Homemade vegan hot dogs

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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 homemade veggie sausages. 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

Vegan Hot Dogs

Easy vegan hot dogs – just blitz everything up in a food processor and bake! Perfect with fresh avocado and ketchup.

If you’ve cooked this recipe, don’t forget to leave a star rating!

4.84 from 6 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 hot dogs
Calories: 161kcal
Author: Becca Heyes


  • 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


  • 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.


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


Nutrition Facts
Vegan Hot Dogs
Amount Per Serving (1 sausage)
Calories 161 Calories from Fat 42
% Daily Value*
Fat 4.7g7%
Saturated Fat 1.1g6%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 9mg3%
Sodium 434mg18%
Potassium 266mg8%
Carbohydrates 23.7g8%
Fiber 6.3g25%
Sugar 2.4g3%
Protein 6.7g13%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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4.84 from 6 votes (1 rating without comment)

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Recipe Rating


  1. 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!

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

  3. 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.5 stars

  4. I am definitely trying these this summer. We spend so much money on veggie sausages, so this would save us a fortune.5 stars

  5. 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!5 stars