Feb. 16, 2010
This is my attempt at buying your love. I won't even try to deny that. I feel terrible for having not published any new recipes in the past few months. When I was scrambling to write the cookbook I couldn't shift my focus away to write something else for the blog. Now the cookbook's done and I need a minute to decompress. Or maybe I need a month. I've also had some technical difficulties, too. In short, my life is a hot mess right now and I'm clawing my way back to normal as fast as I can.
Anyway, here is my recipe for my fat-free, whole wheat vegan corndogs. I created this recipes two years ago and published it in my first-ever e-cookbook, Sneak Peak (which is still available for purchase). It didn't make the cut for my actual cookbook for a number of reasons. For one, I didn't want to recycle too many recipes. I also made a promise with myself -- and you, that in the cookbook I wouldn't use obscure, expensive or hard to find ingredients (and I certainly classify ener-g-egg replacer as one of those "novelty" items) and finally, I want to rework this recipe (eventually) to make it easier and better! (I have lots of ideas).
BUT don't let me crap all over what is still an oustanding recipe. It's absolutely terrific and you'll be making these babies all summer -- just you wait and see. I'm stealing VeganDad's photo (again) because he is a magician. Seriously, why don't mine ever look this good? On the upside, I've heard that you can make them look really professional and awesome if you use a Twinkie Pan. Enjoy!
Prep time: | Cook time: | Total: | 6 servings
Before I was a health conscious vegan, I loved buying frozen vegetarian corndogs. When the Internet failed to provide me with a recipe for a baked (not fried!) corndog, I created my own.
Chef's Note: I like to use fat-free vegan hot dogs such as Smart dogs or Tofu dogs, but any vegetarian hot dog will do. I also hear using a Twinkie Pan results in perfectly shaped corndogs.
6 whole tofu dogs
⅔ cup cornmeal
⅓ cup whole wheat pastry flour
1 tsp baking powder
½ tsp salt
¼ tsp paprika
¼ tsp dry mustard (powder)
a dash of garlic powder
a dash of onion powder
¼ tsp black pepper
1 tsp ener-g-egg replacer
⅔ cup plant-based milk
1 tbsp raw sugar
Preheat oven to 450 F. Grease a cookie sheet or line with parchment paper and set aside. Mix cornmeal, flour, baking powder, salt, spices, pepper, ener-g-egg replacer, 1/3 cup non-dairy milk and sugar together in a medium bowl. Slowly add additional non-dairy milk until the mixture is wet and can be worked with. However, be careful it's not too soupy or dry and doughy. Stir gently for 30 seconds. For mini-corndogs, cut the tofu dogs into 3 equal pieces, or the size that fits your Twinkie pan. Dip each tofu dog into the cornmeal mixture, making sure its evenly coated. Then place on the prepared cookie sheet, moving the coating around as necessary to ensure it's evenly coated. If using a Twinkie pan, pour a little mixture to line the bottom of the insert, add the dog, then add more batter over top until it's covered. Repeat. Bake for 10-15 minutes until golden and a little crisp.