artichokes through paprika) to a food processor, along with a good pinch of salt and pepper, and blitz until well combined (it's okay if there are a few small lumps).
  • Spray a baking tray with oil. Use clean hands to form the mixture into 4-6 long sausage shapes (they will expand slightly as they cook, so make them a tiny bit thinner than you would like), and place them on the baking tray. Spray the sausages with oil, and bake at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until firm and golden brown.

Notes

You can easily stretch this recipe out to 6 vegan hot dogs if you prefer, just make them a little smaller.

 

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1 hot dog (sausage only), when you make a batch of 4.

One of my favourite fun ways to spruce up hot dogs: pizza hot dogs! You can always use vegan cheese if needed.

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Recipe Rating




Valarie C

Monday 13th of July 2020

These were so easy to make with only a few ingredients!I've made other hotdog recipes before with an ingredient list as long as my arm! This recipe rocks!

Becca @ Easy Cheesy Vegetarian

Tuesday 14th of July 2020

Thanks Valarie! Glad you enjoyed them! :)

Susan

Wednesday 8th of July 2020

I'm making these today after I go to the store to buy marinated artichoke hearts. I'm so excited to try these!

Karol

Saturday 14th of July 2018

Just made your dog recipe and so delicious. Taste, texture and color were perfect. I placed the dogs in the freezer for thirty minutes and then used my airfryer to make them crispy. Definitely will save your recipe and make them again.

Becca @ Amuse Your Bouche

Monday 16th of July 2018

Thanks so much Karol, glad you enjoyed them! :)

Dannii

Monday 21st of May 2018

I am definitely trying these this summer. We spend so much money on veggie sausages, so this would save us a fortune.

Elizabeth

Saturday 19th of May 2018

I'm not a vegetarian, but I confess I am really liking the look of these! Well, not so much the look but the flavours, lol! I'll try these!

Becca @ Amuse Your Bouche

Tuesday 22nd of May 2018

Haha you mean my brown logs aren't attractive? :'D