Baked Vegan Corndogs
Prep time: | Cook time: | Total time:
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.
Recipe added on February 16, 2010 by
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.
- Serving Size: 1
- Servings Per Batch: 6
- Amount Per Serving
- Calories 215
- Fat 1g
- Carbohydrate 23g
- Dietary Fiber4g