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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
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.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg