100g(~ 3/4 cup) sun-dried tomatoes (~ 12 pieces)- I used oil-packed
400gtin kidney beans,drained (240g, or ~ 1 1/4 cups, when drained)
50g(~ 1/3 cup) rolled oats
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.